Spicy Oven-Baked Chicken with Garlic Potatoes, Green Beans, and Rice
Description
This dish is a perfect balance of heat, flavor, and comfort. Tender, juicy chicken is coated in a spicy rub and roasted to perfection alongside garlic-infused potatoes. Crisp-tender green beans add freshness, and a simple, fluffy rice base completes the meal. It’s a one-pan (plus rice) dinner that’s hearty, wholesome, and packed with flavor
Ingredients (Serves 4)
For the Chicken
4 bone-in, skin-on chicken thighs (or breasts if preferred)
2 tbsp olive oil
1 tsp smoked paprika
1 tsp chili powder
½ tsp cayenne pepper (adjust for heat preference)
1 tsp garlic powder
½ tsp onion powder
1 tsp dried oregano
½ tsp salt
½ tsp black pepper
For the Garlic Potatoes
500 g (1 lb) baby potatoes, halved
2 tbsp olive oil
4 garlic cloves, minced
½ tsp salt
¼ tsp black pepper
½ tsp smoked paprika
For the Green Beans
300 g (10 oz) fresh green beans, trimmed
1 tsp olive oil
2 garlic cloves, minced
Salt and pepper to taste
For the Rice
1 cup long-grain white or brown rice
2 cups water or chicken broth
¼ tsp salt
Instructions
Prepare the Chicken
Preheat the oven to 425°F (220°C)
In a small bowl, combine paprika, chili powder, cayenne, garlic powder, onion powder, oregano, salt, and pepper
Rub the chicken thighs with olive oil and coat evenly with the spice mix
Place the chicken on a lined baking tray
Roast the Potatoes
In a separate bowl, toss halved potatoes with olive oil, minced garlic, smoked paprika, salt, and pepper
Arrange potatoes around the chicken or on a separate baking sheet if needed
Roast chicken and potatoes together for 35–40 minutes, flipping potatoes halfway through. Chicken should reach an internal temperature of 165°F (74°C)
Cook the Rice
While the chicken roasts, rinse rice under cold water
In a medium saucepan, bring water or broth to a boil with salt
Add rice, reduce heat to low, cover, and simmer for 15–20 minutes (white rice) or 35–40 minutes (brown rice) until cooked. Fluff with a fork
Sauté the Green Beans
Heat 1 tsp olive oil in a skillet over medium heat
Add minced garlic and cook for 30 seconds until fragrant
Toss in green beans, season with salt and pepper, and cook for 5–7 minutes until crisp-tender
Assemble and Serve
Plate a portion of rice, top with chicken, garlic potatoes, and green beans
Spoon pan juices over the chicken for extra flavor
Cooking Times
Prep time: 15 minutes
Cook time: 40 minutes (chicken & potatoes) + rice time if cooking simultaneously
Total time: ~55–60 minutes
Nutritional Information (per serving)
NutrientAmountCalories520 kcalProtein35 gFat20 gSaturated Fat4 gCarbohydrates45 gFiber5 gSugar2 gSodium650 mg
Note: Values are approximate and vary with ingredients used.
Common Questions & Answers
Can I use chicken breasts instead of thighs?
Yes! Reduce cooking time to 25–30 minutes for breasts to avoid drying out.
Can I make this gluten-free
Absolutely. All ingredients are naturally gluten-free. Just ensure your broth (if used) is certified gluten-free.
Can I roast everything on one sheet pan
Yes, but cut potatoes smaller than chicken so everything cooks evenly.
Can I make it spicier
Increase cayenne pepper or add crushed red pepper flakes to taste.
Can I prep ahead of time
Yes, marinate the chicken overnight. Potatoes and rice are best cooked fresh, but can be reheated