It doesn’t get tastier or healthier than this tender and juicy Chicken with Potatoes and Green Beans. It’s a simple one-pan wonder dish seasoned with Italian spices and roasted to perfection. Easy to prepare with quick cleanup, it’s guaranteed to please!It’s hard not to love sheet pan dinners! They require minimal effort and are ready in about 30 minutes. And people still think you’ve been toiling away for hours… This is one of my favorite go-to sheet pan recipes, along with Baked Chicken Fajitas and Sheet Pan Shrimp Fajitas.
Chicken is a staple in cuisines from around the world. It’s delicious, comforting and easy to make. My favorite chicken recipes include Slow Cooker Honey Garlic Chicken, General Tso’s Chicken, Chicken Pad Thai, Lemon Chicken, Teriyaki Chicken, Chicken Masala and Chicken Fajitas. When properly cooked, they are so tender, juicy and full of flavor.
Over the years, I have used this tip and my chicken turns out perfectly every single time: instead of baking the chicken breasts at 350°F for 30 minutes, baking them at a high temperature for a shorter time is a secret to getting juicy chicken! Bake your chicken breast at 450°F for 18-20 minutes will yield tasty chicken breasts.
How to Make One Pan Chicken Potatoes and Green Beans
Chicken Potatoes and Green Beans One Pan Meal is so easy to make. It takes about 5 minutes to prepare and the oven will do the rest for you. You will get a tasty and healthy dinner that your whole family will enjoy! To make it, you need a cutting board and a large sheet pan.
Step 1: Place Key Ingredients in the Sheet Pan
Simply slice your baby potatoes in half, mince some garlic and toss onto the pan along with green beans and cherry tomatoes. Place the chicken breasts between potatoes and green beans. Rub chicken breasts with oil and sprinkle seasonings. Toss until everything is evenly coated.
I also added some lemon slices on top of the chicken to keep it juicy as well as rosemary sprigs for extra flavor. Then cover them with buttered parchment paper and this helps to maintain moisture. As I used skinless breasts, this buttered parchment paper acts like the skin and keeps the moisture.
Note: If you don’t like the crispy green beans, you can add them during the last 15 minutes of baking. Also it will avoid them from losing their color.
Step 2: Bake Chicken, Potatoes and Green Beans
I recommend baking them at 450°F for 18 to 20 minutes. Baking the chicken at a high temperature for a short time yields extra tender chicken breasts. In the mean time, potatoes will be baked perfectly as well.
As this bakes, the chicken and vegetables release juices that caramelize in the pan and sputter away to self-baste everything and keep it moist.
Step 3: Let the Chicken Rest
This step only takes 5 minutes, but makes big difference. You will loose some juices if you cut your chicken too soon, as a result, the chicken will be less tender.
You can cover them with some aluminum foil to keep the heat in while the chicken breasts are resting. Let them rest for about 5 to 10 minutes and your chicken breasts will be ready to be served.
Use tongs or two spoons to serve everything onto serving plates. Try not to start salivating!
How to Tell When Your Chicken is Done
As soon as clear juice starts to seep out of your chicken breasts, it means that they are cooked through. It’s best to check 5 minutes before the total bake time. A little pool of clear juice is coming out from the chicken breasts, and the pool will get bigger and start to sizzle. Then you need to take the chicken out immediately.
You can also insert a meat thermometer, and if the internal temperature reaches 165°F, it means your chicken is done.
Tips and Secrets for Making Flavorful and Juicy Chicken Breasts
- Rub your chicken breasts with oil or butter before add in the seasoning.
- If your potatoes are larger than 1-inch in size, it’s better to quarter them to make sure that they get enough seasonings.
- Covering them with buttered parchment paper helps to maintain moisture.
- Baking them at a high temperature (450F) for a short time makes extra tender and juicy chicken, and perfectly cooked potatoes
- Consider broiling the chicken for 2-3 minutes before serving for additional color
- Let your chicken rest for 5 to 10 minutes before serving. Cover with aluminum foil while resting.
Ingredients I Used for this Recipe
- Chicken breasts: I used boneless and skinless chicken breasts for this recipe. You can also use bone-in chicken breasts or even chicken thighs, but need to adjust the cooking time accordingly. Check How Long to Bake Chicken for different types of meat.
- Green beans: I used green beans and grape tomatoes for the amazing color combination. You can replace the veggies with broccoli, asparagus or bell peppers.
- Potatoes: I used red baby potatoes, but you can use golden potatoes. Chunks of peeled sweet potatoes are a good option as well.
- Rosemary: I added rosemary for extra flavor, and it’s totally optional. You can also use fresh thyme or oregano.
How Long Does Chicken Last in the Fridge
To maximize the quality of cooked chicken with potatoes and green beans, store them in airtight containers or tightly wrap it with aluminum foil or plastic wrap.
Make sure to refrigerate them within two hours of cooking, and they’ll last for 3-4 days in the refrigerator. Check here to see how to store cooked chicken.
How to Serve Chicken with Green Beans and Potatoes
While the dish is a complete meal by itself, you may want to pair it with a glass of light red wine like a pinot noir or a crisp sauvignon blanc or chardonnay if you prefer whites. Any light beer like a lager or pilsner goes well too.
Watch Now: How to Make Chicken, Potatoes and Green Beans
30 Minute One Pan Baked Chicken With Potatoes and Green Beans
It doesn’t get tastier or healthier than this tender and juicy Chicken with Potatoes and Green Beans. It’s a simple one-pan wonder dish seasoned with Italian spices and roasted to perfection. Easy to prepare with quick cleanup, it’s guaranteed to please!
- 1 lb small red potatoes halved
- 12 cherry or grape tomatoes
- 3-4 chicken breasts boneless, skinless
- 1 lemon sliced into rings
- 4 tsp garlic minced
- 1 tsp oregano
- 1 tsp thyme
- 4 tbsp olive oil
- salt and pepper to taste
- 1 tbsp butter
- 3 sprigs fresh rosemary optional
- 3/4 lb green beans trimmed
- fresh parsley for serving
Preheat oven to 450°F and set your oven rack to the top half. Set aside a large baking sheet.
Scatter potatoes and tomatoes across baking sheet. Add chicken breasts in the middle a few inches apart. Rub chicken breasts with 1 tablespoon oil.
- Sprinkle minced garlic, oregano and thyme across pan. Add salt and pepper to taste.
Drizzle the rest of olive oil evenly across. Toss to mix well. Place several lemon slices on top of chicken.
Butter a piece of parchment paper, and cover the chicken and vegetables with buttered parchment paper (butter side facing down)
Bake for 18 to 20 minutes (add green beans during the last 10 minutes).
As soon as clear juice starts to seep out of your chicken breasts, it means that they are cooked through. If chicken looks pale, broil for the last 5 minutes.
Let your chicken rest for 5 to 10 minutes before serving. Cover with aluminum foil while resting. Serve and enjoy!
Looking for more easy chicken recipes?
Editor note: This post was originally published in January 2017 and updated in February 2018
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