Absolutely! This one-pan garlic herb chicken is the definition of a perfect weeknight meal: minimal cleanup, maximum flavor. Everything cooks together on a single sheet pan, allowing the chicken juices to flavor the potatoes and green beans.
Here’s a reliable and delicious recipe for you.
One-Pan Garlic Herb Chicken with Potatoes & Green Beans
This method ensures the chicken is juicy, the potatoes are tender and crispy, and the green beans are perfectly cooked without being mushy.
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Ingredients:
For the Chicken & Marinade:
· 4 bone-in, skin-on chicken thighs (or drumsticks, or a mix, about 1.5 lbs total)
· 2 tablespoons olive oil
· 1 tablespoon fresh lemon juice
· 1 teaspoon Dijon mustard
· 4 cloves garlic, minced
· 1 tablespoon fresh rosemary, chopped (or 1 tsp dried)
· 1 tablespoon fresh thyme leaves (or 1 tsp dried)
· 1 teaspoon paprika
· Salt and freshly ground black pepper
For the Vegetables:
· 1 lb baby potatoes (like Yukon Gold or red potatoes), halved
· 8 oz fresh green beans, stems trimmed
· 1 tablespoon olive oil
· Salt and pepper
· Optional: 1 lemon, thinly sliced, for garnish
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Instructions:
1. Marinate the Chicken:
· In a large bowl, whisk together the 2 tbsp olive oil, lemon juice, Dijon mustard, minced garlic, rosemary, thyme, paprika, 1 tsp salt, and ½ tsp black pepper.
· Pat the chicken thighs completely dry with paper towels (this is crucial for crispy skin!). Add the chicken to the bowl and toss to coat thoroughly. Let it marinate for at least 30 minutes at room temperature, or up to 4 hours covered in the refrigerator. If refrigerated, bring it to room temp for 20-30 minutes before cooking.
2. Prepare the Vegetables:
· Preheat your oven to 425°F (220°C).
· On a large, rimmed baking sheet, toss the halved baby potatoes with 1 tablespoon of olive oil, ½ teaspoon of salt, and a few grinds of pepper.
· Spread the potatoes in a single layer on one side of the pan.
3. Partial Roast:
· Place the pan with just the potatoes in the preheated oven and roast for 15 minutes. This gives the potatoes a head start since they take the longest to cook.
4. Assemble the Pan:
· Remove the pan from the oven. Push the potatoes to one half of the pan.
· Place the marinated chicken thighs, skin-side up, on the empty side of the hot pan.
· In the now-empty bowl (from the marinade), toss the green beans with any remaining marinade and a tiny pinch of salt.
· Scatter the green beans around and underneath the chicken in any empty spaces.
5. Final Roast:
· Return the entire pan to the oven and roast for 25-35 minutes, or until the chicken is cooked through (internal temperature of 165°F / 74°C) and the skin is golden brown and crispy. The potatoes should be tender, and the green beans should be slightly caramelized.
6. Optional Broil:
· For extra crispy chicken skin, switch the oven to a high broil for the final 2-3 minutes. Watch it closely to prevent burning!
7. Serve:
· Remove from the oven. Optional: squeeze a little fresh lemon juice over everything and garnish with lemon slices and extra fresh herbs.
· Serve immediately directly from the pan for a beautiful, easy presentation.
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Recipe Success Tips:
· Dry Chicken Skin: This is the #1 rule for crispy skin. Don’t skip patting it dry.
· The Hot Pan: Preheating the pan with the potatoes gives them a fantastic head start and helps them get crispy. It also helps render the chicken fat immediately for juicier meat.
· Don’t Crowd the Pan: Spread everything in a single layer. If your baking sheet is small, use two! Overcrowding will steam the food instead of roasting it.
· Bone-In, Skin-On Chicken: This cut is highly recommended for this recipe as it stays incredibly juicy during the longer cooking time and provides flavor to the whole dish. The skin becomes deliciously crispy.
· Even Cooking: Cutting the potatoes to a uniform size (halving the baby potatoes) ensures they cook at the same rate.
Variations:
· Spicy: Add ½ teaspoon of red pepper flakes to the marinade.
· Citrus: Use orange juice instead of lemon and add some orange slices to the pan.
· Vegetable Swap: Instead of green beans, try broccoli florets, asparagus (add it for the last 15 minutes only), or carrot chunks (add them with the potatoes).
· Creamy Sauce: For a quick sauce, whisk together ½ cup Greek yogurt or sour cream with 1 clove of minced garlic, a squeeze of lemon, and a pinch of salt. Dollop over the finished dish.
Enjoy your effortless and delicious dinner