This recipe features juicy, oven-roasted chicken paired with tender baby potatoes and green beans—all cooked in one pan for minimal cleanup and maximum flavor. The garlic and herb marinade, accented with lemon, creates a bright, savory profile that works perfectly for a busy weeknight or a casual dinner party.
—
**Ingredients:**
**Chicken & Vegetables:**
– 4 bone-in, skin-on chicken thighs (or chicken breasts, if preferred)
– 1 lb baby potatoes, halved (or quartered if larger)
– 12 oz green beans, trimmed
**For the Marinade & Seasoning:**
– 4 garlic cloves, minced
– 2 tablespoons olive oil
– Zest and juice of 1 lemon
– 1 teaspoon dried thyme
– 1 teaspoon dried rosemary
– 1 teaspoon dried oregano
– Salt and freshly ground black pepper, to taste
– Optional: ½ teaspoon red pepper flakes (for a hint of heat)
– Optional garnish: Fresh chopped parsley
—
**Instructions:**
**1. Preheat & Prepare:**
– Preheat your oven to 400°F (200°C).
– Pat the chicken dry with paper towels and season both sides with salt and pepper.
**2. Marinate the Vegetables:**
– In a large bowl, combine the baby potatoes with olive oil, minced garlic, lemon zest, thyme, rosemary, oregano, and a pinch of salt and pepper. Toss well to evenly coat.
**3. Arrange the Pan:**
– On a large rimmed baking sheet, arrange the seasoned potatoes in a single layer.
– Nestle the chicken thighs skin-side up on one side of the pan.
**4. Initial Roast:**
– Roast in the preheated oven for 20 minutes. This head start helps the potatoes begin to soften and the chicken to start rendering its fat.
**5. Add the Green Beans:**
– After 20 minutes, add the trimmed green beans to the pan. Drizzle them lightly with a little extra olive oil and season with salt and pepper.
– If you’re using red pepper flakes, sprinkle them over the vegetables at this stage.
– Return the pan to the oven.
**6. Finish Roasting:**
– Roast for an additional 15–20 minutes. The total cooking time should be about 35–40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are fork-tender.
– For extra-crisp skin, you can switch the oven to broil for the last 2–3 minutes—just keep a close eye to avoid burning.
**7. Finish & Serve:**
– Once done, remove the pan from the oven. Squeeze the lemon juice over the chicken and vegetables.
– Garnish with fresh chopped parsley if desired.
– Serve immediately and enjoy your one-pan meal!
—
**Nutritional Information:**
*(Per Serving – Approximate)*
– Calories: 500–550 kcal
– Protein: 35–40 g
– Carbohydrates: 30–35 g
– Fat: 25–30 g
– Fiber: 4–6 g
– Sodium: Approximately 500 mg
*Note: These values are estimates and can vary based on the specific brands and sizes of ingredients used.*
—
**Notes & Tips:**
– **Pan Space:** Ensure your pan isn’t overcrowded; proper spacing allows for even roasting and a better crisp on the chicken skin.
– **Chicken Variations:** If you opt for chicken breasts, consider reducing the cooking time slightly to prevent them from drying out. Alternatively, you could use boneless thighs for a quicker-cooking version.
– **Herb Adjustments:** Feel free to adjust the herbs to suit your taste—fresh thyme, rosemary, or oregano can be used in place of the dried versions for a more vibrant flavor.
– **Additional Veggies:** This recipe is versatile. You can add other vegetables (such as carrots or Brussels sprouts) if you desire more variety.
– **Prep Ahead:** You can marinate the chicken and potatoes up to a few hours in advance to deepen the flavors.
—
This one-pan recipe offers a delightful combination of textures and flavors while keeping both your cooking time and cleanup to a minimum. Enjoy your meal!