One-Pan Garlic Herb Chicken with Potatoes & Green Beans

Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 1 hour
Difficulty: Easy | Intensity: Low (simple prep, mostly hands-off roasting)
Serves: 4 | Category: Dinner, Main Course, Healthy, Family-Friendly, One-Pan

Imagine juicy, herb-crusted chicken, crispy roasted potatoes, and tender-crisp green beans—all cooked together on a single sheet pan, infused with the aromatic magic of garlic, lemon, and fresh herbs. This One-Pan Garlic Herb Chicken is the ultimate weeknight hero recipe. It delivers a complete, balanced, and deeply flavorful meal with minimal prep and even less cleanup. The chicken skin becomes irresistibly crispy, the potatoes golden and fluffy, and the green beans perfectly blistered, all while your kitchen fills with an incredible, welcoming aroma. It’s healthy, satisfying, and elegantly simple—proof that the best dinners don’t require a sink full of dishes.

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Ingredients

For the Chicken & Marinade:

• 4 bone-in, skin-on chicken thighs (about 2 lbs total)*

• 3 tbsp olive oil, divided

• 1 tbsp fresh lemon juice

• 4 cloves garlic, minced

• 1 tbsp fresh rosemary, finely chopped

• 1 tbsp fresh thyme leaves

• 1 tsp dried oregano

• 1 tsp kosher salt

• ½ tsp freshly ground black pepper

• 1 lemon, thinly sliced

For the Vegetables:

• 1 ½ lbs baby potatoes (Yukon Gold or red), halved

• 12 oz fresh green beans, trimmed

• ½ tsp garlic powder

• ½ tsp onion powder

• ½ tsp salt

• ¼ tsp black pepper

For Garnish & Serving:

• Fresh parsley, chopped

• Lemon wedges

*Variation: Can use 4 chicken breasts (bone-in, skin-on) or drumsticks. Adjust cook time as needed (breasts may cook faster).

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Instructions

Step 1: Marinate the Chicken

1. Preheat your oven to 425°F (220°C).

2. In a small bowl, whisk together 2 tablespoons of the olive oil, lemon juice, minced garlic, rosemary, thyme, oregano, salt, and pepper.

3. Pat the chicken thighs completely dry with paper towels (this is key for crispy skin). Place them in a large bowl or on a plate. Pour the herb marinade over the chicken, rubbing it under the skin and over all sides. Set aside to marinate while you prep the vegetables (at least 10 minutes).

Step 2: Prep the Pan & Vegetables

1. On a large, rimmed baking sheet, combine the halved baby potatoes with 1 tablespoon of olive oil, garlic powder, onion powder, salt, and pepper. Toss to coat evenly.

2. Spread the potatoes in a single layer on one half of the baking sheet. Roast in the preheated oven for 15 minutes.

Step 3: Assemble the One-Pan Meal

1. After 15 minutes, carefully remove the hot pan from the oven. Push the partially roasted potatoes to the outer edges of the pan.

2. Place the marinated chicken thighs skin-side up in the center of the pan. Arrange the lemon slices around and under the chicken.

3. In the same bowl you used for the potatoes (no need to wash), toss the green beans with a tiny drizzle of olive oil and a pinch of salt and pepper. Scatter the green beans in the remaining spaces on the pan, surrounding the chicken.

Step 4: Roast to Perfection

1. Return the fully loaded sheet pan to the oven. Roast for 25-30 minutes, or until the chicken skin is deeply golden brown and crispy, the chicken juices run clear (internal temperature of 165°F/74°C), and the potatoes are tender when pierced with a fork.

2. Optional Broil: For extra crispiness on the chicken skin and green beans, switch the oven to broil for the final 2-3 minutes, watching closely to prevent burning.

Step 5: The Rest & Garnish

1. Remove the pan from the oven. Immediately transfer the chicken to a clean plate or cutting board and let it rest for 5 minutes. This allows the juices to redistribute, ensuring every bite is moist.

2. While the chicken rests, you can give the potatoes and green beans a gentle toss in the flavorful pan juices.

Step 6: Serve Family-Style

1. Place the rested chicken back on the pan with the vegetables, or arrange everything on a large serving platter.

2. Garnish generously with chopped fresh parsley. Serve immediately with lemon wedges on the side for squeezing over everything.

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Chef’s Notes & Tips for Success

• The Dry Chicken Secret: Patting the chicken skin thoroughly dry before marinating is the #1 rule for achieving crackling-crisp skin, not steamed skin.

• Pan Size Matters: Use a standard large half-sheet pan (approx 18″x13″). Do not crowd the pan, or the vegetables will steam instead of roast. Use two pans if necessary.

• Par-cook the Potatoes: Starting the potatoes first ensures they finish cooking at the same time as the chicken and green beans. Don’t skip this step!

• Vegetable Variations: Swap green beans for asparagus, broccoli florets, or bell pepper strips. Adjust adding time—asparagus would go on with the green beans; broccoli might need the full 25-30 minutes.

• Make it a Meal Prep: This recipe scales and stores beautifully. Cook as directed, let components cool, and divide into airtight containers for up to 4 days in the refrigerator. Reheat in the oven or air fryer to maintain texture.

• Flavor Boost: After removing the chicken, deglaze the hot pan with a splash of chicken broth or white wine, scraping up the browned bits. Drizzle this simple pan sauce over everything before serving.

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Nutrition Information (Per Serving, 1 chicken thigh + ¼ of potatoes & beans)

**Percent Daily Values are based on a 2000 calorie diet. These are estimates and will vary based on specific ingredients and brands used.*