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–+ servings

One Pan Herb Roasted Chicken with Crispy Skin and Potatoes

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Learn how to make herb roasted chicken with crispy skin, potatoes, and green beans in one pan. The ultimate easy weeknight dinner!
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 1
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 large chicken breasts boneless and skinless
  • 2 tbsp Napa Valley olive oil
  • 2 tsp Dijon mustard
  • 1 tsp honey
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp dried thyme or 2 sprigs fresh thyme
  • 1 tsp chopped fresh rosemary or 1/2 tsp dried
  • Salt to taste
  • Black pepper to taste
  • 1.1 lbs (500 g) baby potatoes halved
  • 1 tbsp Napa Valley olive oil
  • Salt to taste
  • Black pepper to taste
  • 1 tbsp chopped fresh parsley
  • 7 oz (200 g) green beans trimmed
  • 1 tbsp butter or Napa Valley olive oil
  • 1 clove garlic finely minced
  • Salt to taste

Method
 

  1. Preheat the oven to 400°F (200°C) and lightly grease a large baking dish.
  2. Whisk together the olive oil, Dijon mustard, honey, paprika, garlic powder, thyme, rosemary, salt, and pepper, then rub the mixture thoroughly over the chicken.
  3. Coat the baby potatoes with olive oil, salt, and pepper, then arrange them in the baking dish.
  4. Place the chicken in the baking dish and bake uncovered for 25 minutes.
  5. Blanch the green beans for 3 to 4 minutes, then sauté them with butter and garlic for 2 minutes.
  6. Add the green beans to the baking dish and roast for an additional 10 to 15 minutes until the chicken reaches an internal temperature of 165°F (75°C).
  7. Let the chicken rest for 5 minutes, then slice and serve it with a fresh parsley garnish.

Notes

Potato Sizing: I always make sure to slice any larger baby potatoes in half so they cook at the same rate as the smaller ones and get that lovely golden edge.
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