Sheet Pan Chicken and Potatoes With Garlic and Herbs
In this one pan recipe, chicken and potatoes are paired with green beans for a simple yet delicious meal. The combination of garlic and Italian herbs make this meal irresistible!
Recipe Highlights
You’ll love this recipe not only for the flavor, but for these reasons:
- Total time to prepare and cook is only about 45 minutes
- Whole30 compliant
- Paleo compliant
- Gluten-free
Ingredients for This Chicken and Potato Sheet Pan Meal
The ingredients for this meal are simple and easy to keep on hand. Here’s what you’ll need.
- 3 chicken breasts, boneless and skinless
- Salt, to taste
- Pepper, to taste
- 1 pound red potatoes, chopped into pieces
- 12 ounces green beans, fresh or frozen
- 4 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon Italian seasoning
- Garnish with fresh herbs, optional
Ingredient Notes
- The chicken breasts should be uniform in size for even cooking. If the breasts are very thick, I like to cut them in half widthwise for easy baking.
- The potatoes should be about 1 ½ inches thick and as uniform in size as possible for even cooking.
Variations
- Chicken thighs or other meat can be used in place of the chicken breasts. You may need to adjust the cooking time and temperature depending on your substitution.
- Other vegetables can be used in place of the green beans and potatoes.
- Garlic powder or pre-minced garlic can be used in place of the fresh minced garlic.
- You can change the seasoning from Italian and add in other fresh herbs for a different flavor.
How to Make One Pan Chicken and Potatoes With Green Beans
Making this sheet pan meal is so easy! Here’s what you need to do.
Step One
Preheat the oven to 400℉.
Step Two
Arrange the chicken breasts at one end of the pan. They should not be touching as you want them to bake evenly. Salt and pepper them to taste.
Arrange the green beans in the middle of the pan next to the chicken. Pile them on top of each other so that they steam while cooking.
Place the cut potatoes at the end of the pan. Make sure they are in a single layer and not overcrowded.
Step Three
Mix the olive oil, garlic, and seasoning together in a small bowl. Drizzle the mixture over the chicken, potatoes, and green beans. Toss the vegetables to coat and make sure the tops of the chicken are coated generously.
Step Four
Bake in the oven for 25-35 minutes. The cook time will vary based on the thickness of your chicken and vegetables.
This chicken and potato meal is done when the chicken reaches an internal temperature of 165℉ and the potatoes are fork-tender.
What to Serve With Sheet Pan Chicken, Green Beans, and Potatoes
The beauty of this one-pan chicken, potato, and green bean meal is that it’s a complete meal in itself. You don’t need to serve it with anything!
However, if you do want extra sides with this recipe, you can serve it alongside a soup or salad. You can also serve it with additional vegetables or a side of bread.
How to Store One Pan Baked Chicken and Potatoes
The cooked meal can be stored for 2-3 days in an airtight container in the fridge. Reheat leftovers in the oven or microwave until heated through.
Freeze and Make Ahead Instructions
I don’t recommend freezing the leftover vegetables in this meal. Roasted veggies usually don’t hold up well to freezing and reheating.
You can prep and freeze your vegetables prior to cooking this meal. Frozen vegetables work well with sheet pan meals and can be added to the pan while still frozen.
Sheet Pan Chicken and Potatoes With Garlic and Herbs
Equipment
- 1 Sheet Pan
- 1 Oven
Ingredients
- 3 chicken breasts boneless and skinless
- salt to taste
- pepper to taste
- 1 pound red potatoes chopped into pieces
- 12 ounces green beans fresh or frozen
- 4 tablespoons olive oil
- 3 cloves of garlic minced
- 1 tablespoon Italian seasoning
- Garnish with fresh herbs optional
Instructions
- Preheat the oven to 400℉.
- Arrange the chicken breasts at one end of the pan. They should not be touching as you want them to bake evenly. Salt and pepper them to taste.
- Arrange the green beans in the middle of the pan next to the chicken. Pile them on top of each other so that they steam while cooking.
- Place the cut potatoes at the end of the pan. Make sure they are in a single layer and not overcrowded.
- Mix the olive oil, garlic, and seasoning together in a small bowl. Drizzle the mixture over the chicken, potatoes, and green beans. Toss the vegetables to coat and make sure the tops of the chicken are coated generously.
- Bake in the oven for 25-35 minutes. The cook time will vary based on the thickness of your chicken and vegetables.
- This chicken and potato meal is done when the chicken reaches an internal temperature of 165℉ and the potatoes are fork-tender.
