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One-Pan Garlic Herb Chicken & Potatoes

Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

For the Chicken & Potatoes:
  • 2 large chicken breasts (halved horizontally)
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp dried oregano
  • 1 pinch salt and pepper (to taste)
  • 100 ml chicken broth (or light cream, for moisture)
  • 500 g Yukon gold or baby potatoes (cut into thick wedges)
  • 1/2 tsp dried rosemary (or thyme)
  • 1 tbsp fresh parsley (chopped, for garnish)
For the Green Beans:
  • 200 g fresh green beans (trimmed)
  • 1 tbsp butter
  • 1 clove garlic (minced)
  • 1 pinch salt

Method
 

  1. Prep the oven and dish: Preheat your oven to 200°C (400°F). Lightly grease a large glass baking dish or sheet pan.
  2. Season the chicken: In a small bowl, mix together the olive oil, smoked paprika, garlic powder, onion powder, oregano, salt, and pepper. Rub this spice mixture evenly over the halved chicken breasts. Set aside.
  3. Prep the potatoes: Toss the potato wedges with a drizzle of olive oil, dried rosemary (or thyme), salt, and pepper. Spread the potatoes out on one half of the prepared baking dish.
  4. Bake the chicken and potatoes: Place the seasoned chicken breasts on the empty half of the baking dish. Carefully pour the 100 ml of chicken broth (or light cream) around the chicken—do not pour it directly on top so you don't wash off the spices. Bake uncovered for 30–35 minutes, or until the chicken reaches an internal temperature of 75°C (165°F) and the potatoes are golden and tender.
  5. Cook the green beans: While the chicken and potatoes are in their final minutes of baking, steam the trimmed green beans for 4–5 minutes until they are tender-crisp.
  6. Sauté the green beans: In a skillet over medium heat, melt the butter and sauté the minced garlic for about 1 minute until fragrant. Toss the steamed green beans into the garlic butter, season lightly with salt, and cook for 2 more minutes.
  7. Serve: Once the chicken and potatoes are done, remove from the oven. Slice the chicken and spoon some of the savory pan juices over the top. Serve immediately alongside the roasted potatoes and garlic butter green beans. Garnish with chopped fresh parsley.

Notes

Spicy Kick: For an extra kick, add a pinch of red pepper flakes to the chicken seasoning mix before rubbing it on the meat.
Substitutions: Swap the Yukon gold potatoes for sweet potato wedges for a delicious sweet-and-savory twist. You can also use asparagus or broccoli florets in place of the green beans.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Leftover chicken is fantastic shredded and tossed into a salad the next day!