Another advantage of this meal is how customizable it is. You can use bone-in or boneless chicken, thighs or breasts, and adjust herbs depending on what you have—rosemary, thyme, parsley, oregano, or a mix. You can also add lemon slices, whole garlic cloves, or even a touch of smoked paprika to enhance the overall depth. Whether for a weeknight dinner or a casual gathering, this recipe delivers nourishment and comfort in every bite. The simplicity of putting everything in one pan and letting the oven do the work makes it both convenient and delicious. Once roasted, the chicken slices beautifully and pairs perfectly with the buttery potatoes and seasoned vegetables, making this a complete and satisfying meal your whole family will enjoy.
Ingredients
4 chicken breasts or thighs
1 lb red potatoes, diced
2 cups green beans, trimmed
3 tbsp olive oil
2 tbsp butter, melted
4 cloves garlic, minced
1 tsp paprika
1 tsp dried rosemary or thyme
1 tsp dried parsley
Salt and pepper to taste
1 tbsp lemon juice (optional)
1/4 cup chicken broth (optional for extra sauce)
Instructions
Preheat your oven to 400°F (200°C).
Place diced red potatoes and green beans on a baking sheet. Drizzle with 1–2 tbsp olive oil, season with salt, pepper, and half the garlic. Toss well.
Season the chicken with salt, pepper, paprika, rosemary or thyme, and parsley.
Heat 1 tbsp olive oil in a skillet and sear chicken 2–3 minutes per side until golden.
Place the chicken on top of the potatoes and green beans.
Mix melted butter with remaining garlic and brush it over the chicken. Add lemon juice or chicken broth if using.
Roast for 25–35 minutes, depending on thickness, until chicken reaches 165°F internally and potatoes are tender.
Let the chicken rest 5 minutes before slicing.
Serve sliced roasted chicken with potatoes and green beans, spooning the pan juices on top.