herb-roasted chicken with baby potatoes and green beans

Herb-Roasted Chicken with Baby Potatoes and Green Beans

Herb-roasted chicken with baby potatoes and green beans is a comforting, all-in-one oven meal that’s perfect for busy weeknights or relaxed weekend dinners. Juicy chicken is seasoned with fragrant herbs, roasted alongside tender baby potatoes, and finished with crisp-tender green beans. Everything cooks together on one pan, making cleanup easy and flavor abundant.

Why You’ll Love This Recipe

One-pan meal with minimal cleanup
Juicy, flavorful chicken every time
Simple, fresh ingredients
Perfect for meal prep or family dinners
Naturally gluten-free

Ingredients

4 bone-in, skin-on chicken thighs or breasts
1½ pounds (680 g) baby potatoes, halved
12 oz (340 g) fresh green beans, trimmed
3 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried oregano
½ teaspoon paprika
Salt and black pepper, to taste
1 lemon, sliced (optional)
Fresh herbs for garnish (optional)

Instructions

1. Preheat the Oven

Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.

2. Season the Chicken

Pat the chicken dry with paper towels. In a small bowl, mix 2 tablespoons olive oil, garlic, rosemary, thyme, oregano, paprika, salt, and pepper.

Rub the seasoning mixture generously over the chicken, including under the skin if possible.

3. Prepare the Potatoes

Place baby potatoes in a bowl and toss with 1 tablespoon olive oil, salt, and pepper. Spread them on the baking sheet, cut-side down, leaving space for the chicken.

Nestle the seasoned chicken among the potatoes. Add lemon slices if using.

4. Roast

Roast for 30 minutes.

5. Add Green Beans

Remove the pan from the oven and add green beans. Toss them lightly with pan juices and a pinch of salt.

Return to the oven and roast for an additional 15–20 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and potatoes are tender.

6. Rest and Serve

Let the chicken rest for 5 minutes before serving. Garnish with fresh herbs if desired.

Tips for Perfect Herb-Roasted Chicken

Pat chicken dry for crispy skin
Use bone-in, skin-on chicken for best flavor and juiciness
Cut potatoes evenly for consistent roasting
Don’t overcrowd the pan—use two pans if needed

Flavor Variations

Garlic Butter Version: Add small pats of butter over chicken before roasting
Lemon Herb: Add extra lemon juice and zest at the end
Spicy: Add red pepper flakes or cayenne
Italian Style: Sprinkle with Parmesan cheese before serving

Serving Suggestions

Serve as-is for a complete meal
Pair with a simple green salad
Add crusty bread to soak up the juices

Storage & Reheating

Store leftovers in an airtight container for 3–4 days
Reheat in the oven at 350°F (175°C) for best texture

Final Thoughts

Herb-roasted chicken with baby potatoes and green beans is a classic, dependable dinner that delivers big flavor with minimal effort. The herbs, garlic, and lemon create a beautifully balanced dish that’s hearty, healthy, and perfect for any night of the week.