Here’s a simple, flavorful One-Pan Italian Chicken, Potatoes & Green Beans Bake — minimal cleanup, full of Italian-seasoned goodness, and perfect for a weeknight dinner.
🍗🥔 One-Pan Italian Chicken, Potatoes & Green Beans Bake
🛒 Ingredients (Serves 4)
- 4 bone-in, skin-on chicken thighs (or breasts)
- 1 lb (450 g) baby potatoes, halved
- 12 oz (340 g) green beans, trimmed
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp dried Italian seasoning
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
- Optional: grated Parmesan cheese, lemon wedges
👩🍳 Instructions
1️⃣ Preheat Oven
- Preheat oven to 400°F (200°C).
- Lightly grease a large baking sheet or roasting pan.
2️⃣ Prepare Chicken & Veggies
- In a large bowl, combine olive oil, garlic, Italian seasoning, paprika, salt, and pepper.
- Toss chicken thighs in half of the mixture to coat.
- Toss halved potatoes in the remaining mixture.
3️⃣ Arrange on Pan
- Place chicken thighs on the pan first.
- Scatter potatoes around the chicken.
- Roast for 20 minutes.
4️⃣ Add Green Beans
- Add green beans to the pan, tossing lightly with pan juices.
- Roast for another 20–25 minutes, until chicken is cooked through (internal temp 165°F / 74°C) and potatoes are tender.
5️⃣ Optional Finishing Touches
- Sprinkle with grated Parmesan cheese and a squeeze of fresh lemon juice before serving.
🔥 Tips & Variations
- Vegetable swaps: Use asparagus, Brussels sprouts, or bell peppers instead of green beans.
- Skinless chicken: Use boneless, skinless thighs or breasts, but reduce cooking time to 25–30 minutes total.
- Extra flavor: Add fresh rosemary or thyme sprigs to the pan.
- Make it spicy: Sprinkle red pepper flakes over the chicken and potatoes before roasting.
- Crispier potatoes: Parboil halved potatoes for 5 minutes before roasting.
If you want, I can give you a restaurant-style version with juicy, perfectly seasoned chicken, golden crispy potatoes, and tender, flavorful green beans all baked together on one pan.
Do you want me to provide that version?
