A family-favorite, mess-free dinner that delivers juicy chicken, tender potatoes, and perfectly cooked green beans — all baked together on one sheet pan. The garlic-herb butter melts over everything, creating incredible flavor with almost zero cleanup. Ideal for busy weeknights!
📝 Ingredients
For the chicken:
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4 chicken breasts or thighs
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2 tbsp olive oil
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1 tbsp lemon juice
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1 tsp paprika
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1 tsp Italian seasoning
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1 tsp garlic powder
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Salt & pepper to taste
For the vegetables:
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2 cups baby potatoes, halved
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2 cups fresh green beans
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2 tbsp olive oil
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Salt & pepper
Garlic Herb Butter:
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3 tbsp melted butter
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3 cloves garlic, minced
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1 tbsp fresh parsley
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1 tsp dried oregano
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½ tsp chili flakes (optional)
🍽 Instructions
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Preheat oven to 400°F (200°C).
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Season chicken with olive oil, lemon juice, paprika, garlic powder, Italian seasoning, salt & pepper.
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Toss potatoes with olive oil, salt & pepper. Spread them on a sheet pan.
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Add the chicken to the same pan.
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Bake 20 minutes.
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Add green beans around the chicken.
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Mix the garlic herb butter and drizzle it over the chicken and veggies.
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Bake another 12–15 minutes, until chicken is fully cooked and potatoes are tender.
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Garnish with fresh parsley and serve warm!
❓ Q/A Section
Q: Can I use chicken thighs instead of breasts?
A: Yes! Thighs stay extra juicy and work perfectly.
Q: What can I substitute for green beans?
A: Broccoli, asparagus, carrots, or zucchini all work well.
Q: Can this be made ahead?
A: Yes — prep everything on the sheet pan, refrigerate, and bake when ready.
Q: How do I make it spicy?
A: Add chili flakes, cayenne pepper, or a drizzle of hot honey.
Q: What do I serve with it?
A: It’s a complete meal, but you can pair it with salad, garlic bread, or rice.
