One-Pan Garlic Herb Chicken with Potatoes & Green Beans
This One-Pan Garlic Herb Chicken is a simple and flavorful meal featuring tender chicken, crispy potatoes, and fresh green beans. Cooked in a buttery garlic herb sauce, it’s a complete dinner with minimal cleanup!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Cuisine: American
Ingredients
Scale
- 4 boneless, skinless chicken breasts (or thighs)
- 1 lb (450 g) baby potatoes, halved
- 1/2 lb (225 g) fresh green beans, trimmed
- 3 tablespoons olive oil
- 3 tablespoons unsalted butter, melted
- 4 garlic cloves, minced
- 1 teaspoon dried Italian seasoning
- 1 teaspoon paprika
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped (for garnish, optional)
- Lemon wedges (for serving, optional)
Instructions
- Preheat the oven:
- Preheat your oven to 400°F (200°C). Lightly grease a large baking sheet or line it with parchment paper.
- Prepare the potatoes:
- In a large bowl, toss the halved baby potatoes with 1 tablespoon olive oil, 1 minced garlic clove, 1/2 teaspoon Italian seasoning, 1/2 teaspoon paprika, salt, and pepper. Spread them out on the baking sheet.
- Bake the potatoes:
- Roast the potatoes in the preheated oven for 15 minutes to give them a head start.
- Season the chicken:
- While the potatoes are roasting, rub the chicken breasts with 1 tablespoon olive oil, the remaining garlic, Italian seasoning, paprika, salt, and pepper.
- Add the chicken and green beans:
- Remove the baking sheet from the oven and push the potatoes to one side. Place the seasoned chicken in the center of the sheet and the green beans on the other side. Drizzle the green beans with the remaining 1 tablespoon olive oil and toss to coat.
- Drizzle with garlic butter:
- Pour the melted butter evenly over the chicken, potatoes, and green beans.
- Bake:
- Return the sheet to the oven and bake for another 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are golden and tender.
- Garnish and serve:
- Garnish with chopped parsley and serve with lemon wedges for a bright finish.
Notes
- Make it spicy: Add a pinch of red pepper flakes to the garlic butter for a kick.
- Vegetable variations: Swap green beans for asparagus, broccoli, or zucchini.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.