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–+ servings

Easy Herb-Roasted Chicken with Potatoes & Green Beans

Rose
Tender, juicy chicken paired with crispy garlic potatoes and perfectly roasted green beans, all flavored with fresh herbs and a touch of lemon zest. This one-pan meal is quick, easy, and loved by the whole family.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Dinner, Main Course
Cuisine American
Servings 4 servings
Calories 380 kcal

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

For best results, cut potatoes uniformly and use a meat thermometer to ensure chicken reaches 165°F (74°C). Customize with different herbs or veggies, or add Parmesan or a honey glaze for extra flavor. Can be prepped ahead for convenience.

Nutrition

Calories: 380kcalCarbohydrates: 32gProtein: 28gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 105mgSodium: 450mgPotassium: 900mgFiber: 4gSugar: 3gVitamin A: 700IUVitamin C: 25mgCalcium: 50mgIron: 2.5mg
Keyword chicken and potatoes, herb roasted chicken, sheet pan dinner, weeknight chicken
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