Garlic Herb Chicken with Potatoes and Green Beans
A simple sheet-pan dinner featuring garlic- and herb-marinated chicken roasted with golden baby potatoes and crisp-tender green beans. Ready in about 45 minutes and perfect for busy weeknights.
Ingredients
Protein & Vegetables
- 1 ½ lb boneless skinless chicken thighs or breasts
- 1 ½ lb baby potatoes halved
- 12 oz fresh green beans trimmed
Marinade & Seasoning
- 4 tbsp olive oil divided
- 4 cloves garlic minced
- 1 tbsp fresh rosemary chopped
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh parsley chopped
- 1 lemon Zest and juice
- 1 tsp Dijon mustard optional
- 1 tsp kosher salt
- ½ tsp black pepper
- Pinch red pepper flakes optional
- 1 tbsp butter cut into small pieces (optional)
Instructions
- Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment or lightly oil it. Pat chicken dry and set aside.
- Whisk together 3 tablespoons olive oil, garlic, lemon zest and juice, rosemary, thyme, parsley, Dijon, salt, pepper, and red pepper flakes. Reserve about 2 tablespoons for the green beans.
- Toss potatoes with 1 tablespoon olive oil, salt, and a little chopped herb. Spread on the baking sheet and roast for 15–20 minutes until golden and tender.
- Coat chicken in the garlic-herb mixture and add to the sheet pan with the potatoes. Toss green beans with the reserved marinade and add to the pan.
- Roast 15–20 more minutes until chicken registers 165°F (74°C) and green beans are blistered. Broil 1–2 minutes if you want extra browning.
- Let chicken rest 5 minutes, dot with butter if using, garnish with parsley and a squeeze of lemon, then serve.
Notes
- Marinate the chicken up to 24 hours ahead to deepen flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a 350°F oven to maintain texture.
Nutrition
Calories: 480kcalCarbohydrates: 32gProtein: 34gFat: 26gSaturated Fat: 6gSodium: 650mgSugar: 3g
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