Garlic Herb Chicken with Potatoes & Green Beans

This Garlic Herb Chicken with Potatoes & Green Beans is an easy oven-baked dinner made with juicy seasoned chicken, tender baby potatoes, and fresh green beans. Everything cooks together in one dish with garlic, herbs, and olive oil for a simple, flavorful family meal.

Ingredients

• 3 boneless, skinless chicken breasts
• 1 lb baby potatoes, halved
• 2 cups fresh green beans, trimmed
• 3 tablespoons olive oil
• 3 garlic cloves, minced
• 1 teaspoon paprika
• 1 teaspoon dried Italian seasoning
• ½ teaspoon dried thyme
• ½ teaspoon dried rosemary
• ½ teaspoon onion powder
• ½ teaspoon salt, or to taste
• ¼ teaspoon black pepper
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped fresh parsley, for garnish

Method

1. Preheat the oven to 400°F (200°C). Lightly grease a large baking dish with olive oil.
2. Wash the baby potatoes and cut them in half. Trim the ends from the green beans and set the vegetables aside.
3. In a small bowl, combine the olive oil, minced garlic, paprika, Italian seasoning, thyme, rosemary, onion powder, salt, black pepper, and lemon juice.
4. Place the chicken breasts in the baking dish and brush them generously with the garlic herb mixture.
5. Arrange the potatoes around the chicken. Toss them with some of the remaining garlic herb mixture until evenly coated.
6. Bake for about 20 minutes, then carefully remove the dish from the oven and add the green beans around the chicken and potatoes.
7. Return the dish to the oven and continue baking for another 20–25 minutes, or until the potatoes are tender and the chicken is completely cooked through. The thickest part of the chicken should reach 165°F (74°C).
8. For extra color, broil the dish for 2–3 minutes at the end of cooking, watching carefully to prevent burning.
9. Allow the chicken to rest for about 5 minutes before slicing. Sprinkle with fresh parsley and spoon some of the flavorful pan juices over the chicken and vegetables before serving.

Helpful Tips

Try to cut the potatoes into similar-sized pieces so they cook evenly. If your potatoes are particularly large, quarter them instead of simply cutting them in half.

Adding the green beans later in the cooking process helps them remain tender while still keeping a little texture. If you prefer very soft green beans, they can be added at the beginning with the potatoes.

Serving Suggestions

This recipe is already a complete meal with protein, potatoes, and vegetables. It can also be served with a simple garden salad, crusty bread, or a light garlic sauce. A squeeze of fresh lemon over the chicken just before serving adds a bright finishing touch.

Storage and Reheating

Store leftover chicken, potatoes, and green beans in an airtight container in the refrigerator for up to 3–4 days. Reheat portions in the oven or microwave until thoroughly heated. Adding a small spoonful of the reserved pan juices helps keep the chicken moist.

Frequently Asked Questions

Can I use chicken thighs?

Yes. Boneless or bone-in chicken thighs work well in this recipe. The cooking time may need to be adjusted depending on their size and whether they contain bones.

Can I use other potatoes?

Yes. Yukon Gold or red potatoes are excellent alternatives. Cut larger potatoes into small, evenly sized pieces before baking.

Can I prepare it ahead of time?

You can prepare the garlic herb mixture and season the chicken several hours ahead. Keep everything refrigerated, then assemble and bake when you are ready to eat.