Let me introduce you to your new go-to weeknight hero: One-Pan Garlic Herb Chicken with Potatoes & Green Beans. This dish is everything you crave on a busy evening—comforting, packed with flavor, and ready in under 40 minutes. Juicy, golden chicken breasts roast in an herby garlic butter sauce alongside perfectly tender potatoes and crisp-tender green beans. It all happens on a sheet pan, meaning less cleanup and more flavor as all those beautiful juices mingle. Whether you’re feeding family or just yourself, this dinner is fuss-free and full of bright, savory goodness.
Ingredients You’ll Need
You truly don’t need a grocery list as long as your arm for One-Pan Garlic Herb Chicken with Potatoes & Green Beans. With a handful of easy-to-find ingredients, each one brings something special—think juicy chicken, buttery potatoes, fresh herbs, and a garlicky aroma that makes your whole kitchen irresistible.
- Chicken breasts: Boneless and skinless, these are the protein stars that soak up all the herby flavors.
- Olive oil: Adds moisture and helps the spices cling to the chicken, creating that crave-worthy browned exterior.
- Garlic powder: Infuses a deep, mellow garlic flavor without overpowering the other herbs.
- Dried oregano: Brings a Mediterranean touch and balances the richness of the butter sauce.
- Paprika: Gives a lovely color and subtle smoky warmth.
- Salt: Essential for highlighting all the savory elements.
- Black pepper: Adds gentle heat and rounds out the seasonings.
- Baby potatoes: Their creamy centers and crisp edges soak up every bit of juice and flavor.
- Green beans: Trimmed fresh beans add bright color and a delicious crunch.
- Melted butter: Adds that rich, silky finish to the sauce that ties everything together.
- Chicken broth: A splash keeps the pan moist and helps form a luscious sauce.
- Minced garlic: Fresh garlic lifts the sauce with both sweetness and zing.
- Fresh parsley: Sprinkled in the sauce and on top, it lends a pop of color and freshness.
- Fresh thyme leaves: A fragrant, woodsy note that really deepens the overall flavor.
How to Make One-Pan Garlic Herb Chicken with Potatoes & Green Beans
Step 1: Prep the Pan and Preheat
Start by preheating your oven to 425°F (220°C) and lining a large sheet pan with parchment paper. This simple step ensures nothing sticks, and it makes cleanup effortless—so you can actually relax after dinner.
Step 2: Season the Chicken
In a small bowl, mix the olive oil, garlic powder, dried oregano, paprika, salt, and black pepper until you have a beautifully aromatic paste. Rub this all over your chicken breasts and place them right in the center of the pan. This “center stage” spot helps the chicken cook evenly, while letting the flavors soak into every nook and cranny.
Step 3: Add the Potatoes
Now scatter your halved baby potatoes all around the chicken. The potatoes are going to soak up every drop of those garlicky juices as they roast, absorbing the flavor right where it counts.
Step 4: Whisk the Garlic Herb Butter Sauce
In a separate bowl, whisk together melted butter, chicken broth, minced garlic, parsley, and fresh thyme leaves. This glossy, fragrant sauce is what turns everyday ingredients into pure magic. Half of it gets drizzled over the chicken and potatoes now—don’t be shy!
Step 5: Roast Round One
Slide the pan into your hot oven and bake for 15 minutes. This lets the chicken and potatoes start developing that golden color and mouthwatering aroma, without overcooking the green beans you’ll add later.
Step 6: Add Green Beans and Final Sauce
Carefully remove the pan from the oven—now it’s time for those crisp green beans. Add them around the potatoes, drizzle with the remaining garlic herb butter sauce, and use tongs or a spatula to gently toss the veggies until they’re coated and glistening.
Step 7: Finish Roasting
Return the pan to the oven and continue roasting for another 10 to 12 minutes. The chicken is done when it hits an internal temperature of 165°F (74°C), and the potatoes slice like butter. If you love extra caramelized edges, broil for 2 to 3 minutes at the end (keep an eye on it!).
How to Serve One-Pan Garlic Herb Chicken with Potatoes & Green Beans
Garnishes
Nothing elevates this dish like a sprinkling of fresh parsley and a few extra thyme leaves. The bright green pops against the golden chicken and roasted potatoes, making everything look as fresh as it tastes. A quick zest of lemon over the top won’t hurt either!
Side Dishes
Honestly, One-Pan Garlic Herb Chicken with Potatoes & Green Beans is a complete meal on its own, but there’s always room for a crusty slice of bread to soak up those gorgeous pan juices. If you want to go the extra mile, a crisp green salad or simple cucumber-tomato salad would bring a cool, refreshing element alongside.
Creative Ways to Present
Try serving individual portions right on the sheet pan for a rustic family-style feel, or transfer everything to a big, beautiful platter for guests. You can even stash leftovers in meal prep containers for an envious lunch the next day—just add an extra sprinkle of fresh herbs to make it feel brand new.
Make Ahead and Storage
Storing Leftovers
Once everyone’s had their fill, store leftover chicken, potatoes, and green beans in an airtight container in the fridge. All those delicious roasted flavors only deepen overnight, so you may even find yourself sneaking a little bite cold straight from the fridge!
Freezing
You can absolutely freeze One-Pan Garlic Herb Chicken with Potatoes & Green Beans, though keep in mind the texture of green beans may soften a bit. Pack cooled portions into freezer-safe containers and freeze for up to 2 months. For the best results, thaw in the refrigerator overnight before reheating.
Reheating
To reheat, pop your leftovers in a 350°F (175°C) oven, covered, until everything is piping hot (about 15 to 20 minutes). If reheating a single portion, a quick zap in the microwave works, or you can use a skillet with a splash of broth for added moisture.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs bring even more juiciness and flavor. Just note that they may need a few extra minutes to cook through, especially if bone-in. Always check with a meat thermometer for doneness.
Can I prepare the chicken ahead of time?
Yes, for maximum flavor, rub the chicken with the herb-oil mixture and marinate for up to 30 minutes (or even overnight) before baking. This gives a deeper, more rounded flavor that’s worth the tiny bit of extra time if you plan ahead.
What can I substitute for green beans?
If green beans aren’t your favorite or aren’t in season, asparagus, broccoli florets, or even halved Brussels sprouts work well. Just add them for the final 10 to 12 minutes of roasting.
Can I use dried herbs instead of fresh?
Yes! If you’re out of fresh parsley or thyme, swap in half the amount of dried. The key is not to overdo it with dried herbs, since they’re stronger—taste as you go!
Is this recipe gluten-free?
You bet! One-Pan Garlic Herb Chicken with Potatoes & Green Beans is naturally gluten-free, making it a breeze to enjoy and share with friends, no matter their dietary needs.
Final Thoughts
I hope you give One-Pan Garlic Herb Chicken with Potatoes & Green Beans a try soon—there’s something endlessly satisfying about a dinner that’s equal parts comforting, practical, and full of flavor. It’s the kind of meal you’ll find yourself making (and craving!) over and over again.
Print
One-Pan Garlic Herb Chicken with Potatoes & Green Beans Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This One-Pan Garlic Herb Chicken with Potatoes & Green Beans recipe is a simple and flavorful meal that is perfect for a quick weeknight dinner. Juicy chicken breasts are seasoned with a blend of herbs and spices, then roasted alongside tender baby potatoes and crisp green beans. The dish is finished with a garlic herb butter sauce that adds a rich and savory finish to the entire dish.
Ingredients
For the Chicken:
- 4 boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Vegetables:
- 1 pound baby potatoes, halved
- 1 pound green beans, trimmed
For the Garlic Herb Butter Sauce:
- 2 tablespoons melted butter
- 1/4 cup chicken broth
- 3 cloves garlic, minced
- 2 tablespoons chopped fresh parsley
- 1 teaspoon fresh thyme leaves
Instructions
- Preheat the Oven: Preheat the oven to 425°F (220°C) and line a sheet pan with parchment paper.
- Season the Chicken: In a small bowl, mix olive oil with garlic powder, oregano, paprika, salt, and pepper. Rub the mixture onto the chicken breasts and place them in the center of the sheet pan.
- Prepare the Vegetables: Arrange the halved baby potatoes around the chicken on the pan.
- Make the Garlic Herb Butter Sauce: In another bowl, whisk together melted butter, chicken broth, minced garlic, parsley, and thyme. Drizzle half of the sauce over the chicken and potatoes.
- Bake: Bake for 15 minutes. Remove the pan from the oven, add the green beans, and drizzle with the remaining sauce. Toss gently to coat.
- Finish Cooking: Return the pan to the oven and bake for another 10–12 minutes or until the chicken is cooked through and the potatoes are tender.
- Optional Broil: Optionally broil for 2–3 minutes at the end to crisp the edges before serving.
Notes
- Chicken thighs can be used instead of breasts; adjust cooking time if needed.
- For extra flavor, marinate the chicken in the herb mixture for 30 minutes before baking.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with vegetables
- Calories: 360
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 29 g
- Cholesterol: 70 mg
