Here’s a comforting, all-in-one Chicken, Potatoes & Green Beans recipe — simple, hearty, and perfect for a weeknight dinner.
🍗🥔🌱 One-Pan Chicken, Potatoes & Green Beans
🛒 Ingredients (4–6 servings)
- 4–6 bone-in, skin-on chicken thighs (or breasts)
- 1 ½ lbs baby potatoes, halved
- 12 oz fresh green beans, trimmed
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon dried thyme or Italian seasoning
- ½ teaspoon onion powder
- Salt and black pepper to taste
- Juice of ½ lemon
- Optional: grated Parmesan or fresh parsley for garnish
👩🍳 Instructions
1️⃣ Preheat
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment or foil.
2️⃣ Season
In a large bowl, toss potatoes with 1 tablespoon olive oil, half the garlic, salt, pepper, and half the seasoning. Spread on one side of the pan.
Season chicken with salt, pepper, paprika, thyme, onion powder, and drizzle with olive oil. Place in center of pan.
3️⃣ Bake (First Round)
Bake for 20 minutes.
4️⃣ Add Green Beans
Toss green beans with a little olive oil, remaining garlic, salt, and pepper. Add to the pan.
5️⃣ Finish Baking
Return to oven and bake another 15–20 minutes, or until:
- Chicken reaches 165°F (74°C) internal temperature
- Potatoes are tender and golden
6️⃣ Finish & Serve
Squeeze lemon juice over everything.
Sprinkle with Parmesan or parsley if desired.
💡 Flavor Variations
- Add a drizzle of melted butter and minced garlic at the end.
- Use Cajun seasoning for a spicy twist.
- Add cherry tomatoes in the last 15 minutes for extra freshness.
- Swap green beans for asparagus or broccoli.
🥘 Slow Cooker Option
Layer potatoes on bottom → chicken → seasonings → cook:
- LOW 6–7 hours
- HIGH 3–4 hours
Add green beans in the last hour so they don’t overcook.
If you’d like, I can give you:
- A creamy version
- A garlic butter version
- Or a quick stovetop skillet version
Which one would you like? 😊
