Easy One-Pan Herb-Roasted Chicken with Potatoes, Carrots & Green Beans

Sheet-pan meals are the ultimate weeknight win: everything roasts together on one tray, flavors meld beautifully, and you get tender, juicy chicken alongside perfectly caramelized veggies. This version features a simple herb-and-spice rub that creates a golden, flavorful crust on the chicken while the vegetables soak up the seasoned oil and natural juices. The final lemon drizzle adds brightness, cutting through the richness for a balanced, feel-good dinner.

It’s high in protein, packed with fiber-rich veggies, and clocks in under an hour of active time—perfect for busy evenings or meal prep.

Servings: 4
Prep Time: 15 minutes
Cook Time: 40–45 minutes
Total Time: About 1 hour
Approximate Nutrition per Serving: ~450–500 kcal, high protein (~35–40g), good source of vitamins A & C from carrots and green beans

Ingredients

For the chicken and seasoning:

• 4 boneless, skinless chicken breasts (about 150–200g each; or substitute boneless thighs for even more moisture)
• 3 tablespoons extra-virgin olive oil (divided)
• 2 teaspoons smoked or sweet paprika (for color and subtle warmth)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme (or use fresh if available—double the amount)
• Kosher salt and freshly ground black pepper (to taste—be generous!)

For the vegetables:

• 500g (about 1 lb) baby potatoes, halved (or quartered if larger; Yukon gold or red work great)
• 2 medium carrots, peeled and cut into 1–2 inch chunks (or diagonal slices for even roasting)
• 200g (about 7 oz) fresh green beans, trimmed
• 1–2 tablespoons olive oil (for tossing veggies)
• Salt and black pepper

For finishing:

• 2 tablespoons fresh parsley, finely chopped (divided)
• 1–2 tablespoons fresh lemon juice (from ½–1 lemon; zest optional for extra punch)
• Optional add-ins: A handful of cherry tomatoes halved, sliced red onion, or a sprinkle of grated Parmesan in the last 10 minutes

Step-by-Step Instructions

1. Preheat and prep the pan
   Preheat your oven to 200°C (400°F). Line a large rimmed baking sheet with parchment paper or lightly grease it with oil—this prevents sticking and makes cleanup a breeze.
2. Season the chicken
   In a small bowl, whisk together 2 tablespoons olive oil, paprika, garlic powder, onion powder, oregano, thyme, salt, and pepper until it forms a fragrant paste. Pat the chicken breasts dry with paper towels (key for browning!), then rub the seasoning mixture evenly over all sides. Set aside while you prep the veggies.
3. Toss the vegetables
   In a large bowl, combine the halved baby potatoes, carrot chunks, and trimmed green beans. Drizzle with the remaining 1 tablespoon olive oil, a good pinch of salt and pepper, and half the chopped parsley. Toss well to coat everything evenly—this ensures even roasting and flavor distribution.
4. Arrange and roast
   Spread the seasoned vegetables across most of the baking sheet in a single layer (give them space for crisp edges). Place the chicken breasts on the remaining space, making sure nothing overlaps too much.
   Roast uncovered in the center of the oven for 40–45 minutes. Halfway through (around 20–25 minutes), give the veggies a quick stir or flip for even browning. The chicken is done when it reaches an internal temperature of 75°C (165°F) at the thickest part—use a meat thermometer for perfect results—and the veggies are fork-tender with golden, caramelized edges.
5. Finish and serve
   Remove from the oven and let everything rest for 5 minutes (this keeps the chicken juicy). Squeeze fresh lemon juice over the entire pan for a zesty lift, then sprinkle with the remaining fresh parsley. Slice the chicken if desired, or serve whole. Plate with plenty of roasted veggies and enjoy hot!

Pro Tips for the Best Results

• Even cooking — Cut veggies to similar sizes so they roast at the same rate. If potatoes are large, halve or quarter them.
• Crispy edges — Don’t overcrowd the pan—use two sheets if needed. Higher heat at the end (bump to 425°F/220°C for the last 5–10 minutes) adds extra color.
• Juicier chicken — Boneless breasts can dry out; thighs are more forgiving and flavorful (increase time slightly).
• Make it ahead — Prep everything up to the roasting step, cover, and refrigerate for up to 24 hours. Roast straight from the fridge, adding 5–10 minutes.

Delicious Variations & Twists

• Seasonal swaps — Replace green beans with broccoli florets, zucchini slices, bell peppers, or Brussels sprouts.
• Extra flavor — Add whole garlic cloves (unpeeled) to the pan—they roast sweet and soft. Or toss in olives, feta crumbles, or a dash of balsamic glaze at the end.
• Spice it up — Include cumin, chili flakes, or za’atar for a different vibe.
• One-pan sides — Serve with crusty bread to soak up juices, a simple green salad, or yogurt sauce on the side.

This wholesome, no-fuss dinner is pure comfort with minimal effort—tender herb-infused chicken, perfectly roasted veggies, and that bright lemon finish make it a repeat favorite. Try it tonight and share your favorite veggie swap in the comments! 🌿🍗🥔