Description
This garlic herb roasted chicken and veggies sheet pan dinner is a flavorful, one-pan meal that brings together juicy chicken, crispy baby potatoes, and tender green beans—all seasoned with olive oil, garlic, rosemary, and thyme. It’s the perfect no-fuss recipe for busy weeknights, meal prepping, or anytime you want a comforting and nutritious homemade dinner without the mess.
Ingredients
- Boneless or bone-in chicken breasts (or thighs)
- Olive oil
- Baby potatoes, halved
- Fresh green beans, trimmed
- Garlic cloves, minced
- Fresh or dried rosemary
- Fresh or dried thyme
- Paprika
- Salt and black pepper
Lemon wedges (optional for serving)
Instructions
- Preheat the oven
Preheat your oven to 400°F (200°C). - Prepare the potatoes
In a large bowl, toss the baby potatoes with olive oil, salt, pepper, minced garlic, and a sprinkle of rosemary and thyme. Spread them evenly on a large sheet pan. - Add the chicken
Drizzle olive oil over the chicken pieces. Season with paprika, salt, pepper, and herbs. Nestle the chicken among the potatoes on the pan. - Roast the chicken and potatoes
Place the pan in the oven and roast for about 25–30 minutes, until the chicken is nearly cooked through and the potatoes are golden. - Add the green beans
Toss the green beans with a little olive oil, salt, and pepper. Add them to the pan and continue roasting for 10–12 minutes more, until the beans are tender and the chicken is fully cooked (internal temperature should reach 165°F or 75°C). - Serve
Remove from the oven, squeeze a bit of lemon juice over the top if desired, and serve hot.
Notes
-
Adjust cooking time based on chicken cut (breasts vs. thighs)
-
Add lemon juice at the end for extra brightness
-
Use parchment paper for easier cleanup
-
Swap in seasonal vegetables to keep things fresh year-round
-
Double the recipe and use two pans if feeding a crowd