One-Pan Herb Roasted Chicken with Baby Potatoes

introduction

This one-pan herb roasted chicken with baby potatoes and green beans is an easy, warm meal. It cooks on one tray and cleans up fast. You get golden chicken, soft potatoes, and crisp-tender green beans in one bake. Serve it with a simple side like balsamic roasted mushrooms for more veggies and flavor.

why make this recipe

Make this when you want a simple weeknight meal that feels homey. It uses few ingredients and one pan. You can rest while the oven does the work. The herbs give a nice taste without extra fuss. If you like quick dinners, try pairing it with an easy stew like chili with beans on a cold night.

how to make One-Pan Herb Roasted Chicken with Baby Potatoes & Green Beans

Follow the steps below. Work in order and use the oven time to check the vegetables. Keep the chicken in the center so it cooks evenly. For a small change, you can add the green beans earlier for more roast color.

Ingredients :

• 2 large boneless, skinless chicken breasts
• 500g baby potatoes, halved
• 200g green beans, trimmed
• 3 garlic cloves, minced
• 2 tbsp fresh parsley, finely chopped
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt & pepper, to taste
• 3 tbsp olive oil
• 1 tbsp unsalted butter (optional, for richness)
• Juice of 1/2 lemon (optional, for finishing)

Directions :

1. Preheat oven to 400°F (200°C) and lightly oil a large baking dish.
2. Toss halved baby potatoes with 2 tbsp olive oil, half the minced garlic, salt, pepper, thyme, and rosemary, spreading them in a single layer in the dish.
3. Rub chicken breasts with 1 tbsp olive oil, remaining garlic, parsley, salt, and pepper, and place in the center of the dish.
4. Roast for 25 minutes uncovered.
5. Add green beans and mix with the potatoes. Optionally, add butter.
6. Return to oven and roast for another 12-15 minutes until chicken is golden and cooked through.
7. Let chicken rest for 5 minutes, slice, and serve with potatoes and green beans, drizzling with lemon juice if desired.

how to serve One-Pan Herb Roasted Chicken with Baby Potatoes & Green Beans

Slice the chicken and place it on a plate with the potatoes and green beans. Spoon any pan juices over the top. Add a squeeze of lemon if you like. For a full meal, serve with a simple salad or toasted bread. You can also serve with extra warm vegetables or a small bowl of rice.

how to store One-Pan Herb Roasted Chicken with Baby Potatoes & Green Beans

Let the food cool to room temperature before storing. Put chicken and vegetables in an airtight container. Keep in the fridge for up to 3 days. Reheat in the oven or microwave until hot. For longer storage, freeze in a freezer-safe container for up to 2 months. Thaw in the fridge before reheating.

tips to make One-Pan Herb Roasted Chicken with Baby Potatoes & Green Beans

• Use even-sized potato halves so they cook the same.
• Pat chicken dry before oiling to get a light brown color.
• Spread items in one layer for better roasting.
• Check chicken with a meat thermometer: 165°F (74°C) is done.
• For more flavor, let chicken sit with the herbs for 15 minutes before roasting. See another simple meal idea here: easy chili with beans.

variation (if any)

• Use bone-in chicken thighs for more flavor; add a few extra minutes to cook.
• Swap rosemary or thyme for oregano or Italian seasoning.
• Add carrots or Brussels sprouts with the potatoes for more veggies.
• For a spicier version, add a pinch of red pepper flakes to the potatoes.

FAQs

Q: Can I use frozen green beans?
A: Yes. Thaw and pat dry first, then add them when you add the potatoes back so they do not get too soft.

Q: Can I use chicken thighs instead of breasts?
A: Yes. Bone-in thighs need a bit longer (about 5–10 minutes) to reach safe temperature.

Q: Do I need to peel the potatoes?
A: No. Baby potatoes have thin skin that crisps well and adds flavor.

Q: Can I make this dairy-free?
A: Yes. Skip the butter or use a dairy-free spread.

Q: Can I prep this ahead?
A: You can toss the potatoes with oil and herbs ahead, keep chilled, and add chicken right before roasting.

Conclusion

For another sheet-pan take on chicken, see this recipe for Herb-Roasted Sheet Pan Chicken with Potatoes and Green Beans.

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

An easy, warm one-pan meal featuring golden chicken, soft baby potatoes, and crisp-tender green beans, perfect for a weeknight dinner.

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 400

Ingredients Method Notes

Ingredients

  

Main ingredients

• 2 large large boneless, skinless chicken breasts
• 500 g baby potatoes, halved Use even-sized halves for even cooking.
• 200 g green beans, trimmed Frozen green beans can be used; thaw and pat dry before adding.
• 3 cloves garlic, minced
• 2 tbsp fresh parsley, finely chopped
• 1 tsp dried thyme Alternatives: oregano or Italian seasoning.
• 1 tsp dried rosemary Alternatives: oregano or Italian seasoning.
• Salt & pepper, to taste
• 3 tbsp olive oil
• 1 tbsp unsalted butter (optional, for richness) Can be skipped for dairy-free.
• 1/2 unit lemon, juice of Optional, for finishing.

Method

 

Preparation

1. Preheat oven to 400°F (200°C) and lightly oil a large baking dish.
2. Toss halved baby potatoes with 2 tbsp olive oil, half the minced garlic, salt, pepper, thyme, and rosemary, spreading them in a single layer in the dish.
3. Rub chicken breasts with 1 tbsp olive oil, remaining garlic, parsley, salt, and pepper, and place in the center of the dish.

Cooking

1. Roast for 25 minutes uncovered.
2. Add green beans and mix with the potatoes. Optionally, add butter.
3. Return to oven and roast for another 12-15 minutes until chicken is golden and cooked through.
4. Let chicken rest for 5 minutes, slice, and serve with potatoes and green beans, drizzling with lemon juice if desired.

Notes

For best flavor, let chicken sit with the herbs for 15 minutes before roasting. Pat chicken dry before oiling to achieve a light brown color. Always check chicken with a meat thermometer; 165°F (74°C) is safe.