One-Pan Garlic Herb Chicken Dinner with Potatoes Step-by-step instructions

Before you start

Before you begin cooking, gather all of your ingredients and prep the vegetables. Wash and halve the baby potatoes, making sure they are of relatively equal size. Trim the ends off the fresh green beans.

Pat the chicken breasts dry with paper towels; removing excess surface moisture helps the seasonings stick and promotes better browning. Melt the butter and finely mince the fresh garlic cloves. Preheat your oven to 400°F (204°C) so it is hot and ready.

Instructions

Prep and Season Vegetables

1. 1Preheat and Prep Vegetables
   Preheat the oven to 400°F (204°C). Lightly grease a 9x13-inch glass baking dish. Place the halved baby potatoes and trimmed green beans directly into the dish.
   Look for The vegetables should be distributed in a single layer.
   Tip Dry the vegetables completely after washing so they roast instead of steam.
2. 2Season the Vegetables
   Drizzle the potatoes and green beans with two tablespoons of the melted butter. Sprinkle with half of the dried herbs. Toss well to ensure all the vegetables are evenly coated, then spread them out.
   Look for The vegetables should look glistening and be evenly speckled with herbs.
   Tip Use clean hands to toss the vegetables thoroughly in the baking dish.

The potatoes and green beans are evenly coated in melted butter and dried herbs, resting in a single layer in the baking dish. The vegetables should look glistening and smell faintly of dried herbs before the chicken is added.

Add Chicken and Garlic Butter

3. 3Nestle and Season Chicken
   Clear spaces among the vegetables and nestle the chicken breasts directly into the baking dish. Season both sides of the chicken breasts with half of the remaining dried herbs.
   Look for The chicken breasts should sit flat on the bottom of the dish.
   Tip Pat the chicken dry with paper towels before placing it in the dish.
4. 4Add Garlic Butter Sauce
   In a small bowl, whisk together the remaining four tablespoons of melted butter and minced garlic. Carefully spoon this garlic butter sauce evenly over the chicken breasts and the surrounding vegetables.
   Look for The garlic should be distributed evenly across the top of the chicken.
   Tip Ensure the garlic is fully submerged in the butter to prevent burning.

The chicken breasts are nestled comfortably among the vegetables, and the entire dish is generously spooned over with the fragrant garlic butter mixture. The garlic should be distributed evenly so it does not burn in one spot.

Bake and Rest

5. 5Bake the Chicken Dinner
   Place the baking dish in the preheated oven and bake for 25 to 30 minutes. The chicken must reach a safe internal temperature of 165°F (74°C) on a meat thermometer, and the potatoes should be tender.
   Look for The chicken is golden on top and the potatoes are easily pierced with a fork.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Check the temperature in the thickest part of the chicken breasts.
6. 6Rest and Serve
   Remove the dish from the oven. Let the chicken rest in the pan for 5 minutes to lock in the juices. Slice the chicken breasts crosswise and serve warm alongside the roasted potatoes and green beans.
   Look for The chicken slices should look glistening and tender.
   Tip Spoon the garlic butter pan juices over the sliced chicken before serving.

The chicken is beautifully golden and has reached a safe internal temperature of 165 degrees Fahrenheit.

The potatoes are fork-tender with lightly browned edges, and the green beans are tender-crisp. The dish smells intensely of roasted garlic and butter.

Common mistakes

One common mistake is crowding the baking dish too tightly, which causes the ingredients to steam rather than roast. Use a large 9x13-inch baking dish or a rimmed sheet pan so the potatoes and green beans can sit in a single layer.

Another error is burning the garlic; ensure the minced garlic is mixed thoroughly into the melted butter and spooned directly over the chicken and vegetables rather than left in loose clumps on the bottom of the hot pan.

How to tell it’s done

To determine when the dinner is fully cooked, use a reliable digital meat thermometer inserted into the thickest part of the chicken breasts. The chicken is safe and done when it registers exactly 165°F (74°C).

The potatoes should be easily pierced with a fork, showing no resistance in the center, and the green beans should be tender but still hold their shape without turning mushy.

• Poultry: 165°F (74°C) in the thickest part