If you’re searching for a meal that’s wholesome, flavorful, and effortlessly elegant, look no further than Oven-Roasted Herb Chicken with Crispy Potatoes & Green Beans. This all-in-one sheet pan dinner brings together golden, herb-infused chicken thighs, caramelized baby potatoes, and tender-crisp green beans—all roasted to perfection. It’s a go-to meal for weeknights, family dinners, or make-ahead lunches that reheat like a dream.
Introduction
There’s something timeless and comforting about roasted chicken and vegetables. But when it’s done right—crackly skin, juicy meat, crispy-edged potatoes, and just-tender green beans—it becomes more than just simple cooking. This recipe combines classic flavors with the ease of sheet pan cooking, meaning fewer dishes and a hands-off cooking process that delivers big flavor.
Perfectly seasoned with garlic, rosemary, thyme, and a touch of lemon, this dish is vibrant, satisfying, and nourishing. And because everything cooks on one tray, it’s as practical as it is delicious.
Ingredient Overview
Bone-In, Skin-On Chicken Thighs
Thighs are more forgiving than breasts—they stay juicy and develop ultra-crispy skin when roasted at high heat. You can also use drumsticks or boneless thighs, adjusting the cooking time.
Baby Potatoes
Red or gold baby potatoes roast beautifully and get irresistibly crisp on the outside while creamy inside. Halving them allows for even roasting.
Fresh Green Beans
Green beans cook quickly and add a pop of color and freshness. They’re added later in the cooking process to keep them crisp-tender.
Garlic
Fresh garlic infuses both the chicken and vegetables with savory depth. Whole cloves can roast alongside for mellow sweetness, while minced garlic blends into the herb butter.
Olive Oil
Used to coat the chicken and vegetables for roasting. High-quality extra virgin olive oil adds flavor and helps everything crisp up.
Herbs
Fresh rosemary and thyme (or dried if needed) bring an earthy, aromatic layer. A squeeze of lemon at the end lifts all the flavors.
Lemon
A few lemon slices roasted with the chicken add brightness. Optional, but highly recommended.
Step-by-Step Instructions
1. Preheat & Prep the Pan
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Preheat oven to 425°F (220°C).
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Line a large rimmed baking sheet with parchment paper or foil for easy cleanup.
2. Season the Chicken
In a small bowl, mix:
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2 tbsp olive oil
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2 cloves garlic, minced
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1 tsp chopped rosemary
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1 tsp chopped thyme
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1/2 tsp salt
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1/4 tsp black pepper
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Optional: zest of 1 lemon
Rub mixture under and over the skin of 4 bone-in, skin-on chicken thighs.
Place chicken thighs skin-side up on one side of the baking sheet.
3. Add the Potatoes
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Halve 1 lb baby potatoes.
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Toss with:
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1 tbsp olive oil
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1/2 tsp salt
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1/2 tsp garlic powder
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1/4 tsp black pepper
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1/2 tsp dried rosemary or thyme
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Spread potatoes on the other side of the baking sheet, cut side down for maximum crispness.
4. Roast
Roast for 30 minutes.
After 30 minutes:
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Flip the potatoes.
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Add 8 oz trimmed green beans tossed in:
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1 tbsp olive oil
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Salt & pepper to taste
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Spread green beans around chicken and potatoes.
Return to oven and roast for another 10–15 minutes, until chicken reaches 165°F (75°C) internal temperature and potatoes are golden and fork-tender.
5. Finish & Serve
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Optional: Squeeze lemon juice over everything or scatter with fresh parsley.
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Serve hot, with crispy chicken skin and roasted garlic herb aromas filling your kitchen.
Tips, Variations, and Substitutions
Tips
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Pat chicken dry before seasoning for crispier skin.
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Use convection or fan-assisted oven mode for ultra-crispy edges.
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Don’t overcrowd the pan—spread ingredients out for better caramelization.
Variations
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Use carrots or parsnips instead of green beans for fall vibes.
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Swap herbs: Try Italian seasoning, oregano, or sage for different flavor profiles.
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Add spice: Toss potatoes with a pinch of smoked paprika or chili flakes for extra depth.
Substitutions
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Boneless thighs or chicken breasts: Reduce cook time by about 10 minutes.
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Sweet potatoes: Cut into small cubes for even roasting.
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Asparagus or broccoli: Use instead of green beans but add with only 8–10 minutes remaining.
Serving Ideas & Occasions
This one-pan roasted dinner is ideal for:
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Weeknight family meals
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Meal prep for the week
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Holiday side dish spreads (you can scale up easily)
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Impressing guests with minimal effort
Pair with:
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A crisp green salad with vinaigrette
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A glass of dry white wine (like Sauvignon Blanc)
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Crusty bread to mop up juices
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A light yogurt or lemon aioli dip for the potatoes
It’s rustic, balanced, and always a hit at the table.
Nutritional & Health Notes
This sheet pan dinner hits a solid balance of:
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Lean protein from chicken thighs
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Healthy fats from olive oil
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Fiber-rich carbs from potatoes and green beans
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Antioxidants & anti-inflammatory herbs like rosemary and garlic
Estimated nutrition per serving (1 chicken thigh + 1/4 veg mix):
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Calories: 420–480
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Protein: 28–32g
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Carbs: 25–30g
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Fat: 22–26g
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Fiber: 4–6g
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Sodium: Variable (based on salt use)
To lighten it up: Use skinless chicken thighs or breasts and reduce oil slightly.
FAQ
1. Can I make this ahead of time?
Yes—roast everything, cool, and refrigerate. Reheat in the oven at 375°F for 10–15 minutes. Add a splash of broth to keep chicken moist.
2. How do I get the crispiest chicken skin?
Pat the chicken skin dry before seasoning. Roast uncovered and avoid flipping. Start with a hot oven (425°F or higher).
3. Can I use frozen green beans?
You can, but they may release more water. Thaw and pat dry before roasting. Add during the last 10 minutes.
4. What if I don’t have fresh herbs?
Use 1/3 the amount of dried herbs. For example, 1 tsp fresh rosemary = 1/3 tsp dried.
5. Can I make this dairy-free or gluten-free?
Yes—this recipe is naturally both. Just check that any optional seasonings or sauces are compliant.
6. How do I know when the chicken is done?
Use a meat thermometer. It should read 165°F (75°C) in the thickest part without touching the bone.
7. Can I cook everything together in a casserole dish?
Yes, but you’ll sacrifice some crispiness. For best results, use a sheet pan with space between ingredients.
