Description
Oven-Roasted Chicken with Baby Potatoes & Green Beans is an easy, comforting one-pan dinner with juicy seasoned chicken, golden baby potatoes, and crisp-tender green beans. Everything is roasted together and finished with a bright lemon garlic sauce for a simple meal that’s full of flavour without creating a pile of dishes.
Ingredients
4 boneless, skinless chicken thighs or breasts
500 g baby potatoes, halved
300 g fresh green beans, trimmed
2 tbsp olive oil
1 tsp garlic powder
1 tsp paprika
1 tsp dried Italian seasoning
1/2 tsp dried thyme
1/2 tsp salt
1/4 tsp black pepper
3 tbsp olive oil
2 tbsp fresh lemon juice
3 garlic cloves, minced
1 tsp Dijon mustard
1 tsp honey
1/2 tsp dried oregano
Pinch of salt
Freshly cracked black pepper
2 tbsp fresh parsley, chopped
Lemon wedges
Fresh thyme, optional
Extra Parmesan cheese, optional
Instructions
1. Preheat the oven to 425°F (220°C). Lightly grease a large baking dish or sheet pan.
2. Place the halved baby potatoes in a large bowl. Add 1 tbsp olive oil, garlic powder, paprika, Italian seasoning, salt, and black pepper. Toss thoroughly until the potatoes are evenly coated.
3. Spread the potatoes cut-side down on the prepared baking sheet. Roast for 15 minutes. Starting the potatoes first gives them a head start so they become golden and tender while the chicken cooks.
4. Pat the chicken dry with paper towels. Rub with the remaining olive oil and season with thyme, salt, black pepper, and a little paprika.
5. Remove the baking sheet from the oven and carefully arrange the chicken pieces among the partially roasted potatoes.
6. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, Dijon mustard, honey, oregano, salt, and freshly cracked black pepper until well combined.
7. Toss the green beans with a little of the lemon garlic sauce, then arrange them around the chicken and potatoes.
8. Return the pan to the oven and roast for 20–25 minutes, depending on the thickness of the chicken. The chicken should be cooked through and reach an internal temperature of 165°F (74°C), while the potatoes should be golden and tender.
9. Drizzle the remaining lemon garlic sauce over the hot chicken and vegetables. Let the sauce run over the potatoes and green beans for maximum flavour.
10. Finish with fresh parsley, thyme, freshly cracked black pepper, and lemon wedges. Add a little Parmesan if desired and serve straight from the pan.
Notes
Start the potatoes first because they need more cooking time than the chicken and green beans.
Don’t overcrowd the pan. Leave some space around the ingredients so they roast rather than steam.
Use an instant-read meat thermometer and check the thickest part of the chicken to make sure it reaches 165°F (74°C).
Add the lemon garlic sauce at the end to keep its bright lemon and garlic flavour fresh.
Chicken thighs are especially juicy and forgiving, while chicken breasts also work well.
Fresh green beans provide the best texture, but frozen green beans can also be used.
You can season the chicken and potatoes several hours ahead and refrigerate them until ready to cook.
Prepare the green beans and lemon garlic sauce shortly before roasting for the best texture and flavour.
Bell peppers, zucchini, broccoli, or cherry tomatoes can also be added. Adjust their cooking time depending on how quickly they become tender.
Serve with a simple side salad, crusty bread, or Greek yogurt with herbs.
For a Mediterranean-style finish, add extra lemon wedges, fresh parsley, and a light drizzle of extra-virgin olive oil.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Mediterranean