Can I use other vegetables in this recipe?

Yes, you can easily customize this dish. Try adding Brussels sprouts, bell peppers, or zucchini for a colorful variation. Just keep all the vegetables cut to similar sizes for even roasting.

Can I use chicken thighs instead of breasts?

Absolutely. Thighs work great for this recipe because they stay juicy and flavorful even after roasting. Just make sure to adjust the cooking time slightly, as thighs may need a few extra minutes.

How do I keep the chicken from drying out?

The key is not to overbake. Check the internal temperature, once it reaches 165°F (75°C) , it’s done. A bit of chicken broth or olive oil also helps keep everything moist while roasting.

Can I prepare this meal ahead of time?

Yes. You can season the chicken and chop the vegetables a day ahead, then refrigerate them. When ready to cook, simply assemble and bake.

What’s the best way to make it extra crispy?

For crispier chicken and potatoes, broil for the last 3–5 minutes of baking. Keep an eye on it so it doesn’t burn.

Herb-Roasted Chicken with Potatoes, Carrots & Green Beans

Name: Herb-Roasted Chicken with Potatoes, Carrots & Green Beans
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 4 whole chicken breasts or thighs; 3–4 potatoes, halved or diced; 3 carrots, sliced; 2 cups fresh green beans; 1 tablespoon olive oil; 1 teaspoon garlic; 1 teaspoon dried rosemary; 1 teaspoon dried thyme; 1 teaspoon parsley; 1/2 teaspoon paprika; 1 cup chicken broth; Salt & pepper to taste

Description

Herb-Roasted Chicken with Potatoes, Carrots & Green Beans is a one-pan dinner packed with juicy chicken, roasted vegetables, and aromatic herbs. Easy to make, comforting, and perfect for family meals.

Ingredients

4 whole chicken breasts or thighs

3–4 potatoes, halved or diced

3 carrots, sliced

2 cups fresh green beans

1 tablespoon olive oil

1 teaspoon garlic

1 teaspoon dried rosemary

1 teaspoon dried thyme

1 teaspoon parsley

1/2 teaspoon paprika

1 cup chicken broth

Salt & pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C) and lightly grease a large baking dish.

2. Mix the seasonings: paprika, garlic, rosemary, thyme, parsley, salt, and pepper.

3. Rub the chicken with olive oil and coat it with half of the seasoning blend. Set aside.

4. Toss the potatoes, carrots, and green beans with the remaining olive oil and seasoning.

5. Spread the vegetables evenly in the baking dish and place the chicken on top or between them.

6. Pour chicken broth evenly across the dish to keep everything moist while roasting.

7. Bake uncovered for 35–40 minutes or until the chicken reaches 165°F (75°C) and the potatoes are tender.

8. Garnish with fresh parsley and serve warm with your favorite sides.

Notes

To store: Cool completely and refrigerate in airtight containers for up to 4 days. Freeze portions for up to 2 months.

To reheat: Warm in the oven at 350°F (175°C) for 15–20 minutes or on the stovetop with a splash of broth. Avoid microwaving for best texture.

Serving ideas: Serve with a light salad, garlic bread, or a squeeze of lemon for freshness.

Tips: Use chicken thighs for extra juiciness, and broil for 3–5 minutes for crispier skin.

Prep Time: 10 mins
Cook Time: 40 mins
Category: Dinner, One-Pan Meal
Method: Oven Roasted
Cuisine: American, Comfort Food

Nutrition

Serving Size: 1 plate
Calories: 420
Sugar: 5g
Sodium: 780mg
Fat: 18g
Saturated Fat: 4g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 38g
Cholesterol: 110mg

Keywords: herb roasted chicken with potatoes carrots and green beans, one pan chicken dinner, roasted chicken and vegetables, easy family dinner, baked chicken recipe