Oven-Roasted Chicken with Potatoes & Green Beans

A complete one-pan meal — juicy chicken, crispy potatoes, and tender green beans

Ingredients (Serves 4)

Protein

• 4 bone-in, skin-on chicken thighs (or drumsticks / breasts)

Vegetables

• 700 g (1½ lb) baby potatoes, halved
• 250 g (9 oz) green beans, trimmed

Seasoning

• 3 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp paprika
• 1 tsp garlic powder (or 3 fresh cloves, minced)
• 1 tsp dried oregano or thyme
• ½ tsp onion powder (optional)
• 1 tsp lemon zest (optional, but excellent)

Finish (Optional)

• Fresh parsley or rosemary
• Lemon wedges

 Instructions

1. Preheat oven to 200°C / 400°F
   Line a large baking tray with parchment paper or foil.
2. Season the chicken
   Pat chicken dry. Rub with 1 tbsp olive oil, salt, pepper, paprika, garlic powder, and herbs.
3. Prepare potatoes
   Toss potatoes with 1½ tbsp olive oil, salt, pepper, and onion powder.
   Spread on the tray and roast 15 minutes first (this ensures crispness).
4. Add chicken
   Remove tray, push potatoes aside, add chicken skin-side up.
   Return to oven and roast 25 minutes.
5. Add green beans
   Toss green beans with remaining ½ tbsp olive oil and a pinch of salt.
   Add to tray and roast 10–15 minutes more, until:
   • Chicken reaches 74°C / 165°F
   • Potatoes are golden
   • Green beans are tender with slight char
6. Finish & serve
   Sprinkle lemon zest and fresh herbs. Serve hot with lemon wedges.

 Pro Tips

• For extra-crispy chicken, broil (grill) 2–3 minutes at the end.
• Cut potatoes evenly so they roast at the same speed.
• Let chicken rest 5 minutes before serving for juiciness.

 Nutrition (Approx. per serving)

• Calories: ~480
• Protein: ~35 g
• Carbs: ~30 g
• Fat: ~25 g
• Naturally gluten-free & nut-free

 Q & A

Q: Can I use chicken breast instead of thighs?
A: Yes. Use bone-in breasts for best results. Add them with the potatoes and remove once internal temp reaches 165°F to avoid drying.

Q: Can I make this ahead?
A: Yes. Roast fully, cool, refrigerate up to 3 days, and reheat at 180°C / 350°F.

Q: Can I use frozen green beans?
A: Yes, but add them straight from frozen and roast 5 minutes longer.

Q: How do I make it spicy?
A: Add ½ tsp chili flakes, cayenne, or smoked hot paprika.

Q: What other veggies work well?
A: Carrots, Brussels sprouts, zucchini, cauliflower, or bell peppers.

• Author
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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.

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