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.
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
Instructions
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Preheat oven to 400°F (200°C) and lightly grease a large sheet pan.
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In a small bowl, mix melted butter, garlic, thyme, rosemary, and paprika.
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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.
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Meanwhile, season chicken with salt, pepper, and brush with remaining garlic herb butter.
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Remove pan from oven, add chicken and green beans (tossed with a bit of oil, salt, and pepper).
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Return to oven and roast for another 20–25 minutes, or until chicken reaches 165°F and potatoes are fork-tender.
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Garnish with parsley and lemon wedges before serving, if desired.
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.
