DESCRIPTION
This one-pan garlic herb chicken is the perfect all-in-one weeknight meal. Juicy, well-seasoned chicken bakes alongside tender roasted potatoes and crisp green beans, all finished with a bright lemon-Dijon pan sauce that ties everything together beautifully.
INTRODUCTION
If you’re looking for a dinner that’s flavorful, comforting, and easy to clean up, this recipe is a true winner. Everything cooks together on one pan, allowing the ingredients to share flavors while saving you time and effort. It’s ideal for busy evenings without sacrificing taste.
PREP TIME, COOK TIME & SERVINGS
Prep Time: 15 minutes
Cook Time: 40–45 minutes
Serves: 4
INGREDIENTS
For the Chicken & Marinade
4 boneless, skinless chicken breasts
2 tablespoons olive oil
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon paprika
Salt and freshly ground black pepper, to taste
For the Roasted Vegetables
3 cups baby potatoes, quartered
2 cups fresh green beans, ends trimmed
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon smoked paprika
Salt and pepper, to taste
For the Sauce
¼ cup chicken broth
Juice of 1 lemon (about 2–3 tablespoons)
1 tablespoon Dijon mustard
INSTRUCTIONS
PREPARE THE OVEN AND PAN
Preheat your oven to 400°F (200°C). Lightly grease a large rimmed baking sheet or a 9×13-inch baking dish with olive oil or non-stick spray.
SEASON THE CHICKEN
Pat the chicken breasts dry and drizzle with olive oil, rubbing to coat evenly. In a small bowl, mix garlic powder, onion powder, oregano, paprika, salt, and pepper. Season both sides of the chicken well and set aside.
PREPARE THE VEGETABLES
On the prepared pan, combine the quartered baby potatoes and green beans. Drizzle with olive oil, add minced garlic, thyme, smoked paprika, salt, and pepper. Toss until evenly coated and spread into a single layer.
ASSEMBLE THE PAN
Push the vegetables slightly to the sides of the pan and place the seasoned chicken breasts in the center.
MAKE AND ADD THE SAUCE
In a small bowl, whisk together the chicken broth, lemon juice, and Dijon mustard until smooth. Pour the sauce evenly over the chicken and vegetables.
BAKE
Bake for 40–45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are fork-tender.
REST AND SERVE
Remove from the oven and let the chicken rest for 5 minutes. Serve the chicken with the roasted potatoes and green beans, spooning the flavorful pan juices over the top.
TIPS FOR BEST RESULTS
Cut potatoes evenly so they roast at the same rate
Do not overcrowd the pan to ensure proper roasting
Let the chicken rest before serving to keep it juicy
VARIATIONS
Swap green beans for carrots, zucchini, or bell peppers
Add red pepper flakes or cayenne for heat
Sprinkle Parmesan cheese over the dish during the last 10 minutes of baking
Use boneless chicken thighs for extra juiciness, checking for doneness earlier
STORAGE TIPS
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
SERVING SUGGESTIONS
Serve with crusty bread to soak up the sauce
Pair with a light side salad for a complete meal
Enjoy with rice or quinoa for extra heartiness
FAQs
Can I prep this ahead of time?
Yes, you can season the chicken and prep the vegetables up to 12 hours in advance and refrigerate.
Can I use frozen green beans?
Fresh is best, but frozen can be used—add them halfway through cooking to avoid overcooking.
How do I get the chicken more golden?
Broil for the last 2–3 minutes, watching closely to prevent burning.
CONCLUSION
This One-Pan Garlic Herb Chicken with Roasted Potatoes and Green Beans is a reliable, flavorful meal that proves simple cooking can still be impressive. It’s comforting, fresh, and perfect for both family dinners and meal prep.