If you’re craving a meal that’s bursting with flavor yet incredibly simple to prepare, this One-Pan Garlic Herb Chicken with Potatoes & Green Beans Recipe will quickly become one of your absolute favorites. Picture juicy, tender chicken breasts perfectly seasoned with garlic and fragrant herbs, roasting alongside crispy baby potatoes and vibrant green beans, all cooked together in a single pan for easy cleanup and maximum taste. This dish is a true weeknight hero—comforting, wholesome, and packed with colors and textures that make every bite a delight.
Ingredients You’ll Need
The magic of the One-Pan Garlic Herb Chicken with Potatoes & Green Beans Recipe lies in its straightforward, pantry-friendly ingredients. Each item plays a role in creating a harmonious blend of savory, tangy, and smoky flavors that make this dish a true standout.
- 4 boneless, skinless chicken breasts: These serve as the tender protein base, soaking up all the herbaceous flavors.
- 2 tbsp olive oil: Used for rubbing the chicken to lock in moisture and create a crisp outer layer.
- 2 tsp garlic powder: Adds a deep, mellow garlicky note that’s irresistible.
- 1 tsp dried oregano: Brings a subtle earthiness, enhancing the chicken’s flavor profile.
- 1 tsp paprika: Provides mild sweetness and color to the chicken seasoning.
- Salt & black pepper to taste: Essential for balancing and elevating all other flavors.
- 3 cups baby potatoes, quartered: These tender potatoes soak up the pan juices while roasting.
- 2 cups fresh green beans: They bring vibrant color and a satisfying crunch to the dish.
- 2 tbsp olive oil: Coats the veggies ensuring they roast to golden perfection.
- 2 garlic cloves, minced: Fresh garlic amps up the aromatic quality of the vegetables.
- 1 tsp dried thyme: Offers a subtle herbaceous background note for the veggies.
- 1 tsp smoked paprika: This smoky spice adds depth and warmth to the vegetable medley.
- Salt & pepper to taste: To season the vegetables evenly.
- 1/4 cup chicken broth: Helps keep the chicken moist while adding savory liquid flavor.
- Juice of 1 lemon: Adds brightness and a zing that livens up the whole dish.
- 1 tbsp Dijon mustard: Creates a luscious tangy sauce that ties everything 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 degrees Fahrenheit (200 degrees Celsius). Lightly grease a large baking dish to prevent sticking and to help with easy cleanup once those beautiful ingredients are cooked to perfection.
Step 2: Season the Chicken
Take the chicken breasts and rub them generously with olive oil. Sprinkle the garlic powder, dried oregano, paprika, salt, and black pepper evenly over each piece. This blend coats the chicken with layers of flavor that become more intense as it roasts.
Step 3: Toss the Vegetables
In a bowl, mix the quartered baby potatoes and fresh green beans together with olive oil, finely minced garlic, dried thyme, smoked paprika, salt, and pepper. This simple toss ensures every bite of vegetable is packed with savory, aromatic goodness.
Step 4: Arrange Chicken and Vegetables in the Pan
Spread the seasoned potatoes and green beans evenly in your prepared baking dish. Then, nestle the chicken breasts right on top. This setup allows the chicken to absorb the vegetable flavors and juices while roasting.
Step 5: Prepare and Drizzle the Sauce
Whisk together chicken broth, fresh lemon juice, and Dijon mustard in a small bowl. Pour this zesty sauce evenly over the chicken and veggies. It adds moisture and a tangy depth that keeps the dish bright and flavorful throughout the cooking process.
Step 6: Roast to Perfection
Place the baking dish in the oven and roast for 40 to 45 minutes. Check that the chicken reaches an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius), and that your potatoes are tender when poked with a fork—this ensures everything is perfectly cooked.
Step 7: Rest and Serve
Once out of the oven, let the chicken rest for about five minutes before slicing. This step locks in juices and leaves you with the most tender meat possible. Serve with the remaining sauce drizzled generously on top for the full experience.
How to Serve One-Pan Garlic Herb Chicken with Potatoes & Green Beans Recipe
Garnishes
Fresh herbs like parsley or thyme make fantastic garnishes, adding fresh color and aroma to the dish. A sprinkle of lemon zest over the top just before serving can amplify the bright citrus notes already present.
Side Dishes
Although this recipe is a one-pan wonder, pairing it with a light, crisp side salad or warm crusty bread can round out the meal beautifully. A simple garden salad with a vinaigrette complements the herbaceous flavors perfectly.
Creative Ways to Present
For a charming presentation, arrange the sliced chicken breasts in a fan shape on the plate, surrounded by the roasted potatoes and green beans. Drizzle extra sauce over everything and finish with a lemon wedge for an elegant touch.
Make Ahead and Storage
Storing Leftovers
Leftover One-Pan Garlic Herb Chicken with Potatoes & Green Beans Recipe can be stored in an airtight container in the refrigerator for up to 3 days. Keep the sauce separate if possible to maintain the best texture in your chicken and veggies.
Freezing
You can freeze the cooked chicken and vegetables for up to 2 months. Make sure they’re completely cooled before packaging in freezer-safe containers or bags. Thaw overnight in the refrigerator before reheating to preserve texture and flavor.
Reheating
Reheat leftovers gently in the oven at 350 degrees Fahrenheit (175 degrees Celsius) until warmed through, about 15-20 minutes. Alternatively, microwave in short intervals, covering the dish to avoid drying out the chicken and veggies.
FAQs
Can I use bone-in chicken instead of boneless?
Absolutely! Bone-in chicken breasts or thighs can be used, but you’ll need to increase the cooking time to ensure they’re cooked through. Use a meat thermometer to check for an internal temperature of 165 degrees Fahrenheit.
What can I substitute for baby potatoes?
If baby potatoes aren’t available, small red potatoes or fingerlings work wonderfully. You can also use Yukon gold potatoes, but just make sure to cut them into pieces similar in size to ensure even cooking.
Is this recipe gluten-free?
Yes, the One-Pan Garlic Herb Chicken with Potatoes & Green Beans Recipe is naturally gluten-free as written. Just double-check that your chicken broth and Dijon mustard are gluten-free brands to be certain.
Can I use frozen green beans?
While fresh green beans roast up crisp and beautiful, frozen green beans can be used if necessary. Add them later in the roasting process to avoid overcooking and becoming mushy.
How can I make this recipe spicier?
To add some heat, sprinkle a bit of cayenne pepper or crushed red pepper flakes into the chicken and vegetable seasoning. Start with a small amount and adjust according to your spice preference.
Final Thoughts
This One-Pan Garlic Herb Chicken with Potatoes & Green Beans Recipe is pure comfort food made effortless, perfect for busy nights when you want something nourishing and delicious without fuss. I can’t recommend it enough for its ease, flavor, and the joy of serving a complete, colorful meal straight from the oven. Give it a try—you’re going to love how simple it is to feed your family or impress friends with this beautiful, hearty dish!
Print
One-Pan Garlic Herb Chicken with Potatoes & Green Beans Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This One-Pan Garlic Herb Chicken with Potatoes & Green Beans is a comforting and flavorful meal that’s easy to prepare with minimal cleanup. Tender, juicy chicken breasts are seasoned with a blend of herbs and spices, roasted alongside baby potatoes and fresh green beans, and finished with a tangy lemon Dijon sauce. Perfect for a wholesome weeknight dinner or a casual family gathering.
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 and Prepare Dish: Preheat your 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 evenly with olive oil, garlic powder, dried oregano, paprika, salt, and black pepper. Set them aside while you prepare the vegetables.
- Prepare Vegetables: In a mixing bowl, toss the quartered baby potatoes and fresh green beans with olive oil, minced garlic, dried thyme, smoked paprika, salt, and pepper until well coated. Spread the vegetables evenly in the prepared baking dish.
- Assemble the Dish: Nestle the seasoned chicken breasts on top of the arranged vegetables in the baking dish for even cooking and flavor melding.
- Make the Sauce: In a small bowl, whisk together the chicken broth, lemon juice, and Dijon mustard until combined. Drizzle this sauce evenly over the chicken and vegetables to add moisture and tangy flavor.
- Roast: Place the baking dish in the 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 allow the juices to redistribute. Slice the chicken breasts and serve with the remaining sauce drizzled on top.
Notes
- For a spicier kick, add a pinch of cayenne pepper to the chicken seasoning.
- To save time, use pre-cut baby potatoes and trimmed green beans from the store.
- Make sure the chicken reaches the proper internal temperature to ensure it is fully cooked and safe to eat.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- This dish can be doubled easily for larger gatherings by using a bigger baking dish or baking in batches.
