Why make this recipe
One-Pan Herb Chicken with Baby Potatoes & Green Beans is a simple and delicious meal that can bring joy to any dining table. It combines tender chicken, flavorful potatoes, and fresh green beans, all cooked together in one pan. This means less cleanup and more time to enjoy your meal. Plus, it’s a healthy option that is packed with protein and veggies.
How to make One-Pan Herb Chicken with Baby Potatoes & Green Beans
Ingredients:
- 2 large boneless chicken breasts
- 600g baby potatoes (halved if large)
- 250g green beans (trimmed)
- 3 tbsp olive oil
- 3 garlic cloves (minced)
- 2 tsp dried Italian herbs
- 1 tsp paprika
- 1/2 tsp chili flakes (optional)
- Salt & pepper to taste
- 1 tbsp fresh parsley (chopped, for garnish)
Directions:
- Preheat the oven to 400°F (200°C). Lightly grease a large baking dish or tray.
- In a large bowl, toss baby potatoes with 2 tbsp olive oil, half of the minced garlic, 1 tsp of Italian herbs, paprika, salt, and pepper.
- Season the chicken breasts with the remaining olive oil, garlic, Italian herbs, chili flakes (if using), salt, and pepper.
- Add the seasoned potatoes to one side of the baking dish and place the chicken breasts alongside them.
- Bake for 30–35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are golden and fork-tender.
- After 20 minutes, add the green beans to the tray, lightly seasoned and tossed in olive oil, and bake for the remaining time.
- Remove from the oven, let the chicken rest for 5 minutes, then slice and spoon over pan juices.
- Garnish with fresh parsley and serve hot.
How to serve One-Pan Herb Chicken with Baby Potatoes & Green Beans
Serve the One-Pan Herb Chicken with Baby Potatoes & Green Beans right from the baking dish for a cozy look. You can add a side salad or some crusty bread to make the meal even more filling and enjoyable.
How to store One-Pan Herb Chicken with Baby Potatoes & Green Beans
To store any leftovers, let the dish cool to room temperature. Then, place it in an airtight container and refrigerate for up to 3 days. You can reheat it in the oven or microwave when ready to eat.
Tips to make One-Pan Herb Chicken with Baby Potatoes & Green Beans
- Make sure the chicken breasts are about the same size for even cooking.
- Feel free to adjust the spices according to your taste preferences.
- You can also use other vegetables like carrots or bell peppers alongside the green beans.
Variation
For a different twist, you can add lemon zest or juice to brighten up the flavors. You could also substitute chicken thighs for breasts if you prefer dark meat.
FAQs
1. Can I use frozen vegetables?
Yes, you can use frozen green beans, but add them later to avoid overcooking.
2. How can I make this recipe spicier?
Add more chili flakes, or include some diced fresh chili peppers for extra heat.
3. Can I prepare this dish in advance?
You can prep the ingredients ahead of time and store them in the fridge. Just assemble and bake when you’re ready to eat.
One-Pan Herb Chicken with Baby Potatoes & Green Beans
Ingredients
Method
- Preheat the oven to 400°F (200°C) and lightly grease a large baking dish or tray.
- In a large bowl, toss baby potatoes with 2 tbsp olive oil, half of the minced garlic, 1 tsp of Italian herbs, paprika, salt, and pepper.
- Season the chicken breasts with the remaining olive oil, garlic, Italian herbs, chili flakes (if using), salt, and pepper.
- Add the seasoned potatoes to one side of the baking dish and place the chicken breasts alongside them.
- Bake for 30–35 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are golden and fork-tender.
- After 20 minutes, add the green beans to the tray, lightly seasoned and tossed in olive oil, and bake for the remaining time.
- Remove from the oven, let the chicken rest for 5 minutes, then slice and spoon over pan juices.
- Garnish with fresh parsley and serve hot.