Oven-Roasted Herb Chicken with Baby Potatoes and Green Beans
Description
This dish is a classic, hearty, and flavorful one-pan meal perfect for weeknights or a cozy weekend dinner. Juicy chicken thighs or drumsticks are roasted with baby potatoes and green beans, all coated in a fragrant blend of fresh herbs, garlic, and olive oil. The result is golden, crispy skin on the chicken, tender potatoes, and perfectly roasted green beans—all with minimal cleanup.
Ingredients (Serves 4)
For the Chicken
4 bone-in, skin-on chicken thighs (or drumsticks)
3 tbsp olive oil
4 garlic cloves, minced
1 tsp salt
½ tsp black pepper
1 tsp paprika (optional for color and flavor)
1 tsp dried thyme (or 1 tbsp fresh)
1 tsp dried rosemary (or 1 tbsp fresh, chopped)
½ tsp dried oregano
For the Vegetables
500g (about 1 lb) baby potatoes, halved or quartered if large
250g (about 2 cups) fresh green beans, trimmed
2 tbsp olive oil
½ tsp salt
¼ tsp black pepper
½ tsp garlic powder or 1 minced garlic clove
Prep Time and Cook Time
Prep time: 15–20 minute
Marination (optional but recommended): 30 minutes – 2 hours
Cook time: 35–45 minutes
Total time: ~1–1.5 hours
Instructions
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease with olive oil.
Step 2: Prepare the Chicken
Pat the chicken dry with paper towels (helps crisp the skin).
In a small bowl, mix olive oil, minced garlic, salt, pepper, paprika, thyme, rosemary, and oregano.
Rub this herb mixture evenly over the chicken thighs, making sure to get some under the skin if possible.
Set aside to marinate for 30 minutes if time allows (or refrigerate for a few hours for deeper flavor).
Step 3: Prepare the Vegetables
In a mixing bowl, toss baby potatoes with olive oil, salt, pepper, and half of the garlic.
Spread the potatoes on the baking sheet around the chicken, leaving space for even roasting.
Roast in the oven for 20 minutes before adding green beans.
Step 4: Add the Green Beans
After 20 minutes, toss green beans with a little olive oil, salt, and pepper.
Add them to the baking sheet with chicken and potatoes.
Return to the oven and roast for another 15–25 minutes, until:
Chicken reaches internal temperature of 165 F (74°C)
Potatoes are tender and golden
Green beans are tender but still slightly crisp
Step 5: Optional Broil for Extra Crispiness
If you want extra crispy chicken skin, broil on high for 2–3 minutes at the end. Watch carefully to avoid burning.
Step 6: Serve
Arrange chicken, potatoes, and green beans on a plate.
Garnish with fresh herbs like parsley or thyme if desired.
Serve with lemon wedges for a zesty finish.
Tips
Chicken Choice: Bone-in thighs are juicier than breasts, but breasts can be used—reduce cooking time to 25–30 minutes.
Even Cooking: Make sure vegetables are cut into similar sizes for uniform roasting.
Flavor Boost: Toss green beans with a splash of balsamic vinegar or lemon juice after roasting.
Common Questions
Q1: Can I use frozen green beans?
Yes, but thaw and pat dry first. Roast a little longer, as frozen beans release moisture.
Q2: Can this be made in one pan?
Absolutely! Use a large rimmed baking sheet for everything.
Q3: How can I make it more flavorful?
Marinate the chicken for a few hours or overnight. Add a sprinkle of Parmesan on potatoes or a drizzle of garlic butter after roasting.
Q4: Can I use other vegetables?
Yes! Carrots, bell peppers, or zucchini can be added, but adjust roasting times accordingly.