If you're craving a hearty, comforting, and easy-to-make dinner, this Oven-Baked Garlic Herb Chicken with Roasted Baby Potatoes and Green Beans is exactly what you need. It’s a one-pan meal that’s full of flavor, simple to prep, and perfect for busy weeknights or Sunday dinners.
The chicken is coated in a garlic herb marinade and baked until golden and juicy. Paired with crispy-edged baby potatoes and vibrant green beans, this dinner is both satisfying and nourishing. Let’s walk through the step-by-step!
🛒 What You’ll Need
For the Garlic Herb Chicken:
- 4 bone-in, skin-on chicken thighs (or breasts)
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme or rosemary
- ½ teaspoon paprika (optional, for color)
- Salt and black pepper, to taste
- Juice of ½ lemon (optional for added brightness)
For the Roasted Baby Potatoes:
- 500g (1 lb) baby potatoes, halved
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon dried herbs (same as used for chicken)
- Salt and pepper, to taste
For the Green Beans:
- 300g (about 10 oz) fresh green beans, trimmed
- 1 tablespoon olive oil or butter
- Salt and pepper, to taste
- 1 garlic clove, minced (optional)
🔪 Instructions
1. Preheat the Oven
Preheat your oven to 400°F (200°C). Line a baking tray with parchment paper or foil for easy cleanup.
2. Season the Chicken
In a bowl, combine olive oil, minced garlic, oregano, thyme or rosemary, paprika (if using), salt, pepper, and lemon juice. Rub this mixture over the chicken thighs evenly and let sit while prepping other ingredients.
3. Prepare the Potatoes
In a separate bowl, toss the halved baby potatoes with olive oil, garlic powder, dried herbs, salt, and pepper.
4. Bake Chicken and Potatoes
Place the seasoned chicken on the tray, skin-side up. Arrange the potatoes around the chicken. Bake for 35–40 minutes, or until chicken is cooked through (165°F/74°C internal temp) and potatoes are golden and tender.
5. Cook the Green Beans
While the chicken is baking, heat olive oil or butter in a skillet over medium heat. Add green beans and sauté for 5–7 minutes. If using garlic, add in the last 1–2 minutes. Season with salt and pepper.
6. Serve
Plate the baked chicken with a generous scoop of roasted potatoes and sautéed green beans. Spoon pan juices over the top and serve warm.
💡 Tips for Success
- Use bone-in, skin-on chicken for extra flavor and moisture. You can swap for boneless, but reduce baking time.
- Marinate in advance if time allows — even 30 minutes helps infuse flavor.
- Roast all in one pan for easier cleanup. Just space out the ingredients to ensure crispiness.
🧮 Nutrition (Approximate per serving)
- Calories: ~600
- Protein: ~35g
- Carbs: ~30g
- Fat: ~35g
- Fiber: ~5g
Nutrition varies by portion size and optional ingredients.
❓ Frequently Asked Questions (FAQ)
Can I use boneless chicken?
Yes! Boneless skinless thighs or breasts will work. Reduce baking time by 5–10 minutes and check doneness with a thermometer.
Can I cook green beans in the oven instead?
Yes. Add them to the pan in the last 10–12 minutes of baking, tossed in a bit of olive oil and salt.
Can I use sweet potatoes instead of baby potatoes?
Absolutely! Cube them and roast with the same seasoning. They may cook slightly faster than regular potatoes.
What other herbs can I use?
You can use Italian seasoning, basil, sage, or even fresh herbs if available. Adjust to your taste.
Is this recipe good for meal prep?
Yes! It stores well in the fridge for up to 3 days and reheats beautifully in the oven or microwave.
✅ Final Thoughts
This Oven-Baked Garlic Herb Chicken with Roasted Baby Potatoes and Green Beans is a go-to family meal that delivers on flavor and simplicity. With juicy chicken, crispy potatoes, and a bright green veggie side, it’s a balanced plate you’ll turn to again and again. Try it tonight!
