If you’re looking for a meal that combines simplicity, bold flavors, and minimal cleanup, the One-Pan Garlic Herb Chicken with Potatoes & Green Beans Recipe is about to become your new best friend. This dish brings together tender, juicy chicken breasts seasoned with fragrant garlic and herbs, roasted alongside crispy baby potatoes and fresh green beans—all in one pan for maximum flavor infusion and effortless cooking. It’s the perfect weeknight dinner solution that feels special without the fuss.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is key to nailing this delicious dish. Each component works harmoniously to create layers of texture, aroma, and vibrant colors that deliver comfort and satisfaction in every bite.
- 4 boneless, skinless chicken breasts: Choose fresh breasts for juicy, lean protein that cooks evenly.
- 2 tbsp olive oil: Adds richness and helps the seasonings stick to the chicken perfectly.
- 2 tsp garlic powder: Delivers deep, mellow garlic flavor without overpowering.
- 1 tsp dried oregano: Offers earthy herbal notes for warmth.
- 1 tsp paprika: Brings a subtle smoky sweetness and lovely color.
- Salt & black pepper to taste: Essential seasonings that enhance every flavor.
- 3 cups baby potatoes, quartered: These tender, bite-sized potatoes crisp up beautifully in the oven.
- 2 cups fresh green beans: Their vibrant green and subtle crunch contrast perfectly with the tender chicken and potatoes.
- 2 tbsp olive oil for veggies: Coats the vegetables and helps crisp them up.
- 2 garlic cloves, minced: Adds fresh, bright garlic aroma to the veggies.
- 1 tsp dried thyme: A fragrant herb that complements both chicken and vegetables.
- 1 tsp smoked paprika for veggies: Enhances depth of flavor with a smoky finish.
- Salt & pepper for veggies: Balances the seasoning profile.
- 1/4 cup chicken broth: Keeps the chicken moist and creates a delicious pan sauce.
- Juice of 1 lemon: Adds a fresh, zesty brightness that uplifts the entire dish.
- 1 tbsp Dijon mustard: Brings a tangy bite that ties all the elements together.
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) to ensure it’s hot and ready to crisp everything up perfectly. Lightly grease a large baking dish to prevent sticking and to make clean-up easier later on.
Step 2: Season the Chicken
Rub your chicken breasts generously with olive oil, garlic powder, dried oregano, paprika, salt, and pepper. This seasoning mix creates a flavorful crust while keeping the inside juicy and tender. Set the chicken aside while you prepare the vegetables.
Step 3: Toss Vegetables with Flavor
In a large bowl, combine the quartered baby potatoes and fresh green beans with olive oil, minced garlic, dried thyme, smoked paprika, salt, and pepper. Toss everything together until the veggies are evenly coated, ensuring every bite bursts with flavor and aroma.
Step 4: Arrange Chicken and Veggies
Spread the seasoned potatoes and green beans evenly in your prepared baking dish. Then, nestle the marinated chicken breasts right on top of the vegetables. This layering helps the chicken juices drip down and infuse the veggies as everything roasts.
Step 5: Mix and Drizzle the Sauce
Whisk together the chicken broth, lemon juice, and Dijon mustard in a small bowl. Drizzle this tangy, savory mixture over the chicken and veggies to keep everything moist and add an extra punch of flavor.
Step 6: Roast to Perfection
Place the baking dish in the oven and roast for 40-45 minutes. The goal here is to cook the chicken until it reaches an internal temperature of 165°F (74°C) and the potatoes are tender enough to be pierced easily with a fork. The veggies should be roasted to a crisp-tender texture with beautifully caramelized edges.
Step 7: Let It Rest and Serve
Once out of the oven, give the chicken a 5-minute rest to let all those juices redistribute, keeping it extra juicy. Slice the chicken and plate it with the roasted potatoes and green beans. Don’t forget to drizzle any delicious pan sauce left in the dish on top—it makes all the difference!
How to Serve One-Pan Garlic Herb Chicken with Potatoes & Green Beans Recipe
Garnishes
A sprinkle of freshly chopped parsley or a few lemon wedges on the side brightens up the presentation and adds a fresh flavor burst right before you dig in. If you like a little extra zing, a light drizzle of good-quality olive oil just before serving takes this dish over the top.
Side Dishes
While this one-pan meal stands beautifully on its own, pairing it with a crisp green salad or warm crusty bread makes for a complete, perfectly balanced dinner. You can also serve it alongside a light couscous or quinoa salad for added texture and variety.
Creative Ways to Present
For a fun twist, try serving the chicken sliced thinly over a bed of the roasted green beans and potatoes arranged on a rustic wooden board or large platter—great for sharing and perfect for family-style dining. Adding a dollop of herbed Greek yogurt or tzatziki on the side can add creaminess and a cool contrast.
Make Ahead and Storage
Storing Leftovers
Leftover One-Pan Garlic Herb Chicken with Potatoes & Green Beans Recipe keeps wonderfully in an airtight container in the fridge for up to 3 days. Make sure to store the chicken and veggies together to preserve that wonderful mingling of flavors, but reheat gently to avoid drying out.
Freezing
If you want to save some for later, this dish freezes well. Place portions in freezer-safe containers or bags, making sure to remove excess air. It will keep up to 2 months. Thaw overnight in the fridge before reheating for best taste and texture.
Reheating
Reheat leftovers in a preheated oven at 350°F (175°C) until warmed through, about 15-20 minutes. Alternatively, microwave in shorter bursts, stirring or turning the food to heat evenly without drying out the chicken or vegetables.
FAQs
Can I use bone-in chicken thighs instead of chicken breasts?
Absolutely! Bone-in thighs add extra flavor and richness. Just adjust your cooking time to about 50-55 minutes to ensure the chicken is cooked through.
What can I substitute if I don’t have fresh green beans?
Snap peas, asparagus, or even broccoli florets work well as alternatives. Keep in mind, some veggies might cook faster or slower, so adjust your roasting time accordingly.
Is it possible to make this recipe gluten-free?
Yes, this recipe is naturally gluten-free as long as your chicken broth and Dijon mustard don’t contain gluten additives—always check the labels to be safe.
Can I prepare this recipe in advance?
You can season the chicken and toss the vegetables ahead of time, then assemble and roast just before dinner for maximum freshness. Keep everything refrigerated until ready to cook.
How can I make this dish spicier?
Add a pinch of cayenne pepper or some red pepper flakes to the seasoning mix for a subtle heat that complements the herbs and garlic beautifully.
Final Thoughts
This One-Pan Garlic Herb Chicken with Potatoes & Green Beans Recipe is exactly the kind of dish that puts a smile on your face and warmth in your belly with minimal fuss. It’s hearty, vibrant, and packed with bright herbaceous notes that make mealtime feel special any night of the week. I can’t wait for you to try it and see just how easy cooking a wholesome, delicious meal can be when everything comes together beautifully in one pan.
Print
One-Pan Garlic Herb Chicken with Potatoes & Green Beans Recipe
- Prep Time: 10 minutes
- Cook Time: 40-45 minutes
- Total Time: 50-55 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
Description
This One-Pan Garlic Herb Chicken with Potatoes & Green Beans is a simple, flavorful, and wholesome meal perfect for busy weeknights. Juicy chicken breasts are seasoned with fragrant garlic, paprika, and oregano, then roasted alongside tender baby potatoes and crisp green beans. The dish is finished with a tangy lemon Dijon sauce that ties all the flavors together, creating a balanced and satisfying plate using just one pan for easy cleanup.
Ingredients
For the 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
For the 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
For the Sauce
- 1/4 cup chicken broth
- Juice of 1 lemon
- 1 tbsp Dijon mustard
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) and lightly grease a large baking dish to prevent sticking and prepare for roasting.
- Season Chicken: In a small bowl or directly in your hands, rub the chicken breasts with olive oil, garlic powder, dried oregano, paprika, salt, and black pepper. Set aside to let the flavors meld.
- Prepare Vegetables: In a large bowl, toss the quartered baby potatoes and fresh green beans with olive oil, minced garlic, dried thyme, smoked paprika, salt, and pepper until evenly coated.
- Arrange Ingredients: Spread the seasoned potatoes and green beans evenly in the greased baking dish. Nestle the seasoned chicken breasts on top of the vegetables for even cooking.
- Make Sauce: Whisk together chicken broth, freshly squeezed lemon juice, and Dijon mustard until smooth. Drizzle this mixture evenly over the chicken and vegetables to keep everything moist and flavorful.
- Roast: 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 from the oven and let the chicken rest for 5 minutes to retain juices. Slice the chicken and serve plated alongside the roasted vegetables, drizzling any remaining pan sauce over the top for extra flavor.
Notes
- Make sure to check the internal temperature of the chicken to ensure it is fully cooked and safe to eat.
- Feel free to substitute baby potatoes with fingerlings or red potatoes if unavailable.
- For a spicier kick, add a pinch of cayenne pepper to the chicken seasoning.
- This recipe is easily doubled for larger gatherings by using a bigger baking dish.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
