Why You’ll Love This Recipe
- Easy & Convenient – Everything cooks in one pan, making cleanup a breeze.
- Healthy & Balanced – A nutritious combination of protein, vegetables, and healthy fats.
- Packed with Flavor – Garlic, herbs, and a touch of lemon bring out the best in every ingredient.
- Perfect for Meal Prep – Stores well and can be easily reheated for lunch or dinner.
- Customizable – Swap in your favorite vegetables or adjust the seasoning to suit your taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts
- Baby potatoes, halved
- Green beans, trimmed
- Olive oil
- Garlic, minced
- Dried thyme
- Dried parsley
- Paprika
- Black pepper
- Salt
- Lemon juice
Directions
- Preheat your oven to 400°F (200°C).
- In a small bowl, mix olive oil, garlic, thyme, parsley, paprika, salt, and black pepper.
- Rub the chicken breasts with half of the herb mixture and set aside.
- Toss the baby potatoes with the remaining herb mixture and spread them on a baking pan. Bake for 15 minutes.
- Remove the pan, add the marinated chicken breasts, and bake for another 15 minutes.
- Add green beans to the pan, drizzle with lemon juice, and bake for an additional 10 minutes or until the chicken is fully cooked (internal temp: 165°F/74°C).
- Let rest for 5 minutes, then slice the chicken and serve with the potatoes and green beans.
Servings and Timing
- Servings: 2
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Calories: 350 per serving
Variations
- Swap the Veggies – Try using asparagus, bell peppers, or broccoli instead of green beans.
- Add Cheese – Sprinkle some Parmesan or feta over the dish before serving for extra flavor.
- Spicy Kick – Add a pinch of red pepper flakes or cayenne for some heat.
- Different Proteins – Substitute chicken with salmon, shrimp, or even tofu for a different twist.
- Fresh Herbs – Use fresh parsley, rosemary, or basil for a brighter, more aromatic dish.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Freezing: Freeze portions in freezer-safe containers for up to 2 months.
- Reheating: Warm in a preheated oven at 350°F (175°C) for 10–15 minutes or microwave in 30-second intervals until heated through.
FAQs
How do I know when the chicken is fully cooked?
Use a meat thermometer to check that the internal temperature reaches 165°F (74°C).
Can I use bone-in chicken instead?
Yes, but the cooking time will be longer. Bone-in chicken may need an extra 10–15 minutes.
What can I serve with this dish?
It’s a complete meal on its own, but you can pair it with a side salad or garlic bread.
Can I make this in an air fryer?
Yes! Cook the potatoes at 375°F (190°C) for 10 minutes, then add the chicken and cook for another 12–15 minutes, adding green beans in the last 5 minutes.
Can I prep this meal ahead of time?
Yes! Marinate the chicken and chop the veggies in advance to save time.
What if I don’t have dried herbs?
You can use fresh herbs, but triple the amount since fresh herbs have a milder flavor.
Can I use frozen green beans?
Yes, but add them in the last 5 minutes of baking to prevent them from becoming too soft.
Is this recipe gluten-free?
Yes, all the ingredients are naturally gluten-free.
Can I cook this on the stovetop?
Yes! Sauté the chicken and potatoes in a pan over medium heat, covered, for about 20 minutes, adding the green beans in the last 5 minutes.
How do I make this dish more filling?
Add quinoa, rice, or a hearty grain on the side for extra sustenance.
Conclusion
Garlic Herb Chicken with Potatoes & Green Beans is an easy, flavorful, and well-balanced meal perfect for any night of the week. With minimal effort and maximum taste, this dish is sure to become a staple in your meal rotation. Try it out and enjoy a delicious homemade dinner with minimal cleanup!
Garlic Herb Chicken with Potatoes & Green Beans
- Total Time: 55 minutes
- Yield: 2 servings
- Diet: Gluten Free
Description
Garlic Herb Chicken with Potatoes & Green Beans is a delicious one-pan meal perfect for busy weeknights. Juicy, seasoned chicken is roasted alongside baby potatoes and crisp green beans, infused with garlic, herbs, and a touch of lemon for a flavorful, well-balanced dish. This easy sheet pan dinner is healthy, customizable, and great for meal prep.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 lb baby potatoes, halved
- 1 cup green beans, trimmed
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1/2 tsp paprika
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1 tbsp lemon juice
Instructions
- Preheat oven to 400°F (200°C).
- In a small bowl, mix olive oil, garlic, thyme, parsley, paprika, salt, and black pepper.
- Rub the chicken breasts with half of the herb mixture and set aside.
- Toss the baby potatoes with the remaining herb mixture and spread them on a baking pan. Bake for 15 minutes.
- Remove the pan, add the marinated chicken breasts, and bake for another 15 minutes.
- Add green beans, drizzle with lemon juice, and bake for an additional 10 minutes, or until the chicken reaches 165°F (74°C).
- Let rest for 5 minutes, then slice and serve.
Notes
- Swap green beans with asparagus, bell peppers, or broccoli.
- Add Parmesan or feta for extra flavor.
- Spice it up with red pepper flakes or cayenne.
- Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.
- Reheat in an oven at 350°F (175°C) for 10–15 minutes or microwave in 30-second intervals.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner, Main Course
- Method: Baking, Roasting
- Cuisine: American
