This one-pan garlic herb chicken with potatoes and green beans is a perfect weeknight meal. The tender chicken breasts are seasoned with garlic, oregano, paprika, and olive oil, then roasted alongside crisp baby potatoes and fresh green beans. The dish is finished off with a tangy, zesty lemon Dijon sauce that brings everything together in a delightful harmony of flavors. It’s easy, flavorful, and sure to please everyone at the table.
Why You’ll Love This Recipe
I absolutely love this recipe because it’s not only delicious, but it’s also incredibly simple to make. The beauty of this dish lies in its simplicity – it’s all cooked in one pan, which means less mess and less cleanup! The garlic herb chicken comes out juicy and perfectly cooked, while the roasted potatoes and green beans are packed with flavor from the herbs and seasonings. The finishing touch is the bright and tangy lemon Dijon sauce that adds the perfect amount of zing to the whole meal. Whether you’re serving it for a busy weeknight or a casual weekend dinner, this recipe never disappoints.
Ingredients
For the Chicken:
4 boneless, skinless chicken breasts
2 tbsp olive oil
2 tsp garlic powder
1 tsp dried oregano
1 tsp paprika
Salt & black pepper to taste
For the Vegetables:
3 cups baby potatoes, quartered
2 cups fresh green beans
2 tbsp olive oil
1 tsp dried thyme
2 garlic cloves, minced
1 tsp smoked paprika
Salt & pepper to taste
For the Sauce:
1/4 cup chicken broth
Juice of 1 lemon
1 tbsp Dijon mustard
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 400°F (200°C) and lightly grease a large baking dish.
Rub the chicken breasts with olive oil, garlic powder, dried oregano, paprika, salt, and black pepper. Set the chicken aside.
Toss the baby potatoes and green beans in olive oil, minced garlic, dried thyme, smoked paprika, salt, and pepper. Spread the veggies evenly in the prepared baking dish.
Nestle the seasoned chicken breasts on top of the vegetables.
In a small bowl, whisk together the chicken broth, lemon juice, and Dijon mustard. Drizzle the sauce over the chicken and vegetables.
Roast the dish in the preheated oven for 40-45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender.
Let the chicken rest for 5 minutes before slicing. Plate the chicken and vegetables, then drizzle any remaining sauce from the pan over the top for extra flavor.
Serve and enjoy!
Servings and Timing
Servings: 4 servings
Prep Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour
Variations
Swap the Veggies: If you prefer different vegetables, feel free to swap the green beans and potatoes for your favorites. Carrots, Brussels sprouts, or even asparagus would work well.
Spicy Kick: Add some red pepper flakes to the seasoning for a little heat. This is great if you like a bit of spice in your dishes.
Chicken Thighs: If you prefer chicken thighs, they would work wonderfully in this recipe. Just be sure to check for an internal temperature of 165°F (74°C) before serving.
Vegan Version: For a vegan alternative, try using marinated tofu or tempeh in place of the chicken, and pair it with a variety of vegetables.
Storage/Reheating
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating: To reheat, simply warm the chicken and vegetables in a preheated oven at 350°F (175°C) for about 15 minutes or until heated through. You can also microwave it for about 2-3 minutes, depending on your microwave’s power.
Related Recipes:
- Easy One-Pan Chicken, Potatoes, and Green Beans Dinner
- One-Pan Creamy Parmesan Chicken & Rice
- Beef Skillet Enchiladas (Easy One-Pan Recipe)
FAQs
Can I use frozen green beans for this recipe?
Yes, you can use frozen green beans. Just be sure to thaw and drain them well before adding them to the pan to prevent extra moisture from being released during cooking.
Can I prepare this dish ahead of time?
While it’s best to bake this dish fresh, you can prep the ingredients ahead of time. Season the chicken and vegetables, then store them in the refrigerator for up to 24 hours before cooking.
How do I know when the chicken is fully cooked?
The safest way to ensure your chicken is cooked through is by using a meat thermometer. The chicken should reach an internal temperature of 165°F (74°C) in the thickest part of the breast.
Can I make this recipe without chicken broth?
Yes, you can substitute chicken broth with vegetable broth or even water if you prefer. The Dijon mustard and lemon juice will still provide a nice, tangy sauce.
Can I make this in a cast-iron skillet instead of a baking dish?
Absolutely! A cast-iron skillet is a great option for this recipe. Just make sure it’s oven-safe and large enough to fit all the ingredients.
Conclusion
This One-Pan Garlic Herb Chicken with Potatoes and Green Beans is a simple yet flavorful dish that’s sure to become a family favorite. With minimal prep and clean-up, it’s a perfect choice for busy weeknights. The zesty lemon Dijon sauce ties everything together beautifully, making each bite a delicious experience. Whether you’re cooking for a crowd or just making a cozy meal for yourself, this recipe is bound to impress!
📖 Recipe:
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One-Pan Garlic Herb Chicken with Potatoes & Green Beans
- Total Time: 1 hour
- Yield: 4 servings
- Diet: Gluten Free
Description
This One-Pan Garlic Herb Chicken with Potatoes & Green Beans is an easy, flavorful weeknight meal. Chicken breasts are seasoned with garlic, oregano, paprika, and olive oil, roasted with baby potatoes and fresh green beans, and finished with a tangy lemon Dijon sauce. Perfect for busy nights, minimal cleanup, and maximum flavor!
Ingredients
For the Chicken:
4 boneless, skinless chicken breasts
2 tbsp olive oil
2 tsp garlic powder
1 tsp dried oregano
1 tsp paprika
Salt & black pepper to taste
For the Vegetables:
3 cups baby potatoes, quartered
2 cups fresh green beans
2 tbsp olive oil
2 garlic cloves, minced
1 tsp dried thyme
1 tsp smoked paprika
Salt & pepper to taste
For the Sauce:
1/4 cup chicken broth
Juice of 1 lemon
1 tbsp Dijon mustard
Instructions
- Preheat the oven to 400°F (200°C) and lightly grease a large baking dish.
- Rub the chicken breasts with olive oil, garlic powder, dried oregano, paprika, salt, and black pepper. Set aside.
- Toss the baby potatoes and green beans in olive oil, minced garlic, dried thyme, smoked paprika, salt, and pepper. Spread evenly in the prepared baking dish.
- Nestle the seasoned chicken breasts on top of the vegetables.
- In a small bowl, whisk together chicken broth, lemon juice, and Dijon mustard. Drizzle the sauce over the chicken and vegetables.
- Roast for 40-45 minutes, or until the chicken reaches 165°F (74°C) internally and the potatoes are tender.
- Let the chicken rest for 5 minutes before slicing. Serve with the remaining sauce drizzled on top.
Notes
Veggie swaps: Feel free to swap green beans and potatoes with your favorites like carrots, Brussels sprouts, or asparagus.
Spicy option: Add red pepper flakes to the seasoning if you like a little heat.
Chicken Thighs: You can substitute chicken thighs for breasts—just check for an internal temperature of 165°F (74°C).
Vegan alternative: Use marinated tofu or tempeh and pair with a variety of vegetables.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4 servings
- Calories: ~400 kcal
