One-Pan Wonder: Chicken with Potatoes and Green Beans

I don’t know about you, but I’m always on the lookout for meals that are easy to make, delicious, and don’t leave me with a mountain of dishes to clean. That’s why I absolutely love this Chicken with Potatoes and Green Beans recipe. It’s become my go-to dinner for busy weeknights, lazy weekends, and even when I want to impress guests without spending hours in the kitchen.

This dish is everything I want in a meal: tender, juicy chicken, crispy potatoes, and fresh green beans, all roasted together on one pan with a simple but flavorful mix of herbs and spices. It’s hearty, healthy, and oh-so-satisfying. Plus, it’s practically foolproof—even if you’re not the most confident cook, this recipe will make you feel like a pro.

The best part? It’s as simple to make as it is delicious.

Why I Love This Recipe

• One pan, no fuss: I love that everything cooks together on a single sheet pan. Less cleanup means more time to relax after dinner.
• Balanced and wholesome: It’s got protein, carbs, and veggies all in one dish, so I don’t have to worry about making sides.
• Totally customizable: I can switch up the herbs or add a little spice depending on my mood.
• Family-approved: My kids actually eat the green beans in this recipe—win!

My Ingredients (Serves 4)

Here’s what I use to make this dish:

• 4 boneless, skinless chicken breasts (or thighs if I’m feeling fancy)
• 1 lb baby potatoes, halved (I like to keep them small so they cook faster)
• 1 lb fresh green beans, trimmed (because fresh is always better)
• 3 tbsp olive oil (my go-to for roasting)
• 4 garlic cloves, minced (I’m a garlic lover, so I sometimes add extra)
• 1 tsp smoked paprika (for that subtle smoky flavor)
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp garlic powder (because you can never have too much garlic)
• 1 tsp onion powder
• 1/2 tsp red chili flakes (optional, but I like a little kick)
• Salt and black pepper, to taste
• Lemon wedges (for serving—it adds a nice brightness)
• Fresh parsley, chopped (for a pop of color and freshness)

How I Make It

Step 1: Preheat and Prep

I start by preheating my oven to 400°F (200°C). While it’s heating up, I prep my ingredients. I halve the baby potatoes, trim the green beans, and mince the garlic. I also pat the chicken dry with paper towels—this helps it get nice and crispy in the oven.

Step 2: Season Everything

In a small bowl, I mix together the olive oil, minced garlic, smoked paprika, thyme, rosemary, garlic powder, onion powder, red chili flakes (if I’m using them), salt, and black pepper. This is my flavor-packed seasoning blend.

I place the chicken, potatoes, and green beans on a large sheet pan and drizzle the seasoning mixture over everything. Then, I use my hands (or sometimes tongs) to toss and coat everything evenly. I make sure the chicken is well-seasoned on both sides and that the potatoes and green beans are nicely coated.

Step 3: Arrange on the Pan

I spread the potatoes out in a single layer on one side of the pan because they take the longest to cook. The chicken breasts go in the center, and I scatter the green beans around the edges. This arrangement ensures everything cooks evenly.

Step 4: Roast to Perfection

I pop the sheet pan into the oven and let it roast for 25-30 minutes. About halfway through, I give the potatoes and green beans a quick stir to make sure they’re cooking evenly. The chicken is done when it reaches an internal temperature of 165°F (74°C), and the potatoes should be fork-tender with crispy edges.

Step 5: Serve and Enjoy

Once it’s out of the oven, I let the chicken rest for a couple of minutes. I like to squeeze fresh lemon juice over the dish for a bright, zesty finish and sprinkle it with chopped parsley for a pop of color. Then, I serve it straight from the pan—it’s rustic, comforting, and always a hit.

Tips for Success

• Even cooking: Cut the potatoes into similar-sized pieces so they cook uniformly.
• Customize the flavors: Swap out the herbs for your favorites—oregano, basil, or even a sprinkle of Parmesan cheese work well.
• Add a crunch: For extra texture, sprinkle toasted almonds or breadcrumbs over the green beans before serving.
• Make it ahead: Prep the ingredients the night before and store them in the fridge for an even quicker dinner.

Pairing Ideas

This dish is already a complete meal, but if you want to round it out with a side or beverage, here are some of my favorite pairings:

Sides

1. Crusty Bread: A warm slice of garlic bread or a baguette is perfect for soaking up any extra juices on the plate.
2. Simple Salad: A light, refreshing salad like a Caesar, arugula with lemon vinaigrette, or a cucumber-tomato salad balances the heartiness of the dish.
3. Rice or Quinoa: If you want to stretch the meal further, serve it with a side of fluffy rice or quinoa.
4. Roasted Veggies: Add even more veggies to the mix, like roasted carrots, zucchini, or bell peppers.

Beverages

1. White Wine: A crisp Sauvignon Blanc or Chardonnay pairs beautifully with the herby, garlicky flavors.
2. Sparkling Water with Lemon: For a non-alcoholic option, I love a glass of sparkling water with a squeeze of lemon to complement the dish.
3. Iced Tea: A refreshing glass of iced tea (like lemon or mint) is a great match for this meal.

Leftover Ideas

One of the best things about this recipe is how versatile the leftovers are. Here’s how I like to repurpose them:

1. Chicken and Veggie Wrap

• Shred the leftover chicken and chop the potatoes and green beans into smaller pieces.
• Spread some hummus or ranch dressing on a tortilla, add the chicken and veggies, and top with fresh greens or a sprinkle of cheese. Roll it up, and you’ve got a quick and tasty wrap for lunch.

2. Breakfast Hash

• Dice the leftover chicken and potatoes into small cubes.
• Heat a skillet with a little oil, add the chicken and potatoes, and sauté until crispy.
• Crack an egg or two into the skillet and cook until the whites are set. Serve with a side of avocado or toast for a hearty breakfast.

3. Soup or Stew

• Chop the chicken, potatoes, and green beans into bite-sized pieces.
• Add them to a pot with chicken broth, diced tomatoes, and any other veggies you have on hand (like carrots or celery).
• Simmer until everything is heated through, and you’ve got a comforting soup or stew.

4. Grain Bowl

• Layer cooked quinoa, rice, or couscous in a bowl.
• Top with the leftover chicken, potatoes, and green beans.
• Add a drizzle of olive oil, a squeeze of lemon, and a sprinkle of fresh herbs for a quick and healthy grain bowl.

5. Pasta Addition

• Chop the chicken and veggies into smaller pieces.
• Toss them with cooked pasta, a little olive oil or Alfredo sauce, and a handful of Parmesan cheese. It’s an easy way to turn leftovers into a whole new meal.

6. Frittata or Omelette

• Dice the chicken, potatoes, and green beans.
• Whisk a few eggs, pour them into a skillet, and add the leftovers. Cook until the eggs are set for a quick frittata or fold them into an omelette.

Storing Leftovers

• In the fridge: Store leftovers in an airtight container for up to 3-4 days.
• In the freezer: If you want to freeze the leftovers, I recommend storing the chicken and potatoes separately from the green beans (they can get a bit mushy when frozen). They’ll keep for up to 2-3 months.

Why This Recipe Works for Me

This dish is a lifesaver on busy days. The flavors are simple but so satisfying—the chicken stays juicy, the potatoes get crispy, and the green beans soak up all the delicious seasoning. Plus, the fact that it all cooks on one pan means I spend less time cleaning and more time enjoying my meal.

Final Thoughts

If you’re looking for a dinner that’s easy, healthy, and delicious, this Chicken with Potatoes and Green Beans recipe is a must-try. It’s become a staple in my kitchen, and I hope it becomes one in yours too. Let me know if you give it a try—I’d love to hear how it turns out for you!

Happy cooking!

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