If you’re looking for a simple, delicious weeknight dinner, this Easy Herb‑Roasted Chicken with Potatoes & Green Beans is your answer. Tender, juicy chicken meets crispy garlic potatoes and perfectly roasted green beans—all flavored with fresh herbs and a touch of lemon zest. This one-pan meal is easy to prep, quick to roast, and loved by the whole family.
Why You’ll Love This Easy Herb‑Roasted Chicken
- Minimal prep, maximum flavor: Everything cooks on a single sheet pan. No extra pots or pans, making cleanup a breeze.
- Juicy, tender chicken: Roasting at high heat locks in moisture while creating golden, flavorful skin.
- Veggies cooked to perfection: Potatoes caramelize beautifully, and green beans stay crisp-tender.
- Customizable and versatile: Swap herbs, vegetables, or chicken cuts to match your taste.
- Family-friendly & healthy: Balanced protein, fiber, and vitamins in one wholesome dish.
Ingredients for Easy Herb‑Roasted Chicken
For the Chicken and Potatoes:
- 4 bone-in, skin-on chicken thighs (or 4 chicken breasts for leaner option)
- 1 lb (450 g) Yukon gold potatoes, cut into 1-inch cubes
- 2 tbsp extra-virgin olive oil
- 2 tsp fresh rosemary, finely chopped (or 1 tsp dried)
- 1 tsp garlic powder
- Zest of 1 lemon
- Salt and pepper, to taste
For the Green Beans:
- 8 oz (225 g) fresh green beans, trimmed
- 1 tsp olive oil
- Pinch of salt
- Optional garnish: chopped parsley or lemon wedges
Ingredient Notes & Substitutions
- Chicken: Boneless, skinless breasts or thighs work; adjust cooking time accordingly.
- Potatoes: Yukon gold gives creamy interior; red potatoes or fingerlings also work.
- Green beans: Asparagus, broccoli, or carrots can replace green beans.
- Herbs: Swap rosemary for thyme, oregano, or Italian herb blend for a different flavor.
- Garlic flavor: Fresh minced garlic can replace garlic powder if desired.
Step-by-Step Instructions
Step 1 – Preheat and Prep
Preheat your oven to 400°F (204°C). Line a large sheet pan with parchment paper or lightly grease it. Wash and cut the potatoes into uniform cubes for even roasting. Trim the green beans and set aside.
Step 2 – Make Herb Oil
In a small bowl, whisk together olive oil, chopped rosemary, garlic powder, lemon zest, salt, and pepper. Reserve a small portion for tossing the green beans later.
Step 3 – Arrange Chicken and Potatoes
Place the chicken on the sheet pan and surround it with the potato cubes. Brush or drizzle the herb oil evenly over the chicken and potatoes. Make sure everything has a light coating for even browning.
Step 4 – Roast Chicken and Potatoes
Roast in the preheated oven for 25–30 minutes. The chicken should start to turn golden, and potatoes will begin to caramelize.
Step 5 – Add Green Beans
Toss the green beans with the reserved herb oil and a pinch of salt. Add them to the pan and continue roasting for another 20–25 minutes, until chicken reaches an internal temperature of 165°F (74°C) and potatoes are tender. Green beans should be crisp-tender and slightly browned.
Step 6 – Garnish and Serve
Remove from oven and let the chicken rest for 5 minutes. Sprinkle with chopped parsley or an extra squeeze of lemon if desired. Serve hot for a complete one-pan meal.
Pro Tips for Success
- Uniform cuts: Cut potatoes to the same size for even cooking.
- High heat roasting: Keeps chicken skin crispy and caramelizes vegetables.
- Use a thermometer: Ensures chicken is cooked safely without drying.
- Avoid overcrowding the pan: Gives veggies and chicken space to roast, not steam.
- Rest before serving: Helps juices redistribute in the chicken for tender bites.
- Make ahead: Chop vegetables and mix herb oil in advance to save time.
Flavor Variations
- Lemon Herb Twist: Add lemon slices on top of chicken before roasting for extra brightness.
- Garlic Parmesan: Sprinkle grated Parmesan over potatoes and green beans during the last 10 minutes of roasting.
- Spicy Kick: Add ½ tsp crushed red pepper flakes to the herb oil.
- Mediterranean: Include cherry tomatoes and olives for a colorful, tangy finish.
- Honey-Rosemary Glaze: Drizzle honey over the chicken 5 minutes before removing from oven for a sweet-savory touch.
Serving Suggestions
- Serve alongside a green salad for a lighter option.
- Pair with crusty bread to soak up pan juices.
- Great for meal prep—simply divide into containers for reheating throughout the week.
- Can be served with rice or quinoa if extra starch is desired.
Storage and Freezing Instructions
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze cooked chicken and potatoes for up to 3 months; green beans are best added fresh when reheating.
- Reheating: Reheat in a 375°F (190°C) oven for 10–15 minutes to maintain crispness, or microwave for 2–3 minutes.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 380 kcal |
| Protein | 28 g |
| Carbohydrates | 32 g |
| Fat | 15 g |
| Fiber | 4 g |
| Sodium | 450 mg |
FAQ About Easy Herb‑Roasted Chicken
How long should I roast chicken breasts versus thighs?
Chicken breasts cook faster—usually 25–30 minutes at 400°F (204°C). Thighs take 35–40 minutes. Always check the internal temperature: 165°F (74°C) is safe.
Can I make this recipe gluten-free?
Yes! All ingredients are naturally gluten-free. Just ensure seasoning blends don’t contain hidden gluten.
Can I use frozen green beans?
Yes, but thaw and pat dry first to avoid steaming instead of roasting. Add them later in the cooking process as usual.
How do I make the chicken extra juicy?
Use skin-on chicken, roast at high heat, and allow resting after cooking. Brushing with herb oil also keeps it moist.
Can I prep this meal ahead of time?
Yes! Chop veggies and mix herb oil the night before. Assemble on the sheet pan just before roasting.
Easy Herb-Roasted Chicken with Potatoes & Green Beans
Equipment
- large sheet pan
- parchment paper (optional)
- small mixing bowl
- whisk or spoon
- oven
- knife and cutting board
- meat thermometer
Ingredients
- 4 bone-in, skin-on chicken thighs (or breasts for leaner option)
- 1 lb Yukon gold potatoes, cut into 1-inch cubes
- 2 tbsp extra-virgin olive oil
- 2 tsp fresh rosemary, finely chopped (or 1 tsp dried)
- 1 tsp garlic powder
- 1 tsp lemon zest
- to taste salt and pepper
- 8 oz fresh green beans, trimmed
- 1 tsp olive oil
- pinch salt
- optional chopped parsley or lemon wedges for garnish
Instructions
- Preheat your oven to 400°F (204°C). Line a large sheet pan with parchment paper or lightly grease it. Wash and cut the potatoes into uniform cubes for even roasting. Trim the green beans and set aside.
- In a small bowl, whisk together olive oil, chopped rosemary, garlic powder, lemon zest, salt, and pepper. Reserve a small portion for tossing the green beans later.
- Place the chicken on the sheet pan and surround it with the potato cubes. Brush or drizzle the herb oil evenly over the chicken and potatoes.
- Roast in the preheated oven for 25–30 minutes. The chicken should start to turn golden, and potatoes will begin to caramelize.
- Toss the green beans with the reserved herb oil and a pinch of salt. Add them to the pan and continue roasting for another 20–25 minutes, until chicken reaches an internal temperature of 165°F (74°C) and potatoes are tender.
- Remove from oven and let the chicken rest for 5 minutes. Sprinkle with chopped parsley or lemon wedges if desired. Serve hot for a complete one-pan meal.
Notes
Nutrition
Final Thoughts
This Easy Herb‑Roasted Chicken with Potatoes & Green Beans is the perfect weeknight dinner: wholesome, flavorful, and easy to make. With a one-pan method, fresh herbs, and golden roasted vegetables, it’s a family-friendly meal that’s both comforting and nutritious. Keep this recipe in your regular rotation for a hassle-free dinner that everyone will love.