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

A Cozy Weeknight Classic That’s Big on Flavor, Easy on Effort

There’s something undeniably comforting about a warm, rustic meal that comes together effortlessly—especially on a weeknight when time is short and hunger is high. That’s exactly where this One-Pan Garlic Herb Chicken with Roasted Potatoes & Green Beans shines. It’s the kind of dish you can throw together after a long day, yet it feels as thoughtful and flavorful as a Sunday dinner.

Inspired by simple farmhouse cooking and packed with classic Mediterranean flavors, this recipe is designed to give you a balanced, hearty, and wholesome meal without a sink full of dishes. Whether you’re feeding a small family, meal-prepping for the week, or just treating yourself to something nourishing and delicious, this one-pan wonder will earn its place in your dinner rotation.

---

Why You’ll Love This Recipe

• One pan, zero stress: Minimal cleanup, maximum reward.

• Balanced and wholesome: Lean protein, healthy fats, fiber-rich veggies—all in one dish.

• Flavor-packed: Garlic, lemon, and aromatic herbs infuse every bite.

• Customizable: Easily swap veggies, herbs, or proteins to suit your taste.

• Meal-prep friendly: Stores beautifully for lunches or quick reheats throughout the week.

---

Ingredients You’ll Need

This dish uses humble ingredients that, when combined, create something truly special. Here’s what you’ll need for each component:

For the Garlic Herb Chicken:

• 2–3 boneless, skinless chicken breasts

• 2 tablespoons olive oil

• 3 garlic cloves, minced

• 1 teaspoon dried oregano

• 1 teaspoon dried thyme

• 1 teaspoon dried basil

• Salt and freshly ground black pepper, to taste

• 1 tablespoon lemon juice or zest (fresh is best)

For the Roasted Potatoes:

• 1 pound baby or gold potatoes, halved

• 1 tablespoon olive oil

• Salt and pepper, to taste

• ½ teaspoon dried oregano or Italian seasoning

For the Green Beans:

• ¾ pound fresh green beans, trimmed

• 1 tablespoon olive oil

• 1 garlic clove, minced (optional)

• Salt, to taste

---

Step-by-Step Instructions

1. Preheat and Prep the Pan

Start by preheating your oven to 400°F (200°C). Lightly grease a large baking dish or sheet pan, or line it with parchment paper for easy cleanup.

2. Season the Potatoes

In a bowl, toss the halved baby potatoes with olive oil, salt, pepper, and dried herbs. Spread them across one side of the pan in a single layer. The potatoes take longer to cook than the chicken, so getting them in early ensures everything roasts evenly.

3. Prepare the Chicken

While the potatoes start roasting, mix together olive oil, garlic, oregano, thyme, basil, lemon juice or zest, salt, and pepper in a small bowl. Rub this mixture generously over the chicken breasts. Let them marinate briefly as the oven finishes preheating.

4. Add Chicken to the Pan

After the potatoes have been roasting for about 10 minutes, remove the pan from the oven. Push the potatoes to one side and place the seasoned chicken breasts in the center of the pan.

5. Roast and Layer Flavors

Return the pan to the oven and continue roasting for another 15 minutes. Then, remove it again to add the green beans. Drizzle the trimmed green beans with olive oil and a pinch of salt (plus garlic, if using), and place them on the other side of the pan.

6. Finish Roasting

Roast everything together for an additional 15–20 minutes, or until the chicken is cooked through (internal temperature should be 165°F), the potatoes are golden and crisp, and the green beans are tender but still vibrant.

7. Rest, Slice, and Serve

Let the chicken rest for a few minutes before slicing. Serve directly from the pan for a rustic presentation or plate it up for a more refined feel. Either way, the flavor combination is unforgettable.

---

Nutritional Breakdown

This dish isn’t just about taste—it’s also packed with nutrients:

• Calories per serving: Approximately 520

• Protein: 35g+

• Healthy fats from olive oil

• Fiber-rich vegetables and potatoes

• Low in added sugars, high in flavor

This makes it an excellent option for those following balanced diets like Mediterranean, Whole30 (with slight modifications), or even low-carb if you reduce or replace the potatoes.

---

Tips for Success

1. Even Sizing Matters

Cut the potatoes so they’re uniform in size to ensure even roasting. If they’re particularly large, quarter them.

2. Marinate Longer (Optional)

If you have time, marinate the chicken for up to an hour beforehand. This infuses the meat with deeper herb and garlic flavor.

3. Use a Meat Thermometer

Avoid overcooking by using a thermometer. Chicken breasts should reach 165°F in the thickest part.

4. Crispier Potatoes?

If you like extra crispy potatoes, parboil them for 5 minutes before roasting. Or leave them in the oven for an extra 5 minutes while the chicken rests.

---

Flavor Variations & Substitutions

Swap the Protein

• Use boneless chicken thighs for a juicier, more tender bite.

• Substitute with pork chops or salmon fillets for a different twist (adjust cook times accordingly).

Mix Up the Veggies

• Asparagus, broccoli, zucchini, or carrots all roast beautifully and can be swapped in for green beans.

• Combine multiple vegetables for a colorful and nutrient-dense plate.

Spice It Up

• Add red chili flakes to the chicken rub for heat.

• Mix a bit of smoked paprika for a deeper, smoky flavor.

Dairy Touch

• Sprinkle Parmesan cheese over the green beans before the final roast.

• Add a dollop of herbed Greek yogurt or tzatziki on the side for a cooling contrast.

---

Make It Ahead

This meal is perfect for prepping ahead of time:

• Chop potatoes and beans in advance and store in airtight containers in the fridge.

• Marinate chicken the night before for ultra-flavorful results.

• Cook and refrigerate the entire dish for up to 4 days—just reheat in the oven or microwave when ready to eat.

---

What to Serve With It

This dish is a complete meal on its own, but if you want to elevate dinner further:

• Serve with crusty sourdough bread to soak up the pan juices.

• Add a fresh salad with lemon vinaigrette for extra greens.

• Pour a glass of crisp white wine, such as Sauvignon Blanc or Pinot Grigio, for a lovely pairing.

---

Reader Q&A

Can I make this recipe dairy-free, gluten-free, or low-carb?
Absolutely. It’s already dairy-free and gluten-free as written. For a low-carb version, simply swap the potatoes for cauliflower florets or radishes.

Can I use frozen green beans?
Yes, but thaw and pat them dry first. Fresh green beans hold up better and get a perfect roast, but frozen can work in a pinch.

How do I store and reheat leftovers?
Store leftovers in airtight containers in the fridge. Reheat in the oven at 350°F until warmed through, or microwave individual portions for 1–2 minutes.

---

Final Thoughts

This One-Pan Garlic Herb Chicken with Roasted Potatoes & Green Beans is proof that a wholesome, satisfying meal doesn’t have to mean hours in the kitchen or a pile of dishes. With fragrant herbs, juicy chicken, crisp-tender green beans, and perfectly roasted potatoes, this meal delivers on all fronts—flavor, nutrition, and convenience.

It’s a go-to dish for busy weeknights, cozy Sunday dinners, or even make-ahead meal prepping. The simplicity and flexibility of the recipe mean it’s just as suitable for a novice cook as it is for a seasoned home chef.

Give it a try, make it your own with your favorite herbs and veggies, and don’t forget to share it with someone who could use an easy dinner win.

Print