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

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

Ingredients (4 servings)

Chicken

  • 2 large chicken breasts (or 4 small), sliced or left whole

  • 2 tbsp olive oil

  • 1 tsp paprika

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 1 tsp Italian seasoning or dried thyme/rosemary

  • Salt & black pepper to taste

  • Optional: 1 tbsp melted butter for basting

Potatoes

  • 1.5 lbs baby potatoes, halved

  • 1–2 tbsp olive oil

  • Salt, pepper

  • ½–1 tsp garlic powder

  • ½ tsp paprika

Green Beans

  • 12 oz fresh green beans, trimmed

  • 1 tbsp olive oil

  • Salt & pepper

  • Optional: 1 tsp lemon juice or zest

Finishing

  • Fresh parsley

  • Lemon wedges (optional)

Instructions

1. Preheat oven

Set oven to 400°F (205°C).

2. Season the chicken

  1. Place chicken breasts in a bowl or directly in the pan.

  2. Coat with olive oil, paprika, garlic powder, onion powder, Italian seasoning, salt & pepper.

  3. If using butter, drizzle or brush it on top.

3. Prep the potatoes

  1. Toss halved baby potatoes with olive oil, garlic powder, paprika, salt & pepper.

  2. Place them on one side of the baking dish.

4. Prep the green beans

  1. Toss with olive oil, salt, and pepper.

  2. Add to the opposite side of the dish.

5. Bake

  • Bake uncovered for 30–40 minutes, depending on chicken thickness.

  • Stir potatoes halfway through so they brown evenly.

  • Chicken is done at 165°F (74°C) internal temperature.

If the green beans get tender early, you can remove them and continue cooking the chicken/potatoes.

6. Finish & serve

  • Sprinkle fresh parsley over everything.

  • Add a squeeze of lemon for brightness (optional).

  • Slice the chicken as shown in your photo and serve.

Optional Add-Ons

  • Drizzle garlic butter over everything at the end

  • Add sliced onions or carrots

  • Swap chicken breasts for thighs for extra juiciness

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