If you’re on the lookout for a meal that feels like a warm hug on a plate, then the One-Pan Garlic Herb Chicken with Potatoes & Green Beans Recipe is about to become your new favorite dinner. This dish takes the classic comforts of juicy, herb-infused chicken, crisp-tender green beans, and golden-roasted potatoes all baked together in one pan for maximum flavor and minimal fuss. It’s the perfect blend of savory garlic, fragrant herbs, and a bright touch of lemon, making every bite vibrant and satisfying. Plus, cooking everything in one pan means fewer dishes and more time to enjoy your meal with loved ones.
Ingredients You’ll Need
The magic of this One-Pan Garlic Herb Chicken with Potatoes & Green Beans Recipe starts with simple, everyday ingredients that truly lift the dish from ordinary to extraordinary. Each component plays a vital role: olive oil for richness, garlic and herbs for that irresistible aroma, and fresh veggies for color and crunch. These essentials come together effortlessly to create a balanced and nourishing meal.
- 4 boneless, skinless chicken breasts: The star protein, juicy and tender when cooked just right.
- 2 tbsp olive oil: Adds moisture and helps the herbs stick perfectly to the chicken.
- 2 tsp garlic powder: Provides deep, savory flavor without overpowering the dish.
- 1 tsp dried oregano: Infuses a hint of Mediterranean earthiness to the chicken.
- 1 tsp paprika: Offers mild smokiness and beautiful color to the chicken surface.
- Salt & black pepper to taste: Essential seasonings to enhance all the flavors.
- 3 cups baby potatoes, quartered: Crispy on the outside and tender inside, they soak up the herb juices beautifully.
- 2 cups fresh green beans: Add a lovely crunch and vibrant green color for contrast.
- 2 tbsp olive oil: For coating the vegetables, helping them roast to perfection.
- 2 garlic cloves, minced: Offers fresh pungency that brightens the roasted vegetables.
- 1 tsp dried thyme: A delicate herb that pairs wonderfully with potatoes and chicken.
- 1 tsp smoked paprika: Adds a subtle smoky note that ties the dish together.
- Salt & pepper to taste: Balances and elevates the vegetables’ flavor.
- 1/4 cup chicken broth: Keeps the chicken moist and blends all the flavors into a luscious pan sauce.
- Juice of 1 lemon: Introduces a bright, tangy kick that refreshes the palate.
- 1 tbsp Dijon mustard: Gives a hint of sharpness and complexity to the sauce.
How to Make One-Pan Garlic Herb Chicken with Potatoes & Green Beans Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 400°F (200°C) and lightly greasing a large baking dish. This sets the stage for everything to cook evenly and prevents sticking, so your chicken and veggies come out perfectly golden and tender.
Step 2: Season the Chicken
Rub each chicken breast thoroughly with olive oil, garlic powder, dried oregano, paprika, salt, and pepper. This seasoning mixture forms the flavorful crust that makes the chicken the star of the show. Set the seasoned chicken aside while you prepare the veggies.
Step 3: Toss the Vegetables
In a big bowl, toss the quartered baby potatoes and fresh green beans with olive oil, minced garlic, thyme, smoked paprika, salt, and pepper. This blend ensures that every bite of your roasted vegetables is packed with aromatic herbs and a touch of smoky sweetness.
Step 4: Assemble in the Pan
Spread the seasoned potatoes and green beans evenly across your prepared baking dish. Nestle the chicken breasts on top of the veggies so they can cook together, allowing the chicken juices to infuse into the potatoes and green beans.
Step 5: Whisk the Pan Sauce
Whisk together the chicken broth, lemon juice, and Dijon mustard in a small bowl. Drizzle this vibrant sauce evenly over the chicken and vegetables. This liquid will keep everything moist while the mustard and lemon create a tangy, savory flavor that ties the whole dish together beautifully.
Step 6: Roast to Perfection
Place the baking dish in the preheated oven and roast for 40-45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are fork-tender. Watch for golden, crispy edges on the potatoes—this is a sign of perfectly roasted veggies.
Step 7: Rest and Serve
Once out of the oven, let the chicken rest for about 5 minutes before slicing. This hovers the juices inside the meat for moist, flavorful bites. Serve everything together, drizzling any remaining pan sauce over the chicken and vegetables for an extra burst of flavor.
How to Serve One-Pan Garlic Herb Chicken with Potatoes & Green Beans Recipe
Garnishes
Fresh herbs like chopped parsley or thyme sprigs add not only a pop of color but also uplift the flavors and aromas, bringing freshness to your dish. A light sprinkle of flaky sea salt can enhance textures and flavors just before serving.
Side Dishes
This recipe shines as a complete meal on its own, but if you want to add a little something extra, a simple mixed green salad with vinaigrette or warm crusty bread pairs beautifully. The bread is perfect for soaking up that zesty pan sauce.
Creative Ways to Present
Try serving the chicken sliced over a bed of the roasted potatoes and green beans on large rustic platters, making it perfect for family-style dining or entertaining guests. For a casual twist, plate the components in mason jars or meal prep containers for quick, grab-and-go lunches that maintain all the warmth and flavor.
Make Ahead and Storage
Storing Leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Keeping the chicken and vegetables together helps preserve the layered flavors, just be sure to reheat gently to avoid drying out the chicken.
Freezing
You can freeze portions of this One-Pan Garlic Herb Chicken with Potatoes & Green Beans Recipe for up to 2 months. For best texture, freeze the chicken and vegetables separately and defrost overnight in the fridge before reheating to maintain their freshness.
Reheating
Reheat in the oven at 350°F (175°C) for about 15-20 minutes until warmed through, which helps keep the chicken tender and potatoes crispy. Alternatively, a quick microwave session covered with a damp paper towel works for faster reheats, though you might lose some crispness.
FAQs
Can I use bone-in chicken instead of boneless breasts?
Absolutely! Bone-in chicken thighs or breasts will work wonderfully and may even add additional flavor and juiciness. Just adjust the cooking time accordingly, as bone-in pieces generally take a bit longer to cook through.
What can I substitute for green beans if I don’t have any?
Green beans are great, but you can swap them out for asparagus, broccoli florets, or even Brussels sprouts. Just keep in mind the different roasting times so everything cooks evenly.
Is it necessary to use Dijon mustard in the sauce?
While Dijon mustard adds a lovely tang and depth, if you’re out, you can use whole-grain mustard, yellow mustard, or even skip it altogether. The lemon juice and chicken broth still create an excellent pan sauce.
Can I make this recipe gluten-free?
Yes! This recipe is naturally gluten-free, but just double-check that your chicken broth and mustard are labeled gluten-free to avoid any hidden gluten sources.
How do I know when the chicken is fully cooked?
The safest and most accurate way to check is by using a meat thermometer—the internal temperature should read 165°F (74°C). The juices running clear and firm texture are also good indicators.
Final Thoughts
There’s something truly special about coming home to a meal that’s both comforting and effortlessly delicious, and this One-Pan Garlic Herb Chicken with Potatoes & Green Beans Recipe does just that. It’s a dependable dish for busy weeknights or casual gatherings and invites you to enjoy wholesome, flavorful food without the stress. Give it a try and watch this recipe become a beloved staple in your home, just like it has in mine!
Print
One-Pan Garlic Herb Chicken with Potatoes & Green Beans Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Halal
Description
This One-Pan Garlic Herb Chicken with Potatoes & Green Beans is a flavorful and easy-to-make meal perfect for weeknight dinners. Tender, juicy chicken breasts are seasoned with a fragrant blend of garlic, oregano, paprika, and herbs, then roasted alongside baby potatoes and fresh green beans. A light lemon Dijon broth adds a tangy, savory finish, making this a wholesome and comforting dish that requires minimal cleanup.
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 the oven: Preheat your oven to 400°F (200°C) and lightly grease a large baking dish to prevent sticking and ease clean-up.
- Season the chicken: Rub the chicken breasts evenly with olive oil, garlic powder, dried oregano, paprika, salt, and black pepper. Set the seasoned chicken aside while preparing the vegetables.
- Prepare the 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.
- Arrange chicken on veggies: Nestle the seasoned chicken breasts on top of the vegetables in the baking dish, ensuring they are well spaced for even cooking.
- Make the sauce and drizzle: Whisk together the chicken broth, lemon juice, and Dijon mustard until combined. Drizzle this sauce evenly over the chicken breasts and vegetables to impart a bright, tangy flavor.
- Roast the dish: Place the baking dish in the oven and roast for 40 to 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 the dish from the oven and let the chicken rest for 5 minutes before slicing. Plate the chicken alongside the roasted vegetables and drizzle any remaining pan sauce over the top for added flavor.
Notes
- Ensure chicken breasts are of even thickness or pound them gently for uniform cooking.
- Use a meat thermometer to check the chicken’s internal temperature for food safety.
- Baby potatoes can be substituted with fingerling or red potatoes cut to a similar size.
- If green beans aren’t available, asparagus or broccoli can be used as alternatives.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
