Herb-Roasted Chicken with Potatoes, Carrots & Green Beans

Every time I make this Herb-Roasted Chicken with Potatoes, Carrots & Green Beans, I’m reminded why simple, home-style dinners always win. It’s the kind of meal that fills the kitchen with the smell of garlic, thyme, and roasted vegetables while you barely lift a finger. The chicken turns golden and juicy, the veggies caramelize just enough, and the herbs bring everything together perfectly. It’s an easy weeknight dinner that feels like a Sunday roast. The best part is it all cooks in one pan, with less cleanup, more flavor, and pure comfort on a plate.

Why I Love This Recipe

This Herb-Roasted Chicken with Potatoes, Carrots & Green Beans has everything I love in one pan. It’s colorful, filling, and full of flavor without needing fancy ingredients. The herbs give the chicken a beautiful golden crust, while the vegetables soak up all those savory juices. What makes it even better is how easy it is to make, a little prep, and the oven does the rest. It’s the kind of meal that makes the house smell amazing and always gets clean plates at the table.

Ingredients for Herb-Roasted Chicken with Potatoes, Carrots & Green Beans

This recipe uses simple, fresh ingredients that come together beautifully in the oven. Everything cooks in one dish, making it perfect for busy weeknights or family dinners.

Ingredient	Amount
Chicken breasts or thighs	4 whole
Potatoes, halved or diced	3–4
Carrots, sliced	3
Fresh green beans	2 cups
Olive oil	1 tablespoon
Garlic, minced	1 teaspoon
Dried rosemary	1 teaspoon
Dried thyme	1 teaspoon
Parsley	1 teaspoon
Paprika	1/2 teaspoon
Chicken broth	1 cup
Salt and pepper	To taste

These ingredients are simple but packed with flavor. The olive oil and herbs make the chicken crisp on the outside while keeping it tender inside. The vegetables roast perfectly, soaking up the juices and seasonings. If you enjoy herby roasted dinners like this, you should also try my Maple Rosemary Chicken with Potatoes for another cozy one-pan meal.

Step-by-Step Preparation

Making this Herb-Roasted Chicken with Potatoes, Carrots & Green Beans is easy and satisfying. Everything comes together in one dish for a flavorful, wholesome meal that looks as good as it tastes.

Step 1: Preheat the Oven
Set your oven to 400°F (200°C) and lightly grease a large baking dish. This helps the chicken and vegetables roast evenly and develop that perfect golden color.

Step 2: Season the Chicken
In a small bowl, mix the paprika, garlic, thyme, rosemary, parsley, salt, and pepper. Rub the chicken with olive oil, then coat it with half of this seasoning blend. Set it aside for a few minutes to absorb the flavors.

Step 3: Prepare the Vegetables
Add the potatoes, carrots, and green beans to a mixing bowl. Drizzle them with olive oil and sprinkle the rest of the seasoning over the top. Toss well until everything is coated evenly.

Step 4: Assemble the Dish
Spread the vegetables evenly in your prepared baking dish. Nestle the chicken pieces on top or between the vegetables. Pour the chicken broth evenly across the dish so it keeps everything juicy while roasting.

Step 5: Roast to Perfection
Place the dish in the oven and bake uncovered for 35 to 40 minutes or until the chicken reaches 165°F (75°C) and the potatoes are tender. The herbs should be slightly crisp and fragrant.

Step 6: Garnish and Serve
Remove the dish from the oven and let it rest for a few minutes. Sprinkle with fresh parsley before serving for a pop of color and freshness.

For another cozy roasted dinner, check out my Lemon Garlic Roasted Chicken Thighs which pairs perfectly with roasted vegetables and simple weeknight sides.

Tips and Serving Ideas

This Herb-Roasted Chicken with Potatoes, Carrots & Green Beans is all about simple ingredients done right. A few easy tricks can make it taste like something straight out of a cozy bistro.

Tips for Perfect Roasted Chicken and Vegetables

1. Cut everything evenly.
Make sure the potatoes and carrots are cut into similar sizes so they cook evenly. Smaller pieces will get crisp, while larger ones may stay soft inside.

2. Don’t overcrowd the pan.
Give the chicken and vegetables space to roast. Crowding traps steam and makes them soft instead of crispy.

3. Keep the olive oil balanced.
Too little oil will dry the vegetables out, and too much will make them greasy. About one tablespoon is just right for this dish.

4. Check doneness by temperature.
The chicken is perfect when it reaches 165°F (75°C) inside. This keeps it juicy without drying out.

5. Use fresh herbs if you have them.
Rosemary, thyme, and parsley taste even brighter when fresh. Add a few sprigs on top during baking for more aroma.

Serving Ideas to Complete the Meal

This recipe already includes a full mix of protein, starch, and vegetables, but you can make it feel even more special with a few simple sides.

Classic Pairings:
Serve with a slice of warm garlic bread or a light salad with lemon vinaigrette for a balanced meal.

For a Comfort Twist:
Pair it with creamy mashed potatoes or buttery rice if you want something extra cozy.

For Fresh Flavor:
A squeeze of lemon over the finished dish brightens up the herbs and gives everything a nice tangy finish.

Perfect for Entertaining:
This dish looks beautiful right out of the oven. Serve it family-style at the table with a drizzle of the pan juices for a rustic presentation.

If you like meals that are simple but full of flavor, try my Easy Cajun Chicken Thighs next. It has the same one-pan convenience with a little extra spice.

Storing and Reheating Herb-Roasted Chicken with Potatoes, Carrots & Green Beans

This meal stores beautifully, making it perfect for meal prep or next-day lunches. The chicken stays juicy, and the vegetables keep their flavor when reheated the right way.

How to Store It Properly

Let the dish cool completely before storing to avoid condensation.

• Refrigerator: Store leftovers in airtight containers for up to 4 days. Keep the chicken and vegetables together so the flavors stay balanced.
• Freezer: For longer storage, portion the chicken and vegetables into freezer-safe containers or bags. Freeze for up to 2 months.
• Tip: Label the containers with the date so you always know how fresh your meal is.

Best Ways to Reheat

You can bring this meal back to life easily while keeping the chicken tender and the vegetables flavorful.

• Oven Method (Recommended):
  Preheat the oven to 350°F (175°C). Place the chicken and vegetables in an oven-safe dish, cover loosely with foil, and heat for 15–20 minutes until warmed through.
• Stovetop Method:
  Add a splash of chicken broth or water to a skillet and reheat over medium heat for 6–8 minutes until hot. Stir occasionally for even heating.
• Air Fryer Option:
  For a slightly crisp finish, reheat at 350°F (175°C) for 5–6 minutes.
• Avoid the Microwave:
  It can make the chicken rubbery and the vegetables mushy. Stick with slower methods for the best flavor and texture.

Bonus Tip:
If the vegetables dry out a bit while reheating, drizzle a small amount of olive oil or chicken broth before serving. It refreshes the dish and brings back the roasted flavor.

FAQs About Herb-Roasted Chicken with Potatoes, Carrots & Green Beans

Conclusion

This Herb-Roasted Chicken with Potatoes, Carrots & Green Beans is everything you want in a comforting dinner, simple, wholesome, and full of flavor. The chicken turns perfectly golden, the vegetables caramelize just right, and the herbs bring out that warm, savory aroma that fills your kitchen.

I love serving this dish for family dinners or easy Sunday nights. It’s hearty enough to satisfy everyone, yet light and balanced. Plus, with one pan and minimal cleanup, it’s the kind of recipe that makes home cooking feel effortless.

If you enjoy this style of meal, you might also love my Maple Rosemary Chicken with Potatoes. It’s another herb-packed favorite that’s cozy, simple, and perfect for any night of the week.

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