Here’s a complete, flavorful Garlic Herb Chicken with Potatoes and Green Beans 🍗🥔🥬 — an all-in-one meal that’s simple, healthy, and delicious.
Garlic Herb Chicken with Potatoes and Green Beans
Servings: 2–3
Time: ~35–40 minutes
Ingredients
- 2–3 chicken thighs or breasts (bone-in or boneless)
- 2 cups baby potatoes, halved or quartered
- 2 cups green beans, trimmed
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 1 tsp dried thyme (or 1 tbsp fresh)
- 1 tsp dried rosemary (or 1 tbsp fresh)
- ½ tsp paprika
- Salt & pepper, to taste
- Optional: lemon slices for garnish
Instructions
- Preheat oven
- Preheat to 400°F (200°C).
- Season chicken
- In a bowl, mix chicken with 1½ tbsp olive oil, garlic, thyme, rosemary, paprika, salt, and pepper.
- Prep vegetables
- Toss potatoes with remaining olive oil, a pinch of salt and pepper.
- Green beans can be tossed lightly in olive oil and set aside.
- Roast chicken & potatoes
- Place chicken and potatoes on a baking sheet or in a roasting pan.
- Roast 25–30 minutes, flipping potatoes halfway, until chicken reaches 165°F (74°C) and potatoes are tender.
- Add green beans
- Add green beans to the pan during the last 8–10 minutes of cooking so they stay crisp-tender.
- Serve
- Plate chicken with potatoes and green beans. Optionally garnish with lemon slices or fresh herbs.
Tips & Variations
- One-pan shortcut: Roast everything together on a sheet pan for easy cleanup.
- Extra flavor: Add a splash of balsamic vinegar or drizzle honey over vegetables before roasting.
- Crispy chicken skin: Pat chicken dry before seasoning and roasting.
- Garlic butter finish: Melt 1–2 tbsp butter and drizzle over chicken before serving.
I can also give you an air fryer version where the chicken, potatoes, and green beans cook faster and stay extra crispy.
Do you want me to give that version?
