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Juicy Herb Roasted Chicken with Baby Potatoes & Green Beans

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A simple, one-pan roasted chicken dinner with juicy chicken thighs, crispy potatoes, and tender green beans, all seasoned with fresh herbs.

Ingredients

Scale
  • 1.5 lbs chicken thighs (bone-in, skin-on)
  • 1 lb baby gold potatoes, halved
  • 1/2 lb fresh green beans, trimmed
  • 3 tbsp olive oil
  • 4 cloves garlic, minced
  • 1 tbsp fresh rosemary, chopped
  • 1 tbsp fresh thyme, chopped
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 lemon, sliced

Instructions

  1. Preheat oven to 425°F (220°C).
  2. In a large bowl, toss potatoes and green beans with 2 tbsp olive oil, half the garlic, half the herbs, salt, and pepper.
  3. Place chicken thighs on a baking sheet. Rub with remaining 1 tbsp oil, garlic, herbs, salt, and pepper. Arrange lemon slices around chicken.
  4. Spread potato and green bean mixture around the chicken on the baking sheet.
  5. Roast for 35-40 minutes until chicken is cooked through (internal temp 165°F) and potatoes are tender.
  6. Let chicken rest for 5 minutes before serving.

Notes

For crispier skin, pat chicken dry before seasoning. You can use dried herbs if fresh aren’t available—use 1 tsp each dried rosemary and thyme.

Nutrition

Find it online: https://cheerychop.com/juicy-herb-roasted-chicken-recipe/