Of course! This One-Pan Garlic Herb Chicken with Potatoes & Green Beans is a classic for a reason. It’s a complete, flavorful, and healthy meal with minimal cleanup. Here’s a reliable and delicious recipe.
One-Pan Garlic Herb Chicken with Potatoes & Green Beans
This recipe serves 4 people.
Ingredients:
For the Chicken and Marinade:
· 4 boneless, skinless chicken breasts (or thighs)
· ¼ cup olive oil
· 4 cloves garlic, minced
· 1 tablespoon fresh lemon juice
· 1 teaspoon Dijon mustard (optional, for flavor depth)
· 1 teaspoon dried oregano
· 1 teaspoon dried thyme
· ½ teaspoon paprika
· Salt and freshly ground black pepper to taste
For the Vegetables:
· 1 lb baby potatoes, halved (or Yukon Golds, quartered)
· 12 oz fresh green beans, trimmed
· 1 tablespoon olive oil
· Salt and pepper to taste
For Garnish:
· Fresh chopped parsley
· Lemon wedges
Instructions:
- Marinate the Chicken:
· In a large bowl, whisk together the ¼ cup olive oil, minced garlic, lemon juice, Dijon mustard, oregano, thyme, paprika, salt, and pepper.
· Add the chicken breasts to the bowl and toss to coat thoroughly. Let it marinate for at least 15-20 minutes at room temperature (or up to 4 hours covered in the fridge). If refrigerated, let it sit at room temp for 15 minutes before cooking.
- Preheat and Prepare the Pan:
· Preheat your oven to 400°F (200°C).
· Line a large, rimmed baking sheet with parchment paper or foil for easy cleanup.
- Arrange on the Pan:
· Place the halved baby potatoes in a large bowl. Toss them with 1 tablespoon of olive oil, salt, and pepper.
· Spread the potatoes in a single layer on one half of the prepared baking sheet.
· Roast the potatoes for 15 minutes alone. This gives them a head start since they take longer to cook than the green beans.
- Add Chicken and Green Beans:
· After 15 minutes, remove the pan from the oven.
· Push the potatoes to the center of the pan. Arrange the marinated chicken breasts on one side of the pan.
· In the same bowl used for the potatoes, toss the green beans with a tiny bit more oil, salt, and pepper. Arrange them on the empty side of the pan.
- Bake:
· Drizzle any remaining marinade from the chicken bowl over the chicken and potatoes.
· Return the pan to the oven and bake for 18-25 minutes, or until the chicken is cooked through (internal temperature of 165°F / 74°C) and the potatoes are tender and golden brown. The green beans should be tender-crisp.
- Broil (Optional):
· For extra color and crispness on the chicken and potatoes, switch the oven to broil for the final 1-2 minutes. Watch closely to prevent burning!
- Serve:
· Remove from the oven. Spoon any pan juices over the chicken.
· Garnish with fresh chopped parsley and serve immediately with lemon wedges on the side for squeezing over everything.
Pro Tips for Success:
· Even Cooking: For even cooking, try to cut the potatoes and chicken to similar sizes. If your chicken breasts are very thick, you can pound them to an even ½-inch thickness.
· Don’t Crowd the Pan: Spread everything in a single layer. If the pan is too crowded, the vegetables will steam instead of roast. Use two pans if necessary.
· The Head Start for Potatoes: Par-baking the potatoes is the key to having everything finish at the same time. Don’t skip this step!
· Fresh vs. Dried Herbs: If you have them, use 1 tablespoon each of fresh chopped oregano and thyme for even brighter flavor.
· Vegetable Variations: Feel free to swap the green beans for other quick-cooking veggies like asparagus, broccoli florets, or bell peppers.
· Skin-On Chicken: For more flavor, use bone-in, skin-on chicken thighs or breasts. You may need to add a few extra minutes to the cooking time. Place them skin-side up for crispy skin.
· Check for Doneness: The safest way to check chicken is with a meat thermometer. The potatoes should be easily pierced with a fork.
This meal is healthy, satisfying, and perfect for a busy weeknight. Enjoy your delicious dinner with barely any cleanup!