If you’re craving a home-cooked meal that feels comforting yet impressively flavorful, this One-Pan Garlic Herb Chicken with Potatoes & Green Beans Recipe is about to become your new go-to. Imagine juicy, herb-seasoned chicken breasts roasting in perfect harmony with tender baby potatoes and crisp green beans, all infused with bright lemon and savory garlic notes. It’s a complete dinner that requires minimal fuss, minimal cleanup, and delivers maximum deliciousness every single time. Trust me, once you try this recipe, you’ll wonder why you ever made chicken any other way!
Ingredients You’ll Need
Gathering the right ingredients is the first step to unlocking the magic of this dish. These simple staples work together beautifully, bringing brightness, earthiness, and texture that make every bite an absolute joy.
- 4 boneless, skinless chicken breasts: The main protein, providing tender, juicy flavor when perfectly roasted.
- 2 tbsp olive oil: Adds richness and helps create that golden crust on the chicken and veggies.
- 2 tsp garlic powder: Infuses a gentle, aromatic garlic taste without overpowering the other herbs.
- 1 tsp dried oregano: Offers a subtle earthiness and an herbal punch to the chicken rub.
- 1 tsp paprika: Gives a smoky warmth and beautiful color to the dish.
- Salt & black pepper to taste: Essential for seasoning and enhancing every flavor note.
- 3 cups baby potatoes, quartered: They roast up creamy on the inside with a crisp skin, perfectly complementing the chicken.
- 2 cups fresh green beans: Bring a vibrant, fresh crunch that balances the heartiness of the potatoes and chicken.
- 2 tbsp olive oil: Used again to coat the vegetables for roasting.
- 2 garlic cloves, minced: Adds an extra punch of fresh garlic flavor to the green beans and potatoes.
- 1 tsp dried thyme: Brings a fragrant, slightly minty herb note that pairs beautifully with the garlic.
- 1 tsp smoked paprika: Deepens the earthy smokiness, especially in the roasted vegetables.
- Salt & pepper to taste: The key to seasoning and balancing the veggies perfectly.
- 1/4 cup chicken broth: Adds moisture and a subtle savory depth to the roasting pan.
- Juice of 1 lemon: Provides bright acidity that lifts all the flavors and keeps it fresh.
- 1 tbsp Dijon mustard: Adds a tangy, slightly sharp edge to the lemony pan sauce.
How to Make One-Pan Garlic Herb Chicken with Potatoes & Green Beans Recipe
Step 1: Prep Your Oven and Baking Dish
Start by preheating your oven to 400°F (200°C). Lightly grease a large baking dish to ensure nothing sticks during roasting. This sets the stage for everything to cook evenly and develop those gorgeous golden edges you want in every bite.
Step 2: Season the Chicken
Drizzle olive oil over the chicken breasts, then sprinkle with garlic powder, dried oregano, paprika, salt, and black pepper. Use your hands to rub and massage all those wonderful spices into the meat. This simple seasoning blend creates a fragrant, flavorful crust that seals in the juicy tenderness inside.
Step 3: Toss the Veggies
Next, combine the baby potatoes and green beans with olive oil, minced garlic, dried thyme, smoked paprika, salt, and pepper in a bowl. Toss everything well so each piece is evenly coated. This step ensures the vegetables roast to crispy-on-the-outside, tender-on-the-inside perfection with layers of smoky and herbaceous flavor.
Step 4: Arrange Chicken and Vegetables
Spread the seasoned potatoes and green beans evenly in the prepared baking dish. Then gently place the chicken breasts nestled on top of the vegetables. This arrangement allows the flavors from the chicken to drip and mingle with the veggies, amplifying the overall taste experience.
Step 5: Mix and Drizzle the Pan Sauce
In a small bowl, whisk together the chicken broth, fresh lemon juice, and Dijon mustard until smooth. Drizzle this bright, tangy sauce over the entire dish. This little splash of liquid helps keep everything moist during roasting and adds a vibrant finish that you’ll love.
Step 6: Roast to Perfection
Pop the dish into your preheated oven, roasting for 40 to 45 minutes. You want the chicken to reach an internal temperature of 165°F (74°C), ensuring it’s safe and juicy. Meanwhile, the baby potatoes become tender and slightly caramelized, while the green beans soften just enough without losing their crunch.
Step 7: Rest and Serve
Once out of the oven, let the chicken rest for about 5 minutes before slicing. This step lets the juices redistribute, keeping the meat moist. Serve with the pan sauce drizzled on top to tie all those garlic and herb flavors together in each bite.
How to Serve One-Pan Garlic Herb Chicken with Potatoes & Green Beans Recipe
Garnishes
Fresh herbs like chopped parsley or thyme sprinkled on top add a burst of color and a fragrant finish. A wedge of lemon on the side can lightly brighten each plate with a fresh squeeze, enhancing the natural flavors of the chicken and vegetables even further.
Side Dishes
This recipe is a wonderful all-in-one meal, but if you want to add more, try a crisp mixed green salad or a crusty loaf of bread to soak up the delicious pan sauce. A light cucumber or tomato salad would also contrast nicely with the warm, roasted flavors on your plate.
Creative Ways to Present
For a charming touch, serve this dish family-style straight from the baking dish at the center of the table. Or plate each serving individually with a drizzle of sauce and a sprinkle of fresh herbs. Using colorful plates or rustic wooden boards can elevate the homestyle feel and impress your guests effortlessly.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer your leftover One-Pan Garlic Herb Chicken with Potatoes & Green Beans Recipe to an airtight container and refrigerate for up to three days. Keeping everything together helps the flavors meld even more overnight.
Freezing
You can freeze leftovers in a freezer-safe container for up to two months. For best results, freeze the chicken and vegetables separately if possible, so the texture holds up better when reheated.
Reheating
Warm leftovers gently in the oven at 350°F (175°C) for about 15-20 minutes or until heated through. Reheating slowly preserves moisture and keeps the potatoes from drying out. Alternatively, a quick microwave session covered with a damp paper towel works too, just be careful not to overcook.
FAQs
Can I use bone-in chicken instead of boneless breasts?
Absolutely! Bone-in pieces like thighs or drumsticks will add extra depth of flavor and remain very juicy. Just expect a slightly longer cooking time and adjust accordingly.
What if I don’t have fresh green beans?
You can substitute frozen green beans or even asparagus in a pinch. Just remember to adjust roasting times slightly since frozen vegetables may release more moisture during cooking.
Can I make this recipe gluten-free?
Yes! This dish is naturally gluten-free as long as you double-check that your chicken broth and Dijon mustard do not contain any gluten additives.
Is it possible to prepare this recipe on the stovetop?
While roasting in one pan is the easiest and most flavorful method, you could cook the chicken and vegetables separately on the stovetop, but you’ll miss out on the delicious mingling of flavors from roasting together.
How can I make this dish spicier?
Add a pinch of cayenne pepper or some crushed red pepper flakes to the seasoning blend on the chicken and veggies. This gives the dish a delightful kick without overpowering the herbaceous profile.
Final Thoughts
This One-Pan Garlic Herb Chicken with Potatoes & Green Beans Recipe is exactly the kind of meal that brings warmth, simplicity, and joy to the dinner table. Its effortless prep and rich, fresh flavors make it a classic worth returning to again and again. Give it a try soon—you might just find your next favorite weeknight dinner that never fails to impress.
Print
One-Pan Garlic Herb Chicken with Potatoes & Green Beans Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
A simple, flavorful one-pan meal featuring juicy garlic herb chicken breasts roasted alongside tender baby potatoes and fresh green beans, enhanced with a tangy lemon Dijon sauce. Perfect for a healthy, hassle-free dinner.
Ingredients
Chicken
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 2 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp paprika
- Salt & black pepper to taste
Vegetables
- 3 cups baby potatoes, quartered
- 2 cups fresh green beans
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 1 tsp dried thyme
- 1 tsp smoked paprika
- Salt & pepper to taste
Sauce
- 1/4 cup chicken broth
- Juice of 1 lemon
- 1 tbsp Dijon mustard
Instructions
- Preheat oven and prepare dish. Preheat the oven to 400°F (200°C) and lightly grease a large baking dish to prevent sticking and ensure easy cleanup.
- Season the chicken. Rub the chicken breasts with olive oil, garlic powder, dried oregano, paprika, salt, and black pepper until evenly coated. Set aside to allow the flavors to meld.
- Prepare the vegetables. Toss the baby potatoes and green beans with olive oil, minced garlic, dried thyme, smoked paprika, salt, and pepper. Spread the vegetables evenly in the prepared baking dish.
- Arrange the chicken on vegetables. Nestle the seasoned chicken breasts on top of the bed of vegetables, ensuring even spacing for consistent cooking.
- Make and drizzle the sauce. In a small bowl, whisk together the chicken broth, lemon juice, and Dijon mustard to create a tangy sauce. Drizzle this mixture over the chicken and vegetables for added flavor and moisture.
- Roast the dish. Place the baking dish in the preheated oven and roast for 40-45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender when pierced with a fork.
- Rest and serve. Remove the baking dish from the oven and let the chicken rest for 5 minutes to retain juices. Slice the chicken and serve with the remaining sauce drizzled on top for a delicious finish.
Notes
- Use a meat thermometer to ensure the chicken is safely cooked to 165°F (74°C).
- Baby potatoes can be substituted with fingerling or small Yukon Gold potatoes.
- Green beans can be swapped for asparagus or broccoli florets if preferred.
- For extra flavor, add fresh herbs like parsley or rosemary before serving.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
