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

This One-Pan Garlic Herb Chicken with Potatoes & Green Beans is a complete, fuss-free meal that’s full of flavor and perfect for busy weeknights. With juicy, seasoned chicken, tender baby potatoes, and crisp green beans all roasted together in a single pan, it’s everything I need in a satisfying dinner—minimal prep, easy cleanup, and maximum comfort.

Why You’ll Love This Recipe

I love this recipe because it’s balanced, hearty, and packed with classic flavors. The garlic herb butter coats everything in savory richness, and the roasting process gives the chicken a golden finish while keeping it juicy. I only need one pan, which makes cleanup a breeze, and it’s easy to double for meal prep or leftovers. It’s the kind of reliable, wholesome meal I come back to over and over again.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts or thighs

• Baby potatoes, halved

• Fresh green beans, trimmed

• Olive oil

• Butter, melted

• Garlic, minced

• Dried thyme

• Dried rosemary

• Paprika

• Salt and pepper

• Optional: lemon wedges and chopped parsley for serving

Directions

1. I preheat the oven to 400°F (200°C) and lightly grease a large sheet pan.

2. In a bowl, I toss the halved potatoes with olive oil, salt, pepper, and half of the garlic herb mixture (melted butter mixed with garlic, thyme, rosemary, and paprika).

3. I spread the potatoes on the pan and roast them for 15 minutes to get them started.

4. While they roast, I season the chicken with salt, pepper, and the remaining garlic herb butter.

5. After 15 minutes, I remove the pan from the oven and add the chicken and green beans to the pan. I toss the green beans lightly with oil, salt, and pepper.

6. I return the pan to the oven and roast everything for another 20–25 minutes, or until the chicken is cooked through and the potatoes are fork-tender.

7. I garnish with fresh parsley and serve with lemon wedges, if desired.

Servings and timing

This recipe serves 4 and takes about 45 minutes from start to finish, including prep and baking time.

Variations

• I sometimes use bone-in chicken thighs for extra flavor, adjusting the cook time as needed.

• Swapping green beans for asparagus or Brussels sprouts adds variety.

• A drizzle of balsamic vinegar or honey mustard on the green beans gives the dish a different twist.

• I’ve added Parmesan over the potatoes during the last 5 minutes for a cheesy finish.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm everything on a sheet pan in the oven at 350°F until heated through, or use the microwave in short bursts. It also holds up well for meal prep.

FAQs

Can I use frozen green beans?

Yes, but I thaw and pat them dry first so they don’t steam on the pan. Fresh gives the best texture.

Do I need to parboil the potatoes?

Not at all. I give them a head start in the oven so they roast evenly with the chicken.

Can I use pre-cooked chicken?

I can, but I add it later in the baking process to avoid drying it out—just enough time to heat through.

What if I want more sauce?

I double the garlic herb butter mixture and spoon some over everything just before serving for extra flavor.

Is this dish gluten-free?

Yes, as long as all ingredients (like seasonings and butter) are gluten-free, the entire meal is naturally gluten-free.

Conclusion

One-Pan Garlic Herb Chicken with Potatoes & Green Beans is a no-fail dinner I rely on when I want something easy, comforting, and full of flavor. With juicy chicken, perfectly roasted vegetables, and herby garlic goodness in every bite, this meal brings everything together beautifully—without the pile of dishes. Whether I’m cooking for the family or prepping ahead, it always hits the mark.

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

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• Author: Linda
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Roasting
• Cuisine: American
• Diet: Gluten Free

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Description

This One-Pan Garlic Herb Chicken with Potatoes & Green Beans is a complete, gluten-free dinner made with juicy chicken, roasted potatoes, and crisp green beans all baked in a garlic herb butter—easy, flavorful, and perfect for busy weeknights.

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Ingredients

• Chicken
• 4 boneless, skinless chicken breasts or thighs
• Salt and pepper to taste
• 1 tsp paprika
• Vegetables
• 1 lb baby potatoes, halved
• 8 oz fresh green beans, trimmed
• 1 tbsp olive oil
• Garlic Herb Butter
• 3 tbsp butter, melted
• 3 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Optional Garnish
• Chopped fresh parsley
• Lemon wedges

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Instructions

1. Preheat oven to 400°F (200°C) and lightly grease a large sheet pan.

2. In a small bowl, mix melted butter, garlic, thyme, rosemary, and paprika.

3. Toss halved potatoes with olive oil, salt, pepper, and half of the garlic herb butter. Spread them on the sheet pan and roast for 15 minutes.

4. Meanwhile, season chicken with salt, pepper, and brush with remaining garlic herb butter.

5. Remove pan from oven, add chicken and green beans (tossed with a bit of oil, salt, and pepper).

6. Return to oven and roast for another 20–25 minutes, or until chicken reaches 165°F and potatoes are fork-tender.

7. Garnish with parsley and lemon wedges before serving, if desired.

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Notes

• Bone-in chicken may be used; increase bake time by 10–15 minutes.
• Frozen green beans should be thawed and patted dry before roasting.
• For extra sauce, double the garlic herb butter and spoon over before serving.