Cooking Tips
Garlic Herb Chicken with Roasted Potatoes & Green Beans
Golden garlic herb chicken with crispy roasted potatoes and buttery green beans — a wholesome, one-pan-style family dinner.
By Steak House Diaries Editorial Desk | Published | Updated | 2 min read
This is a complete dinner on one plate: chicken breasts coated in garlic herb butter and cooked until golden, with potatoes roasted until crisp and green beans finished in butter. The lemon wedges on the side brighten the whole meal. It is simple food, done well, and it works for a weeknight just as well as a weekend table.
Ingredients
Garlic herb chicken:
2 large boneless, skinless chicken breasts (500–600 g)
3 tbsp olive oil
3 tbsp butter, melted
4 garlic cloves, minced
1 tbsp fresh lemon juice
1 tsp Italian seasoning
1 tsp dried oregano
½ tsp paprika
½ tsp garlic powder
½ tsp black pepper
1 tsp salt, or to taste
½ tsp dried thyme
2 tbsp fresh parsley, chopped
Roasted potatoes:
500 g baby potatoes, cut into cubes
Green beans:
300 g fresh green beans, trimmed
To serve:
1 lemon, cut into wedges
Method
1. Heat the oven to 200°C (400°F). Toss the potato cubes with half the olive oil, half the salt and half the pepper, and spread on a baking tray. Roast for 25–30 minutes, turning once, until crisp and golden.
2. Mix the melted butter with the garlic, lemon juice, Italian seasoning, oregano, paprika, garlic powder, thyme and remaining salt and pepper.
3. Pat the chicken dry and brush generously with the garlic herb butter. Heat the remaining olive oil in a large oven-safe pan over medium-high heat and sear the chicken for 3–4 minutes per side until golden.
4. Transfer the pan to the oven for 8–10 minutes, until the chicken reaches 165°F (74°C) at its thickest point. Rest for 5 minutes before slicing.
5. While the chicken rests, steam or boil the green beans for 3–4 minutes until just tender, then toss with a knob of butter and a pinch of salt.
6. Plate the sliced chicken with the roasted potatoes and green beans, scatter over the parsley and serve with lemon wedges.
Cooking Tips
Do not crowd the potato tray — space is what makes them crisp instead of steamed.
Resting the chicken keeps the juices in; slicing straight from the pan dries it out.
Add the beans to the pan for the last minute if you want them to pick up the garlic butter.
Frequently asked questions
Can I use chicken thighs instead of breasts?
Yes — boneless thighs work well; cook until they reach 165°F (74°C) and give them a minute or two longer in the oven.
How do I keep the potatoes crispy?
Cut them evenly, dry them before oiling, and roast at high heat on a preheated tray without overcrowding.