One-Pan Garlic Herb Chicken with Potatoes & Green Beans

One-pan garlic herb chicken with potatoes and green beans is one of my favorite all-in-one meals. Juicy, seasoned chicken bakes alongside crispy potatoes and tender green beans, all coated in a simple garlic herb butter that brings everything together. It’s wholesome, flavorful, and best of all—there’s just one pan to clean.

Why You’ll Love This Recipe

I love this recipe because it’s balanced, beautiful, and incredibly easy. I throw everything on a sheet pan, toss it with seasoning, and let the oven do all the work. The chicken stays juicy, the potatoes get golden and crispy, and the green beans soak up all the garlicky goodness. It’s a fuss-free dinner that feels like a full meal—no extra sides needed.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts or thighs

• Baby potatoes, halved

• Fresh green beans, trimmed

• Olive oil

• Butter, melted

• Garlic, minced

• Italian seasoning or a mix of dried rosemary, thyme, and parsley

• Salt

• Black pepper

• Optional: lemon wedges, grated parmesan, fresh herbs for garnish

Directions

1. I preheat the oven to 400°F (200°C) and line a large sheet pan with parchment paper or foil.

2. I place the chicken on one side of the pan, the halved potatoes on the other, and the green beans in the center.

3. In a small bowl, I mix the melted butter, olive oil, garlic, Italian seasoning, salt, and pepper.

4. I drizzle the mixture evenly over everything and toss gently to coat, keeping each ingredient mostly in its section.

5. I bake for 30–35 minutes, or until the chicken is cooked through (165°F internal temp) and the potatoes are fork-tender.

6. If needed, I broil for 2–3 minutes at the end to crisp up the edges.

7. I garnish with fresh herbs or a squeeze of lemon before serving.

Servings and timing

This recipe makes 4 servings.
Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes

Variations

Sometimes I use bone-in chicken thighs for extra flavor and adjust the bake time. I’ve swapped the green beans for asparagus or Brussels sprouts, and added cherry tomatoes for a burst of sweetness. If I want a little heat, I stir red pepper flakes into the garlic butter.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I use the oven or air fryer to keep everything crisp, or microwave it if I’m short on time. It also works great as a meal prep bowl over rice or quinoa.

FAQs

Can I use frozen green beans?

Yes, but I thaw and pat them dry first so they don’t release too much moisture during baking.

What kind of potatoes work best?

I like using baby gold or red potatoes because they roast quickly and have a creamy interior.

Can I marinate the chicken?

Definitely. I let the chicken sit in olive oil, garlic, herbs, and lemon juice for 30 minutes to boost the flavor before baking.

Can I cook this ahead of time?

Yes, I prep everything in advance, store it on the sheet pan in the fridge, and pop it in the oven when I’m ready to bake.

What should I serve this with?

It’s a full meal on its own, but I sometimes add a side of crusty bread or a simple salad for extra freshness.

Conclusion

One-pan garlic herb chicken with potatoes and green beans is everything I want in a weeknight dinner—easy, comforting, and packed with flavor. It’s a no-mess, no-stress meal that brings together protein, veggies, and carbs in one delicious pan. Whether I’m feeding the family or just myself, this one always comes through.