One-Pan Herb-Roasted Chicken and Potatoes with Garlic Green Beans Tips, FAQ & printable recipe

Tips for success

To elevate the flavor profile of this simple dish, consider adding a splash of fresh lemon juice over the chicken and green beans immediately after removing the dish from the oven. The bright acidity of the lemon cuts through the richness of the olive oil and roasted potatoes, elevating the fresh herb flavors.

Additionally, letting the roasted chicken breasts rest in the baking dish for five minutes before slicing allows the juices to redistribute throughout the meat, ensuring every slice is incredibly tender.

If you prefer an even crispier texture on the baby potatoes, place them cut-side down in the baking dish. This direct contact with the hot glass surface encourages caramelization and creates a wonderful, crispy crust.

You can also toss the potatoes halfway through the initial cooking phase to ensure all sides get evenly golden, though be careful not to disturb the chicken breasts too much while they are roasting.

Variations

• Lemon Herb Chicken: Add thin slices of fresh lemon on top of the chicken breasts and toss the green beans with a teaspoon of lemon zest before roasting for a bright, citrusy twist.
• Parmesan Roasted Potatoes: Sprinkle a quarter cup of freshly grated Parmesan cheese over the baby potatoes and green beans during the last five minutes of roasting for a savory, cheesy crust.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.

Freezer

Freezing is not recommended as the green beans and potatoes will lose their texture upon thawing.

Reheat

Reheat in a preheated oven at 350°F (175°C) for 10 to 15 minutes, or in the microwave in 30-second bursts until hot.

Allow any leftovers to cool to room temperature for no more than two hours to prevent bacterial growth. Transfer the chicken, potatoes, and green beans to an airtight container. Store the container in the refrigerator. When stored properly, the leftovers will remain fresh and delicious for up to three to four days, making this an excellent option for weekly meal prep.

You can prep most of this dish a day in advance to save time. Wash and halve the potatoes, trim the green beans, and chop the fresh herbs and garlic. Store the prepped vegetables and herbs in separate airtight containers in the refrigerator.

Do not slice the potatoes too far in advance, or they may discolor. When ready to cook, simply assemble everything in the baking dish and roast as directed.

Serving ideas

Serve this complete one-pan dinner directly from the baking dish for a rustic, family-style presentation, or slice the chicken breasts crosswise into elegant medallions and arrange them on individual plates alongside a generous helping of the golden potatoes and garlic green beans.

Garnish the plates with a few additional sprigs of fresh rosemary or thyme to highlight the herbs used in the cooking process.

This hearty meal stands perfectly on its own, but it also pairs wonderfully with a simple, crisp garden salad tossed in a light vinaigrette. For an extra touch of indulgence, serve the dish with a side of warm crusty bread to soak up any of the flavorful herb and garlic pan juices left at the bottom of the baking dish.

Frequently asked questions

Recipe card

One-Pan Herb-Roasted Chicken and Potatoes with Garlic Green Beans

Prep 15 minCook 35 minRest 5 minTotal 55 minServes 4

Ingredients

• 4 boneless skinless chicken breasts (about 1.5 to 2 pounds total)
• 1 lb baby potatoes, halved
• 1/2 lb fresh green beans, trimmed
• 3 tbsp olive oil, divided
• 3 cloves garlic, minced
• 2 tbsp chopped fresh herbs (such as rosemary, thyme, and oregano)

Instructions

1. Preheat the oven to 400°F (204°C). Wash and halve the baby potatoes. Pat the chicken breasts dry with paper towels. Place the chicken breasts in the center of a 9x13-inch glass baking dish, and arrange the halved baby potatoes around the sides.
2. Drizzle two tablespoons of olive oil over the chicken breasts and baby potatoes. Sprinkle with the chopped fresh herbs, tossing the potatoes to coat them evenly.
3. Place the baking dish in the preheated oven and roast for 20 minutes. The potatoes will begin to soften and turn golden, while the chicken starts to cook through and release steam.
4. While the chicken and potatoes roast, toss the fresh green beans in a mixing bowl with the remaining tablespoon of olive oil and minced garlic.
5. Carefully remove the baking dish from the oven. Arrange the seasoned green beans in the dish alongside the chicken and potatoes. Return to the oven and roast for an additional 12 to 15 minutes, until the green beans are crisp-tender and the chicken reaches a safe internal temperature of 165°F (74°C) when tested with a meat thermometer.

Estimated nutrition per serving

Calories

420

Protein

38 g

Carbohydrates

28 g

Fat

16 g

Fiber

4.5 g

Sugar

2.5 g

Sodium

120 mg

Automatic estimate from the ingredient list, not laboratory-verified.