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
-
Preheat and Prepare:
- Preheat your oven to 400°F (200°C).
- Lightly grease a large rimmed baking sheet or a roasting pan.
-
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.
-
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.
-
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.
-
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