This One Pan Chicken, Green Beans & Potatoes is the ultimate no-fuss dinner—everything roasts together on a single tray, soaking up garlic, herbs, and savory juices. It’s hearty, flavorful, and perfect for busy nights when you want something homemade without the mess.
Ingredients
- 4 chicken thighs or breasts
- 3 cups baby potatoes (halved)
- 2 cups fresh green beans (trimmed)
- 3 tbsp olive oil
- 4 cloves garlic (minced)
- 1 tsp paprika
- 1 tsp Italian seasoning
- Salt & black pepper (to taste)
Instructions
- Preheat oven
Set to 200°C (400°F). - Prepare the vegetables
Place potatoes and green beans on a large baking sheet. - Season everything
Drizzle olive oil over the pan. Add garlic, paprika, Italian seasoning, salt, and pepper. Toss to coat evenly. - Add the chicken
Place chicken on top or between the vegetables. Rub a little seasoning onto the chicken as well. - Bake
Roast for 35–45 minutes, until chicken is cooked through and potatoes are tender. - Optional finish
Broil for 2–3 minutes at the end for extra crispiness.
Why You’ll Love It
- One pan = easy cleanup
- Balanced meal (protein + veggies + carbs)
- Packed with garlic and herb flavor
- Great for meal prep
Tips
- Cut potatoes small so they cook evenly with the chicken.
- Use chicken thighs for extra juiciness.
- Add a squeeze of lemon juice before serving for brightness.
Storage
- Fridge: Up to 3–4 days
- Reheat: Oven or skillet for best texture
Quick FAQ
Can I use frozen green beans?
Yes, but thaw and pat dry to avoid excess moisture.
Can I swap the vegetables?
Absolutely—carrots, broccoli, or zucchini work great.
Do I need to marinate the chicken?
Not necessary, but you can for extra flavor.
Final Thought
This is one of those reliable, go-to dinners—simple ingredients, big flavor, and minimal effort. Perfect for weeknights or when you just want something comforting and easy.
