Name: One-Pan Garlic Herb Chicken with Roasted Potatoes & Green Beans
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 2–3 boneless, skinless chicken breasts; 2 tablespoons olive oil (for chicken); 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; 1 pound baby or gold potatoes, halved; 1 tablespoon olive oil (for potatoes); Salt and pepper, to taste; ½ teaspoon dried oregano or Italian seasoning; ¾ pound fresh green beans, trimmed; 1 tablespoon olive oil (for green beans); 1 garlic clove, minced (optional); Salt, to taste

Description

A comforting and flavorful one-pan meal perfect for weeknights or lazy Sundays. This dish combines tender garlic herb chicken, crispy roasted potatoes, and vibrant green beans for a wholesome and satisfying dinner—all in one pan with minimal cleanup.

Ingredients

Scale

2–3 boneless, skinless chicken breasts
2 tablespoons olive oil (for chicken)
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
1 pound baby or gold potatoes, halved
1 tablespoon olive oil (for potatoes)
Salt and pepper, to taste
½ teaspoon dried oregano or Italian seasoning
¾ pound fresh green beans, trimmed
1 tablespoon olive oil (for green beans)
1 garlic clove, minced (optional)
Salt, to taste

Instructions

Preheat your oven to 400°F (200°C). Lightly grease a large baking dish or line with parchment paper.
Toss halved potatoes with olive oil, salt, pepper, and dried oregano. Arrange on one side of the pan.
In a bowl, mix olive oil, garlic, oregano, thyme, basil, lemon juice or zest, salt, and pepper. Rub mixture onto chicken breasts.
After the potatoes have baked for 10 minutes, push them to one side and place the seasoned chicken in the center of the pan.
Return the pan to the oven and roast for 15 minutes.
Meanwhile, toss green beans with olive oil, a pinch of salt, and garlic if desired.
Add green beans to the other side of the pan. Continue roasting for 15–20 minutes, until chicken is fully cooked (165°F internal temp), potatoes are golden, and beans are tender.
Let the chicken rest for 5 minutes before slicing. Serve everything directly from the pan.

Notes

For juicier meat, substitute boneless chicken thighs for breasts.
Swap green beans for asparagus, broccoli, or zucchini based on the season.
For crispier potatoes, parboil them for 5 minutes before roasting.
Add red pepper flakes or smoked paprika for extra flavor.
Can be meal-prepped and stored in the fridge for up to 4 days.

Prep Time: 15 minutes
Cook Time: 40 minutes