Patrick Simon January 6, 2026

This post may contain affiliate links, please see our Disclosure for details.

Baked Herb Chicken with Roasted Potatoes & Sautéed Green Beans

Name: Baked Herb Chicken with Roasted Potatoes & Sautéed Green Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts; 1 lb baby potatoes, halved; 1 lb fresh green beans, trimmed; 3 tbsp olive oil, divided; 2 tsp dried rosemary; 2 tsp dried thyme; 3 cloves garlic, minced; 1 lemon, juiced and zested; Salt and black pepper to taste; 2 tbsp butter

Jump to Recipe·Print Recipe

There is something quietly comforting about a sheet pan warm from the oven, the kitchen scented with lemon, herbs, and roasted potatoes, while bright green beans sizzle in a skillet. Baked Herb Chicken with Roasted Potatoes & Sautéed Green Beans is that easy, homey dinner that makes a weeknight feel special and a weekend meal feel effortless. The chicken gets a golden, fragrant herb crust, the potatoes turn crisp at their edges and pillowy inside, and the green beans add a bright, crunchy finish that keeps every bite vibrant and satisfying. If you like the cozy roast-and-skillet approach, you might also enjoy a similar method used in garlic Parmesan chicken and potatoes, which leans into crisp, cheesy textures.

Why This Baked Herb Chicken with Roasted Potatoes & Sautéed Green Beans Works

This dish balances comfort and brightness, giving you tender, juicy chicken alongside potatoes that contrast soft centers with crisp, herb-speckled edges. The green beans bring a fresh snap, and a squeeze of lemon brightens everything so the plate never feels heavy. The method is forgiving, which makes it perfect for cooks who want great results with minimal fuss.

What makes it special is how the flavors layer, and how simple techniques deliver texture, aroma, and color that feel intentional and elevated. The herbs and garlic form a fragrant crust, olive oil helps the potatoes caramelize, and butter and lemon finish the green beans for a silky, glossy bite. Quick reasons this becomes a weeknight favorite

Fast hands off roasting, with most time in the oven so you can prep a salad or unwind
Family friendly flavors, easy to scale up or down
Visual appeal, with golden chicken, roasted potatoes, and vibrant green beans on one plate

What You’ll Need

A few good pantry ingredients deliver the magic here. Olive oil helps things crisp and carries the herb flavors, while butter and lemon finish the green beans for a silky sheen and lively acidity. If you want a heartier texture, swap chicken thighs for breasts, but the recipe below uses lean breasts for a clean, weeknight-friendly plate.

4 boneless, skinless chicken breasts
1 lb baby potatoes, halved
1 lb fresh green beans, trimmed
3 tbsp olive oil, divided
2 tsp dried rosemary
2 tsp dried thyme
3 cloves garlic, minced
1 lemon, juiced and zested
Salt and black pepper to taste
2 tbsp butter

Notes: If your herbs are fresh, use about three times the amount for brighter flavor, and toss potatoes with a little extra oil if you prefer very crisp edges.

How to Cook Baked Herb Chicken with Roasted Potatoes & Sautéed Green Beans

Prepare the herb mixture, and preheat the oven.
Mix the minced garlic, dried rosemary, dried thyme, lemon zest, 2 tablespoons olive oil, salt, and pepper in a small bowl until it forms a loose paste. Preheat the oven to 425°F, the high heat helps the potatoes blister and the chicken develop a golden crust, and the kitchen will begin to smell warmly herbal.
Season and sear the chicken briefly for a textural lift.
Pat the chicken breasts dry, then rub the herb paste all over each piece, pressing it into the surface so it clings. Heat a large ovenproof skillet or frying pan over medium-high heat with the remaining tablespoon of olive oil, and sear the chicken 2 minutes per side until the edges are lightly browned, the garlic smells toasty, and the crust looks fragrant.
Toss the potatoes with oil and herbs, then arrange for roasting.
While the chicken sears, toss the halved baby potatoes with a pinch of salt, a little black pepper, and an extra drizzle of olive oil if needed. Spread the potatoes cut side down on a rimmed baking sheet so they can caramelize, and arrange the seared chicken breasts on the sheet among or beside the potatoes for even cooking, leaving space so air circulates.
Roast until the chicken is cooked and potatoes are caramelized.
Slide the baking sheet into the preheated oven and roast for 18 to 22 minutes, until the chicken reaches 160°F internal temperature and the potatoes are golden at the edges and tender when pierced. The kitchen will smell savory and citrusy, and the chicken should have a golden, slightly crisp exterior from the herb paste.
Rest the chicken and finish the potatoes if needed.
Remove the pan, tent the chicken loosely with foil, and let it rest 5 minutes; carryover heat will bring the chicken to a safe 165°F and lock in juices. If the potatoes need a bit more color, give them 5 more minutes under the broiler while watching closely, until their edges sing with caramelization.
Sauté the green beans, finishing with butter and lemon.
While the chicken rests, heat a large skillet over medium-high heat with a splash of olive oil. Add the trimmed green beans and cook, tossing or stirring, until they are bright green with a little char and a tender-crisp texture, about 5 to 7 minutes. Add the butter and lemon juice, toss once or twice so the beans are glossy, season to taste, and remove from the heat so they stay bright and snappy.
Plate and garnish for serving.
Slice the chicken against the grain so each piece shows the juicy interior, arrange it with roasted potatoes and the sautéed green beans, then finish with a little extra lemon zest or a sprinkle of fresh herbs if you have them. The contrast of textures and the aroma of lemon and rosemary will invite everyone straight to the table.

Prep ~ 15 minutes, Cook ~ 30 minutes, Total ~ 45 minutes, Servings ~ 4, Kcal ~ 520 per serving (estimate)

Make-Ahead and Prep Tips

If you want to shorten weeknight time, most of this recipe lends itself to a bit of prep in advance. Mix the herb paste up to 24 hours before and store it in an airtight container in the refrigerator, so the flavors meld and you only need to rub the chicken before searing. The potatoes can be halved and kept submerged in cold water in the fridge for a day to prevent browning, then drained and patted dry before tossing with oil and roasting.

Trim the green beans and store them in a resealable bag with a paper towel for up to two days, so they are washed and ready to sauté. If you prefer, you can par-cook the potatoes by boiling for 5 minutes until slightly tender, then cool and roast; this reduces oven time and often gives an even crisper finish when roasted. To finish later, roast chicken and potatoes until nearly done, cool, refrigerate, and finish in a 400°F oven for 10 to 12 minutes when you are ready to serve.

Storing and Reheating

Leftovers keep well when handled properly. Store baked chicken, potatoes, and green beans in separate airtight containers for best texture, or combine them if convenience matters more than crispness. Refrigerate for up to 3 days, using the chicken within that window for best juiciness. For longer storage, freeze portions in airtight, freezer-safe containers for up to 2 months, separating components with parchment if possible to help prevent sogginess.

To reheat gently, warm chicken in a 325°F oven wrapped loosely in foil for 10 to 15 minutes until heated through, this helps preserve moisture. Re-crisp potatoes under the broiler for a few minutes or in a hot skillet with a teaspoon of oil, and refresh green beans quickly in a hot pan with a little butter so they regain shine without overcooking. A freshness cue is the aroma, if the chicken or buttered green beans smell sour or off, discard them.

Perfect Pairings

Here are simple, complementary dishes and additions to round out the meal

A crisp green salad with citrus vinaigrette to echo the lemon brightness
Crusty bread or a warm baguette to sop up pan juices
A light, herby grain like quinoa or couscous for extra bulk
A simple apple and fennel slaw for sweet crunch and contrast
Roasted carrots or a honey-glazed root vegetable side for added color and sweetness

Variations and Swaps

Chicken choices and small swaps let you adapt this recipe to different tastes or pantry stocks. If you prefer dark meat, bone-in chicken thighs will stay extra juicy and need a slightly longer roast time, adjust until they reach 175°F. For a lower-fat option, leave off the butter in the green beans and finish them with lemon and a drizzle of extra-virgin olive oil instead.

If you crave more texture on the chicken crust, mix 1/4 cup of panko or grated hard cheese into the herb paste before pressing it onto the breasts. For a smoky note without bacon, crisp a few slices of turkey bacon in a small pan, chop them, and sprinkle over the potatoes before serving, swap in turkey bacon for a lighter, leaner touch. Vegetarians can replace the chicken with thick slices of roasted cauliflower steaks brushed with the herb mixture, roast the same way and enjoy a similar flavor profile.

To change the herb profile, use 1 teaspoon each of dried oregano and basil for a Mediterranean feel, or add a teaspoon of smoked paprika for warmth. If you like one-pan efficiency, roast the chicken and potatoes together on the same baking sheet as directed, then sauté the green beans in the same pan you seared the chicken in to capture fond and boost flavor. For a crispier, cheesy crust, try the technique in a related recipe, which shows a crunchy finish using a mayo-based crust and gratin-style approach like parmesan-crusted chicken with mayo.

Pro Tips for Best Results

Use room temperature chicken for even cooking, patting it dry helps the herb paste adhere and promotes browning.
Give the potatoes space on the pan, crowding steams them and prevents crisp edges.
Check internal temperature with an instant-read thermometer, remove chicken at 160°F and rest to reach 165°F.
Let the chicken rest 5 minutes after roasting, resting keeps the juices from running out when you slice.
Finish green beans on high heat for bright color and a slight char, they should be tender-crisp not limp.
If using fresh herbs, add most at the end to retain their brightness, dried herbs belong in the roast and crust.

Frequently Asked Questions

How long should I roast the chicken and potatoes together?
Roast at 425°F for about 18 to 22 minutes depending on thickness, the chicken reaches 165°F after resting and the potatoes should be tender with golden edges. Thicker breasts may need an extra 5 to 7 minutes, so check the internal temperature for accuracy.
Can I use bone-in chicken instead of boneless breasts?
Yes, bone-in pieces add flavor but require a longer cook time, typically 25 to 35 minutes depending on size. Make sure the thickest part reaches a safe temperature, and allow a longer rest to let the juices settle.
What is the best way to get really crisp potatoes?
Cut potatoes into even pieces, dry them well, toss with enough oil to coat, and roast cut side down on a hot baking sheet. Give them room so air circulates and finish with a quick broil if needed for extra color, watching closely to avoid burning.
Can I make this gluten-free or dairy-free?
This recipe is naturally gluten-free as written, and you can make it dairy-free by skipping the butter on the green beans and using extra olive oil and lemon instead. The herb crust and roasted potatoes stay flavorful without dairy.
How can I reheat leftovers so they still taste good?
Reheat chicken gently in a 325°F oven wrapped in foil for 10 to 15 minutes, re-crisp potatoes under the broiler or in a skillet with a splash of oil, and refresh green beans quickly in a hot pan with a little olive oil and lemon so they remain bright and not overcooked.
Is it okay to switch the herbs or add other seasonings?
Absolutely, this recipe is flexible, and you can swap rosemary and thyme for herbs you prefer, such as oregano, basil, or tarragon. Add a pinch of smoked paprika or a dash of cayenne for warmth, but taste carefully and balance with lemon.

Final Thoughts

Baked Herb Chicken with Roasted Potatoes & Sautéed Green Beans feels like a thoughtfully composed meal without requiring complicated steps, delivering color, texture, and bright herb flavors that please a crowd. It pairs comfort with freshness, and because the components can be prepped ahead or adjusted easily, it becomes a reliable go-to for weeknights and casual dinners alike. Give it a try on a busy evening, and enjoy how simple techniques come together to create a memorable, satisfying plate.