Easy One-Pan Oven-Baked Herb Chicken with Baby Potatoes & Green Beans

This all-in-one tray bake combines tender, flavorful chicken with golden, herb-infused baby potatoes and crisp-tender green beans. The chicken gets a smoky paprika kick and garlic aroma, while everything roasts together so the veggies soak up the delicious pan juices. It’s nutritious, satisfying, and requires almost no hands-on time once it’s in the oven—exactly what you want on a hectic day.

Servings: 4
Prep Time: 20 minutes
Cook Time: 35–40 minutes
Total Time: 55–60 minutes
Approximate Nutrition per Serving: ~480–520 kcal, high protein (~35–40g)

Ingredients

For the chicken and seasoning:

• 2 boneless, skinless chicken breasts (about 500–600 g total; or substitute thighs for extra juiciness)
• 2 tablespoons extra-virgin olive oil (divided)
• 3 garlic cloves, minced (or grated for stronger flavor)
• 1 teaspoon smoked or sweet paprika
• 1 teaspoon dried thyme (or fresh rosemary for a woodsy twist)
• Salt and freshly ground black pepper (generous amounts)

For the vegetables:

• 600 g (about 1.3 lbs) baby potatoes (halved or quartered if large; Yukon Gold or red work best)
• 300 g (about 10 oz) fresh green beans, trimmed
• 1–2 tablespoons olive oil (for tossing veggies)
• Salt and black pepper

For finishing:

• Fresh parsley, finely chopped (a generous handful)
• Optional: 1–2 tablespoons unsalted butter (dotted on at the end for richness)
• Lemon wedges (for serving—adds a bright lift)

Step-by-Step Instructions

1. Preheat and prep
   Preheat oven to 200°C (400°F / 180°C fan). Line a large rimmed baking sheet or shallow baking dish with parchment paper or lightly grease it for easy cleanup.
2. Season the chicken
   Pat the chicken breasts dry with paper towels. In a small bowl, mix 1 tablespoon olive oil, minced garlic, paprika, thyme (or rosemary), salt, and black pepper into a paste.
   Rub this mixture evenly over both sides of the chicken breasts. Set aside while prepping the potatoes.
3. Prepare the potatoes
   In a large bowl, toss the halved baby potatoes with 1 tablespoon olive oil, a good pinch of salt, and black pepper (add a sprinkle of paprika or extra garlic if desired).
   Spread the potatoes in a single layer across most of the baking sheet. Place the seasoned chicken breasts in the center or on one side, making sure there’s space around everything for even roasting.
4. First roast
   Bake uncovered for 30 minutes. The potatoes should start turning golden and the chicken should be browning nicely.
5. Add the green beans
   While the tray is in the oven, toss the trimmed green beans with a drizzle of olive oil, salt, and pepper.
   After 30 minutes, remove the tray, push the potatoes aside if needed, and scatter the green beans evenly around the chicken and potatoes.
   Return to the oven for another 10–12 minutes until the beans are crisp-tender, potatoes are fully golden and fork-tender, and the chicken reaches an internal temperature of 74°C (165°F) at the thickest part.
6. Rest and finish
   Remove from the oven and let everything rest 5 minutes (this keeps the chicken juicy).
   Optional: Dot small pieces of butter over the hot potatoes and beans so it melts in.
   Slice the chicken against the grain into strips. Garnish the entire tray generously with chopped fresh parsley. Serve with lemon wedges on the side.

Pro Tips for Success

• Even cooking — Cut potatoes to similar sizes and don’t overcrowd the pan—use two trays if necessary.
• Chicken juiciness — Don’t overbake; use a meat thermometer. Bone-in thighs can be used (increase total time by 10–15 minutes).
• Flavor boost — Add a sprinkle of grated Parmesan or a handful of cherry tomatoes in the last 10 minutes.
• Meal prep friendly — Portion into containers right after cooling—stores well in the fridge for 3–4 days and reheats beautifully.

Delicious Variations

• Herb swaps — Try fresh oregano, dill, or Italian seasoning instead of thyme/rosemary.
• Veggie twists — Replace green beans with broccoli florets, zucchini slices, or asparagus.
• Spicy version — Add chili flakes or cayenne to the seasoning mix.
• Creamier finish — After baking, drizzle with a quick garlic yogurt sauce or tahini-lemon dressing.

This one-pan herb chicken tray is simple, colorful, and full of flavor—tender chicken, crispy potatoes, and perfectly cooked beans all in one go. It’s the kind of meal that feels nourishing and delicious at the same time. Try it this week and let me know your favorite herb combo in the comments! 🌿🥔🍗