Easy One-Pan Chicken Potatoes and Green Beans
A wholesome, flavor-packed one-pan meal featuring juicy chicken, crispy roasted potatoes, and tender green beans—all baked together on a single sheet pan in just 30 minutes. Perfect for busy weeknights or lazy meal prep days.
Ingredients
For the Chicken:
- 1.25 lbs boneless skinless chicken breasts or thighs, cut into 1-inch chunks
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
For the Veggies:
- 1 lb baby potatoes halved or quartered
- ½ lb fresh green beans trimmed
- 1 tbsp olive oil
- Optional: ½ red onion sliced
- Optional: 1 cup cherry tomatoes
Instructions
Preheat & Prep the Potatoes
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper. Toss halved baby potatoes with olive oil and seasoning. Spread in a single layer on one side of the pan.
Season the Chicken
- Pat chicken chunks dry. Toss with olive oil, garlic powder, paprika, Italian seasoning, salt, and pepper until evenly coated.
Add Chicken & Green Beans
- Add seasoned chicken to the center of the pan. In the same bowl, toss green beans with a little olive oil. Arrange them around the edges of the pan in a single layer.
Bake to Perfection
- Bake for 25–28 minutes, flipping chicken halfway through. For crispier edges, broil for the last 2–3 minutes (watch closely!).
Serve & Garnish
- Remove from oven and rest for 1–2 minutes. Finish with a squeeze of lemon juice and sprinkle of fresh parsley. Serve warm or divide into meal prep containers.
Video
Notes
- You can swap in other vegetables like broccoli, zucchini, or carrots—just adjust roasting time accordingly.
- Use a meat thermometer to ensure the chicken reaches 165°F (74°C) internally.
- Add a Parmesan cheese finish for extra flavor—sprinkle over veggies during the last 5 minutes of baking.