Oven-Baked Garlic Herb Chicken with Roasted Baby Potatoes and Green Beans 🍗🥔🥬
A wholesome, flavorful one-pan meal that’s perfect for busy weeknights or comforting weekend dinners.
Ingredients:
For the Chicken:
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4 bone-in, skin-on chicken thighs (or breasts)
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3 cloves garlic, minced
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2 tbsp olive oil
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1 tsp dried thyme
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1 tsp dried rosemary (or Italian seasoning)
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½ tsp paprika (optional, for color)
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Salt & black pepper to taste
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Juice of ½ lemon (optional)
For the Vegetables:
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1 lb baby potatoes, halved
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8 oz green beans, trimmed
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1 tbsp olive oil
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Salt & pepper
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Optional: extra garlic or fresh herbs for roasting
Instructions:
1. Preheat Oven:
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Preheat your oven to 400°F (200°C).
2. Prepare Chicken:
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In a small bowl, mix olive oil, garlic, thyme, rosemary, paprika, lemon juice, salt, and pepper.
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Rub the mixture all over the chicken pieces. Let them marinate for 10–15 minutes (or up to overnight in the fridge for deeper flavor).
3. Roast the Potatoes:
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On a large baking sheet or roasting pan, toss the halved baby potatoes with olive oil, salt, and pepper.
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Spread them out and bake for 15 minutes to get a head start before adding the chicken.
4. Add Chicken & Green Beans:
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After the potatoes have roasted for 15 minutes, remove the pan from the oven.
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Push the potatoes to the sides and place the marinated chicken in the center.
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Toss green beans with a bit of olive oil, salt, and pepper, and add them to the pan as well.
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Return the entire tray to the oven.
5. Bake Everything:
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Bake for another 25–30 minutes, or until the chicken reaches an internal temp of 165°F (74°C) and the skin is golden and crisp.
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Optional: Broil for 2–3 minutes at the end for extra crispy skin and caramelized veggies.
6. Rest and Serve:
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Let the chicken rest for 5 minutes after baking.
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Plate the chicken with the roasted potatoes and green beans. Spoon any pan juices over the top for added flavor.
Serving Tip:
Serve with a wedge of lemon or a sprinkle of fresh parsley for brightness. Add a side of crusty bread to soak up the pan juices if you like!