Description
A comforting one-pan dinner featuring juicy garlic herb chicken, crispy golden potatoes, and fresh green beans – all roasted together for maximum flavor and minimal cleanup.
Ingredients
Scale
- 4–6 chicken thighs, bone-in, skin-on
- 1 pound baby potatoes, halved
- 12 ounces green beans, trimmed
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, leaves stripped
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 425°F (220°C).
- In a bowl, toss potatoes with 1 tablespoon olive oil, half the garlic, rosemary, thyme, salt, and pepper.
- Arrange potatoes on a large oven-safe skillet or sheet pan. Nestle chicken thighs among them.
- Drizzle remaining olive oil over chicken, rub with remaining garlic and herbs, season with salt and pepper.
- Roast for 25 minutes, then add green beans tossed in lemon juice and a touch of olive oil. Continue roasting for 15 minutes or until chicken reaches 165°F (74°C) and potatoes are golden.
- Let chicken rest for 5 minutes before serving.
- Serve hot with potatoes and green beans, drizzling with pan juices.
Notes
- Pat potatoes dry before roasting for maximum crispiness.
- Bone-in, skin-on chicken adds extra flavor and juiciness.
- Don’t overcrowd the pan to ensure proper browning.
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 3g
- Sodium: 650mg
- Fat: 23g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 120mg
Keywords: one-pan chicken, garlic herb chicken, crispy potatoes, roasted green beans, weeknight dinner, easy chicken recipe