One-Pan Herb Roasted Chicken with Baby Potatoes & Green Beans
Serves: 3–4
Prep time: 10 minutes
Cook time: 30–35 minutes
Ingredients
2 large boneless, skinless chicken breasts
1 lb (450 g) baby potatoes, halved
2 cups fresh green beans, trimmed
3 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried oregano
½ teaspoon paprika
½ teaspoon salt (or to taste)
¼ teaspoon black pepper
½ teaspoon onion powder (optional)
Juice of ½ lemon (optional, for serving)
Fresh parsley (optional garnish)
Instructions
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil.
Prepare the potatoes:
In a bowl, toss baby potatoes with 1½ tablespoons olive oil, half the garlic, salt, pepper, rosemary, thyme, and paprika.
Season the chicken:
Rub chicken breasts with remaining olive oil, garlic, oregano, onion powder, salt, and pepper.
Arrange on pan:
Spread potatoes on one side of the baking sheet. Place chicken breasts on the other side.
Roast (first round):
Bake for 20 minutes.
Add green beans:
Toss green beans with a little olive oil, salt, and pepper. Remove pan from oven, add green beans, and gently stir potatoes.
Finish roasting:
Return to oven and bake 10–15 more minutes, until:
Chicken reaches 165°F (74°C) inside
Potatoes are tender and golden
Green beans are crisp-tender
Serve:
Squeeze lemon juice over the chicken, garnish with parsley, and serve warm.
Tips & Variations
Swap green beans for broccoli or asparagus
Use Italian seasoning if you don’t have individual herbs
For extra flavor, add a sprinkle of grated Parmesan at the end
