One-Pan Garlic Herb Chicken with Potatoes & Green Beans: An Effortless Weeknight Dinner

There’s a certain magic that happens on a single sheet pan. It’s the sound of sizzling chicken skin turning impossibly crisp, the scent of garlic and herbs blooming in the heat, and the sight of potatoes caramelizing to a perfect golden-brown. This One-Pan Garlic Herb Chicken with Potatoes & Green Beans recipe is the embodiment of that magic. It was born from a need for something deeply comforting and delicious on a night when time was short and my energy was shorter. It’s a complete meal that fills the kitchen with a warm, savory aroma that promises a truly satisfying dinner with minimal cleanup.

Why You’ll Love This

• Effortless Elegance: It looks and tastes like a dish you spent hours on, but it comes together on one pan, making cleanup a breeze.
• A Feast for the Senses: Imagine tender, juicy chicken with shatteringly crispy skin, fluffy-centered potatoes, and bright, snappy green beans, all coated in a buttery garlic herb sauce.
• Endlessly Adaptable: This recipe is a fantastic blueprint. You can easily swap veggies or herbs based on what’s fresh and in season.
• Family-Approved Flavor: The simple, classic combination of garlic, herbs, and chicken is a universal crowd-pleaser that even picky eaters adore.

I once made this for a small get-together, and my friend’s son, who famously survives on a diet of plain noodles and chicken nuggets, quietly asked for a second helping of everything—potatoes, green beans, and especially the “crunchy chicken.” His mom was speechless. It was a powerful reminder that simple, well-cooked food made with love has a way of winning over everyone.

What Makes It Special

• Bone-in, Skin-on Chicken Thighs: These are the key to juicy, flavorful meat that doesn’t dry out. The skin gets incredibly crispy in the oven, creating a perfect texture contrast. While safe to eat at 165°F, dark meat becomes more tender and succulent when cooked to an internal temperature of 175-185°F.
• Yukon Gold Potatoes: Chosen for their creamy, buttery interior and thin skins that get delightfully crisp. They hold their shape beautifully and absorb all the delicious pan juices.
• Fresh Green Beans: They add a pop of color and a fresh, snappy texture that brightens up the rich flavors of the chicken and potatoes.
• Aromatic Herb & Garlic Butter: A simple but potent mixture of melted butter, fresh garlic, thyme, and rosemary infuses the entire dish with a savory, irresistible flavor.

Making It Happen

First, you’ll want to get your oven preheating to a nice 400°F (200°C). While it’s coming to temperature, we’ll prep the potatoes. Give them a good chop into bite-sized pieces and toss them right onto your sheet pan with a bit of olive oil and seasoning. They need a head start, so slide them into the oven to roast for about 15 minutes. This is our secret to ensuring they become perfectly tender on the inside.

While the potatoes are roasting, it’s time to prepare the star of the show: the chicken. Pat the chicken thighs completely dry—this is non-negotiable for achieving that super crispy skin. In a small bowl, whisk together melted butter, minced garlic, and a fragrant mix of fresh herbs. Generously brush this glorious garlic-herb butter all over the chicken.

Once the potatoes have had their solo time in the oven, pull the pan out. Push the potatoes to one side and arrange the butter-coated chicken thighs on the other. Now, toss your fresh green beans with a little oil and seasoning and scatter them around the chicken and potatoes. The whole pan goes back into the oven to roast until the chicken is cooked through and beautifully golden, the potatoes are fork-tender, and the green beans are crisp-tender.

You Must Know

• Don’t Crowd the Pan: Use a large, rimmed baking sheet. Giving the ingredients space allows them to roast, not steam, which is crucial for getting everything crispy.
• Dry Chicken Skin is Key: For the crispiest skin, pat the chicken thighs thoroughly with paper towels before seasoning. Moisture is the enemy of crispiness.
• Give Potatoes a Head Start: Potatoes take longer to cook than chicken and green beans. Roasting them for 15 minutes first ensures everything is perfectly cooked at the same time.
• Check for Doneness: The safest and most reliable way to know if your chicken is cooked is with a meat thermometer. Thighs should reach an internal temperature of at least 165°F, but are even better at 175-185°F for maximum tenderness.

Serving Ideas

This dish is a complete meal on its own, but a simple green salad with a vinaigrette would be a lovely, fresh counterpoint. For drinks, a crisp Sauvignon Blanc or a light-bodied Pinot Noir would pair beautifully.

Make It Different

• Different Veggies: Swap the green beans for broccoli florets, asparagus spears, or Brussels sprouts. Adjust cooking time as needed.
• Spice it Up: Add a pinch of red pepper flakes to the herb butter for a little kick.
• Flavor Twists: Try different herbs like oregano or sage, or add a squeeze of fresh lemon juice over the finished dish to brighten the flavors.

Storage and Reheating Recipe Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. For best results, reheat on a baking sheet in a 350°F (175°C) oven until warmed through. This will help crisp the chicken skin and potatoes back up.

Success Tips

For an extra layer of flavor, place a few lemon slices and whole garlic cloves on the pan to roast alongside everything else. The garlic will become sweet and creamy, and the lemon will add a wonderful aroma. Also, using fresh herbs will always give you a more vibrant flavor than dried.

Frequently Asked Questions (FAQ)

Can I use boneless, skinless chicken?
Yes, but cooking time will be shorter. You’ll also miss out on the crispy skin. If using boneless breasts, aim for an internal temperature of 165°F and be careful not to overcook them.

What are the best potatoes to use?
Yukon Gold potatoes are ideal because they have a creamy texture and their skins get nice and crispy. Red potatoes would also work well.

My potatoes aren’t getting crispy. What did I do wrong?
This is likely due to overcrowding the pan or not using enough oil. Make sure the potatoes are in a single layer and have room to roast.

Can I prepare this meal in advance?
You can chop the vegetables and mix the herb butter a day ahead. Store them in separate airtight containers in the refrigerator. When you’re ready to cook, just assemble and bake.

How do I know when the chicken is fully cooked?
The most accurate method is to use an instant-read thermometer. Insert it into the thickest part of the thigh, avoiding the bone. The temperature should read at least 165°F (74°C).

Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour
Servings: 4
Category: Dinner
Difficulty: Easy
Cuisine: American
Yield: 4 servings

Equipment

• Large Rimmed Baking Sheet
• Small Bowl
• Pastry Brush
• Tongs
• Instant-Read Thermometer

Ingredients

• 1.5 lbs Yukon Gold potatoes, chopped into 1-inch pieces
• 4 bone-in, skin-on chicken thighs (about 2 lbs)
• 1 lb fresh green beans, trimmed
• 3 tablespoons olive oil, divided
• 1 teaspoon salt, divided
• 1/2 teaspoon black pepper, divided
• 4 tablespoons unsalted butter, melted
• 4-5 cloves garlic, minced
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh rosemary, chopped

Instructions

1. Preheat your oven to 400°F (200°C).
2. On a large baking sheet, toss the chopped potatoes with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Arrange in a single layer.
3. Roast for 15 minutes.
4. While potatoes are roasting, pat the chicken thighs completely dry with paper towels.
5. In a small bowl, mix the melted butter, minced garlic, chopped thyme, and rosemary.
6. Brush the garlic herb butter generously over all sides of the chicken thighs.
7. Remove the baking sheet from the oven. Push the potatoes to one side and place the chicken thighs on the pan.
8. Toss the green beans with the remaining 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Scatter them on the pan around the chicken and potatoes.
9. Return the pan to the oven and roast for 25-30 minutes, or until the chicken is golden brown and cooked through (internal temperature reaches 175-185°F), and the potatoes are tender.
10. Let the chicken rest for a few minutes before serving.

Notes

• Ensure the chicken skin is very dry to achieve maximum crispiness.
• Do not overcrowd the pan. Use two if necessary.
• Cooking times may vary based on the size of your chicken thighs and potato chunks.

Nutrition (Approximate)
Calories: 550kcal | Carbohydrates: 30g | Protein: 40g | Fat: 30g | Saturated Fat: 12g | Cholesterol: 180mg | Sodium: 700mg