If you’re looking for a one-pan, no-fuss meal that’s packed with flavor, this Italian Chicken, Potatoes, and Green Beans recipe is a total game-changer. Imagine juicy, tender chicken, perfectly roasted potatoes, and crisp green beans, all seasoned with zesty Italian herbs and baked to perfection. It’s the kind of meal that feels fancy but takes minimal effort—perfect for busy weeknights or when you want something delicious without spending hours in the kitchen.
Why You’ll Love Italian Chicken, Potatoes, and Green Beans
One-Pan Wonder Less mess, less cleanup—just throw everything on a sheet pan and let the oven do the work.
Flavor-Packed The Italian seasoning, garlic, and olive oil infuse every bite with bold, savory goodness.
Balanced Meal You get protein, veggies, and carbs all in one dish—no need for extra sides.
Customizable Switch up the seasonings, use different veggies, or add cheese for a personal twist.
Meal-Prep Friendly Make a big batch and enjoy leftovers for easy lunches during the week.
Ingredients
Ingredients in Italian Chicken, Potatoes, and Green Beans
This recipe is made with simple, wholesome ingredients that come together for an incredibly satisfying meal.
Chicken Breasts Tender, juicy, and full of protein, they absorb the Italian flavors beautifully.
Baby Potatoes Creamy on the inside, crispy on the outside—roasting them with Italian herbs takes them to the next level.
Green Beans Fresh, crisp, and slightly sweet, they add a nice balance to the dish.
Olive Oil Helps everything roast to golden perfection while adding a hint of richness.
Garlic Because everything is better with garlic, right? It brings out deep, savory notes.
Italian Seasoning A perfect blend of basil, oregano, thyme, and rosemary for authentic Italian flavor.
Parmesan Cheese (Optional) Adds a delicious salty, nutty touch to finish the dish.
Instructions
Let’s break it down step by step so you can get this delicious meal on the table with ease!
Preheat the Oven Set your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it.
Prepare the Ingredients Wash and halve the baby potatoes, trim the green beans, and pat the chicken breasts dry.
Season Everything In a large bowl, toss the chicken, potatoes, and green beans with olive oil, minced garlic, and Italian seasoning until well coated.
Assemble on a Baking Sheet Spread everything evenly on the prepared sheet pan, making sure the potatoes are in a single layer for even roasting.
Bake to Perfection Roast for 35-40 minutes, or until the chicken is fully cooked (165°F internal temperature) and the potatoes are golden brown.
Add Parmesan & Serve If using, sprinkle grated Parmesan cheese on top for extra flavor. Let it sit for a couple of minutes before serving.
Nutrition Facts
Servings: 4
Calories per serving: 350-400 (varies with portion size and cheese addition)
Preparation Time
Prep Time: 10 minutes
Cook Time: 35-40 minutes
Total Time: 45-50 minutes
How to Serve Italian Chicken, Potatoes, and Green Beans
This dish is a complete meal on its own, but you can elevate it with these pairings:
- Garlic Bread for soaking up any leftover juices.
- Side Salad with balsamic dressing for extra greens.
- A Light Soup like minestrone or tomato basil.
- Extra Cheese because why not? A sprinkle of mozzarella or feta can add even more depth.
Additional Tips
- Want crispier potatoes? Roast them for 10 minutes before adding the chicken and green beans.
- Prefer dark meat? Swap chicken breasts for thighs for extra juiciness.
- Short on time? Use pre-cut potatoes and frozen green beans to make prep even faster.
- Love spice? Add a pinch of red pepper flakes for a little heat.
- Leftovers? Store in an airtight container for up to 4 days—it reheats beautifully!
FAQ’s
1. Can I use frozen green beans?
Yes! Just add them in the last 15 minutes of baking so they don’t overcook.
2. What’s the best way to check if the chicken is done?
Use a meat thermometer—it should read 165°F (75°C) at the thickest part.
3. Can I make this in an air fryer?
Absolutely! Cook at 375°F for 20-25 minutes, shaking the basket halfway through.
4. Can I marinate the chicken ahead of time?
Yes! Letting it marinate in the Italian seasoning and olive oil for a few hours deepens the flavor.
5. Can I use sweet potatoes instead?
Of course! Sweet potatoes add a natural sweetness that pairs wonderfully with the Italian herbs.
6. What other vegetables work well in this dish?
Zucchini, bell peppers, or asparagus make great additions.
7. How do I prevent dry chicken?
Avoid overcooking and use bone-in, skin-on chicken if you want extra moisture.
8. Can I make this dairy-free?
Yes! Just skip the Parmesan, and it’s still incredibly flavorful.
9. What can I do if my potatoes aren’t crispy enough?
Broil them for 2-3 minutes at the end for extra crispiness.
10. How do I store and reheat leftovers?
Store in the fridge for up to 4 days and reheat in the oven at 350°F until warmed through.
Conclusion
This Italian Chicken, Potatoes, and Green Beans recipe is everything you want in a meal—simple, flavorful, and totally satisfying. Whether you’re meal prepping for the week or making dinner for the family, it’s a stress-free, one-pan dish that delivers every time. Give it a try, and let me know how you customize it! Buon appetito!
Print
Italian Chicken, Potatoes, and Green Beans
- Prep Time: 15 minutes
- Cook Time: 35–45 minutes
- Total Time: Approximately 55–65 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Roasting / Baking
- Cuisine: Italian / American
- Diet: Gluten Free
Description
A hearty one-pan dinner bursting with Italian flavors, this dish combines tender chicken with crispy roasted potatoes and vibrant green beans. Infused with garlic, olive oil, and a blend of Italian herbs, it delivers a satisfying and balanced meal that’s perfect for busy weeknights or relaxed weekend dinners.
Ingredients
For the Chicken & Vegetables:
4 bone-in, skin-on chicken thighs (or chicken breasts, if preferred)
1 lb baby potatoes, halved or quartered
1 lb green beans, trimmed
1 pint cherry tomatoes (optional, for added color and flavor)
For the Marinade:
3 tablespoons extra-virgin olive oil
4 garlic cloves, minced
1 lemon (juiced, plus extra lemon wedges for serving)
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
Salt and pepper, to taste
1/2 teaspoon red pepper flakes (optional, for a slight kick)
Instructions
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Preheat and Prepare:
- Preheat your oven to 400°F (200°C).
- Lightly grease a large rimmed baking sheet or a roasting pan.
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Marinate the Chicken:
- In a small bowl, whisk together olive oil, minced garlic, lemon juice, oregano, basil, thyme, salt, pepper, and red pepper flakes if using.
- Pat the chicken dry with paper towels and rub half of the marinade over the chicken pieces. Set aside for 10 minutes while you prepare the vegetables.
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Prepare the Vegetables:
- In a large bowl, toss the baby potatoes and green beans (and cherry tomatoes, if using) with the remaining marinade.
- Arrange the vegetables evenly on the prepared baking sheet.
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Combine and Roast:
- Nestle the marinated chicken pieces among the vegetables on the baking sheet, skin side up if using skin-on chicken.
- Roast in the preheated oven for 35–45 minutes until the chicken is cooked through (internal temperature of 165°F/74°C) and the potatoes are tender and golden.
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Finish and Serve:
- Remove from the oven and let rest for 5 minutes.
- Squeeze additional lemon juice over the top and garnish with extra fresh herbs if desired.
- Serve the chicken with a generous helping of roasted vegetables.
Notes
- For extra crispiness, broil the dish for 2–3 minutes at the end of roasting.
- You can substitute or add other vegetables like zucchini or bell peppers for variety.
- If using chicken breasts, adjust cooking time to prevent overcooking
Nutrition
- Serving Size: 1 plate (~350g)
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 320 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 16 g
- Trans Fat: 0g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 110 mg