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

Before you start

Before beginning, gather all ingredients and equipment to ensure a smooth cooking process. Wash the baby potatoes thoroughly to remove any dirt, pat them dry, and slice them cleanly in half. Trim the stem ends of the green beans.

Melt the unsalted butter in a small bowl, then stir in the minced garlic and finely chopped fresh herbs. Pat the chicken breasts dry with paper towels to ensure the seasoning adheres properly and the skin roasts to a perfect texture.

Instructions

Initial Roasting of Chicken and Potatoes

1. 1Season and Arrange
   Preheat the oven to 400°F (204°C). Pat the chicken breasts dry with paper towels. Place the chicken breasts in a 9x13-inch glass baking dish. Arrange the halved baby potatoes around the chicken. Season evenly with kosher salt and black pepper.
   Look for The chicken and potatoes should be in a single layer.
   Tip Drying the chicken helps the seasoning stick and ensures a better roast.
2. 2Initial Roast
   Place the glass baking dish in the preheated oven and roast for 15 minutes, allowing the chicken to start cooking and the potatoes to begin softening.
   Look for The potatoes should begin to sizzle gently.
   Tip Keep the oven door closed to maintain a steady roasting temperature.

The chicken and halved baby potatoes are arranged in the glass baking pan, seasoned with salt and pepper. As they begin to roast in the hot oven, the chicken starts to turn opaque and release its natural juices, while the potatoes begin to soften slightly and sizzle gently against the bottom of the glass dish.

Adding Butter and Green Beans

3. 3Add Butter and Green Beans
   While the dish cooks, whisk the melted butter, minced garlic, and chopped fresh herbs in a small bowl. Carefully remove the baking dish from the oven. Pour the garlic herb butter over the sizzling potatoes. Add the trimmed green beans to the dish and use tongs to toss the potatoes and green beans together in the butter.
   Look for The green beans should glisten with butter.
   Tip Be careful when handling the hot glass baking dish.

The rich aroma of garlic and herbs fills the air as the melted butter mixture is poured over the hot potatoes. The green beans are added and tossed directly in the pan, immediately glistening as they coat in the seasoned butter. A gentle steam rises from the vegetables as they begin to tenderize.

Final Bake and Slicing

4. 4Final Bake
   Return the dish to the oven and bake for an additional 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender when pierced with a fork. Remove from the oven and let the chicken rest in the pan for 5 minutes.
   Look for The chicken juices should run clear.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Letting the chicken rest keeps it juicy.
5. 5Slice and Serve
   Transfer the rested chicken breasts to a cutting board and slice them into thick pieces. Arrange the sliced chicken back in the glass baking pan alongside the golden baby potatoes and bright green beans, spooning the pan juices over the top before serving.
   Look for The chicken slices should look moist and tender.
   Tip Use a sharp chef's knife for clean slices.

The chicken develops a beautiful golden-brown herb crust, and the baby potatoes turn deeply golden and tender. The green beans remain bright green and crisp-tender. Upon slicing the rested chicken, clear juices run onto the cutting board, confirming a perfectly cooked, moist interior ready to be served.

Common mistakes

A common error is adding the green beans too early in the cooking process, which leads to overcooked, wrinkled, and dull-looking beans.

Another mistake is crowding the pan too tightly; if the ingredients are piled on top of each other, they will steam rather than roast, preventing the potatoes from getting crispy.

Lastly, slicing the chicken immediately after cooking without letting it rest will cause all the flavorful juices to run out, resulting in dry meat.

How to tell it’s done

To guarantee the chicken is safe and delicious to eat, use an instant-read meat thermometer inserted into the thickest part of the breast. The chicken is perfectly done when it reaches an internal temperature of 165°F (74°C).

The baby potatoes are done when they can be easily pierced with a fork and have a crispy, golden-brown exterior. The green beans should be tender but still retain a slight snap and a vibrant green hue.

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