One-Pan Crispy Chicken and Potatoes with Garlic Green Beans for Busy Weeknights

Weeknight dinners often call for meals that are quick, satisfying, and require minimal cleanup. This one-pan crispy chicken and potatoes recipe with garlic green beans fits the bill perfectly. It combines juicy, bone-in chicken thighs with golden potatoes and fresh green beans, all roasted together to create a comforting meal that feels special but is incredibly easy to prepare.

One-pan crispy chicken and potatoes with garlic green beans, fresh from the oven

Why This Recipe Works for Busy Weeknights

This dish is designed to save time without sacrificing flavor. Using just one pan means you spend less time washing dishes and more time enjoying your meal. The ingredients roast together, allowing the flavors to meld naturally. The chicken skin crisps up beautifully, while the potatoes become tender and golden. The green beans add a fresh, garlicky crunch that balances the richness of the chicken and potatoes.

The recipe requires minimal prep: chop, toss, and roast. It’s perfect for anyone who wants a home-cooked meal but doesn’t have hours to spend in the kitchen.

Ingredients You’ll Need

• 6-8 bone-in, skin-on chicken thighs or a mix of breasts and thighs

• 6 medium Yukon Gold potatoes, cut into 1-inch cubes (or baby potatoes halved)

• 2 cups fresh green beans, trimmed

• 3-4 cloves garlic, minced

• 1 medium yellow onion, finely diced

• ¼ cup fresh parsley, chopped (or dried parsley)

• 1 tablespoon fresh thyme, chopped (or dried thyme)

• 2 teaspoons dried oregano

• ½ teaspoon paprika

• ½ to ¾ cup olive oil

• 1 to 2 tablespoons fresh lemon juice (or a splash of white wine)

• 2 teaspoons salt

• 1 teaspoon black pepper

  
  

These ingredients come together to create a balanced dish with savory herbs, a hint of citrus, and a touch of smoky paprika.

Step-by-Step Instructions

1. Preheat the oven to 425°F (220°C). Lightly oil a large baking pan or dish to prevent sticking.

2. Combine the ingredients: In a large bowl, mix the chicken, potatoes, garlic, onion, parsley, thyme, oregano, paprika, olive oil, lemon juice (if using), salt, and pepper. Toss everything until the chicken and potatoes are evenly coated with the seasoning and oil.

3. Add the green beans: Toss the trimmed green beans into the bowl and mix gently. They will roast alongside the other ingredients and absorb the flavors.

4. Arrange in the pan: Place the chicken pieces skin-side up on the pan. Spread the potatoes and green beans evenly around or under the chicken. This arrangement helps the chicken skin crisp up while the vegetables roast evenly.

5. Roast for 45 to 60 minutes. The chicken is done when it reaches an internal temperature of 165°F (74°C), and the potatoes are golden and tender. For extra crispy skin, broil the dish for the last 2 to 3 minutes, watching carefully to avoid burning.

6. Rest and serve: Let the dish rest for a few minutes before serving. Sprinkle with extra fresh parsley or a squeeze of lemon juice to brighten the flavors.

   
   

Tips for Perfect Results

• Swap vegetables seasonally: If green beans aren’t available, asparagus or broccoli work well in spring and summer.

• Use bone-in chicken: The bone adds flavor and helps keep the meat juicy during roasting.

• Cut potatoes evenly: Uniform potato pieces ensure even cooking and consistent texture.

• Reheat leftovers: This dish reheats well for lunch the next day. Simply warm in the oven or microwave until heated through.

• Adjust seasoning: Feel free to add a pinch of chili flakes for a bit of heat or swap lemon juice for white wine vinegar for a different tang.

  
  

Why Bone-In Chicken Thighs Are Ideal

Bone-in, skin-on chicken thighs are a great choice for this recipe because they stay juicy and flavorful during roasting. The skin crisps up nicely, adding texture and richness to the dish. Compared to boneless breasts, thighs are more forgiving if slightly overcooked, making them perfect for a one-pan meal where everything cooks together.

Making This Recipe Your Own

This recipe is a great base for experimenting with flavors. You can add other herbs like rosemary or sage, or swap the paprika for smoked paprika to deepen the smoky notes. For a Mediterranean twist, add olives and sun-dried tomatoes before roasting. The lemon juice brightens the dish, but you can also use orange juice or balsamic vinegar for a different flavor profile.

Serving Suggestions

Serve this one-pan meal with a simple side salad or crusty bread to soak up the juices. A light cucumber and tomato salad with a drizzle of olive oil and vinegar complements the roasted flavors well. For a heartier meal, add a dollop of Greek yogurt or tzatziki on the side.

This dish also pairs nicely with a glass of crisp white wine or a light beer, making it a satisfying dinner for any night of the week.