One-Pan Garlic Herb Chicken Dinner
A wholesome and incredibly convenient dish featuring tender chicken, roasted potatoes, and crisp green beans, all seasoned with aromatic garlic and herbs, cooked to perfection on a single sheet pan. Ideal for a flavorful weeknight meal with minimal cleanup.
Ingredients
- 4 boneless skinless chicken thighs or breasts (about 1.5-2 lbs)
- 1.5 lb baby potatoes quartered or halved
- 1 lb fresh green beans trimmed
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried Italian herbs
- 0.5 tsp paprika
- 0.5 tsp salt or to taste
- 0.25 tsp black pepper or to taste
- 0.5 lemon cut into wedges for serving (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- In a large bowl, toss the quartered potatoes with 1 tablespoon of olive oil, garlic powder, Italian herbs, paprika, salt, and pepper. Spread them in a single layer on one half of the prepared baking sheet.
- Roast the potatoes for 15 minutes.
- While potatoes roast, pat the chicken dry. In the same bowl (no need to clean!), toss the chicken with the remaining 1 tablespoon of olive oil, a pinch more salt, pepper, and any extra herb seasoning if desired.
- After 15 minutes, remove the baking sheet from the oven. Add the trimmed green beans to the other half of the baking sheet, tossing them lightly with any leftover oil/seasoning from the potatoes or a tiny drizzle of fresh oil.
- Place the chicken pieces among the potatoes and green beans on the baking sheet. Ensure everything is in a single layer for even cooking.
- Return to the oven and roast for another 20-25 minutes, or until the chicken is cooked through (internal temperature 165°F / 74°C), and the vegetables are tender and slightly caramelized.
- Serve immediately, optionally with lemon wedges for a fresh squeeze.
Notes
For crispier chicken skin, ensure chicken is patted very dry before seasoning. Don't overcrowd the baking sheet; use two if necessary for even cooking and browning. Feel free to add other quick-cooking vegetables like bell peppers or cherry tomatoes during the last 15-20 minutes of cooking. A squeeze of fresh lemon juice before serving brightens all the flavors.