This Garlic Herb Roasted Chicken & Vegetables is an easy, wholesome one-pan dinner featuring juicy, beautifully seasoned chicken roasted alongside golden baby potatoes, tender green beans, and sweet carrots.
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The chicken develops deliciously browned, flavorful edges while the vegetables roast in the savory garlic-herb juices. It’s a simple, satisfying meal that’s perfect for busy weeknights and family dinners.
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Why You’ll Love This Garlic Herb Roasted Chicken & Vegetables
- Juicy and flavorful chicken: Seasoned chicken roasts until tender with beautifully browned edges.
- Golden roasted potatoes: Baby potatoes become tender inside with lightly crisped edges.
- Colorful vegetables: Green beans and carrots add freshness, sweetness, and texture.
- One-pan convenience: Everything cooks together for easy preparation and cleanup.
- Balanced family dinner: Protein, vegetables, and potatoes come together in one satisfying meal.
Ingredients
For the Chicken
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp paprika
- 1 tsp dried Italian seasoning
- ½ tsp dried thyme
- ½ tsp dried rosemary
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tbsp fresh parsley, chopped
For the Vegetables
- 1½ lb baby potatoes, halved
- 8 oz fresh green beans, trimmed
- 2 large carrots, peeled and cut into chunks
- 1 small yellow onion, sliced
- 2 tbsp olive oil
- ½ tsp garlic powder
- ½ tsp dried thyme
- ½ tsp black pepper
- ½ tsp salt
For Finishing
- 1 tbsp melted butter
- 1 tbsp fresh parsley, chopped
- Lemon wedges, optional
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C). Lightly grease a large baking dish or sheet pan.
- Prepare the chicken: Pat the chicken breasts dry with paper towels. Place them in a bowl and coat with olive oil, minced garlic, paprika, Italian seasoning, thyme, rosemary, salt, and black pepper.
- Prepare the potatoes: Add the halved baby potatoes to a large bowl. Toss with olive oil, garlic powder, thyme, salt, and black pepper.
- Arrange the vegetables: Spread the potatoes, carrots, and sliced onion evenly around the baking dish. Leave enough space for the chicken pieces so the vegetables can roast rather than steam.
- Add the chicken: Place the seasoned chicken breasts among the vegetables. Drizzle any remaining seasoning mixture over the chicken.
- Initial roasting: Roast uncovered for approximately 25 minutes.
- Add the green beans: Remove the baking dish from the oven and add the fresh green beans around the chicken. Toss them gently with the roasting juices and return the dish to the oven.
- Continue roasting: Roast for another 10–15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are completely tender.
- Add the finishing butter: Brush the chicken lightly with melted butter and sprinkle the chicken and vegetables with fresh parsley.
- Rest the chicken: Allow the chicken to rest for 5 minutes before serving. This helps retain its juices.
- Serve: Serve the juicy chicken alongside the roasted potatoes, green beans, and carrots. Add fresh lemon juice if desired.
Tips for the Best Garlic Herb Roasted Chicken & Vegetables
- Don’t overcrowd the pan: Give the ingredients enough space to brown properly.
- Cut vegetables evenly: Similar-sized potato and carrot pieces will cook more consistently.
- Use a thermometer: Chicken is ready when the thickest part reaches 165°F (74°C).
- Add green beans later: This prevents them from becoming overly soft while the potatoes cook.
- Pat the chicken dry: Removing excess moisture helps the seasoning adhere and encourages better browning.
- Let the chicken rest: A short resting period keeps the chicken juicy.
- Add fresh herbs at the end: Fresh parsley brightens the rich roasted flavors.
- For extra crispy potatoes: Place the potatoes cut-side down against the hot pan before roasting.
Nutrition (Approximate Per Serving)
Servings: 4
Calories: ~520 kcal
Protein: 47g
Carbohydrates: 48g
Fat: 18g
Fiber: 7g
Sodium: ~720mg