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

Ingredients

• 4 chicken thighs or breasts (boneless or bone-in)

• 1½ lb baby potatoes, halved

• 12 oz fresh green beans, trimmed

• 4 cloves garlic, minced

• 3 tbsp olive oil

• 1 tsp dried rosemary

• 1 tsp dried thyme

• 1 tsp dried oregano

• ½ tsp paprika

• Salt and black pepper, to taste

• Optional: 1 tbsp lemon juice or lemon wedges for serving

Instructions

1. Preheat oven to 400°F (205°C). Line a large sheet pan with foil or parchment.

2. Season potatoes:
   Toss potatoes with 1½ tbsp olive oil, half the garlic, salt, pepper, and half the herbs. Spread evenly on the pan.

3. Roast potatoes for 15 minutes (they need a head start).

4. Season chicken:
   Rub chicken with remaining olive oil, garlic, herbs, paprika, salt, and pepper.

5. Add chicken & green beans:
   Push potatoes to one side, add chicken to the pan. Toss green beans with a little oil, salt, and pepper and add them.

6. Roast for 25–30 minutes, or until chicken reaches 165°F (74°C) and potatoes are tender.

7. Optional: Broil for 2–3 minutes for crispier chicken.

8. Finish with lemon juice or wedges before serving.

Tips & Variations

• Use chicken thighs for juicier results.

• Add cherry tomatoes or carrots for extra color.

• Swap herbs for Italian seasoning if needed.

• For extra flavor, sprinkle with grated Parmesan after baking.

If you want a slow-cooker, air-fryer, or spicy version, I can share that too!