This is the dinner you make when you want real food, not a project.
Chicken that turns golden on the outside and stays juicy in the middle. Potatoes that roast up tender with crisp edges. Green beans that stay bright and snappy, not sad and soft. Everything coated in a simple Italian-style seasoning blend that smells like garlic, herbs, and olive oil the second it hits a hot pan.
And it all happens on one pan.
That’s the beauty here. No separate pots for potatoes. No extra skillet for beans. No pile of dishes waiting when you’re done eating. You prep, you season, you roast in stages, and you’re done.
The “stages” part matters. Potatoes take longer than green beans. Chicken takes longer than you think if you crowd the pan. So instead of throwing everything in at once and hoping for the best, this recipe uses a simple timing trick: start the potatoes first, add the chicken next, then add the green beans at the end. Same pan. Better results.
It also works because the flavors are steady and classic. Italian seasoning, garlic, lemon, parmesan if you want it. You can keep it mild. You can add heat. You can switch the vegetables depending on what’s in the fridge. The base method stays reliable.
If you’ve ever wanted a dinner that feels like you planned ahead (even when you didn’t), this is it.
Why You’ll Love This Recipe
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One pan, straightforward steps. Roast, add, roast, finish.
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Everything cooks the way it should. Potatoes get time to brown. Beans stay crisp. Chicken cooks through without drying out.
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Big flavor from simple ingredients. Olive oil, herbs, garlic, lemon… that’s the whole secret.
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Great for busy nights. Minimal dishes, easy cleanup, easy serving.
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Leftovers hold up. Reheat in the oven or air fryer and it still tastes like a real dinner, not “leftover vibes.”
Frequently asked questions
1) Can I use chicken breasts instead of thighs?
Yes. Use large breasts and cut them in half lengthwise so they cook evenly. Add them later than thighs (or check early) since breasts can dry out faster. An instant-read thermometer helps a lot.
2) Do I have to par-cook the potatoes?
No. The recipe starts the potatoes first, and that’s enough. The key is cutting them into even pieces and giving them a head start in the oven before the chicken goes on the pan.
3) Can I use frozen green beans?
You can, but fresh is better here. Frozen beans release water and can turn soft. If frozen is what you have, thaw and pat them dry first, then add them near the end and roast hot so they don’t steam.
4) How do I know the chicken is done?
Chicken is safe at 165°F in the thickest part. For thighs, a little higher (170–185°F) often tastes even better because the texture turns more tender. Either way, check the thickest piece.
Ingredients
Here I explain the best ingredients for this Italian chicken, potatoes, and green beans recipe, what each one does, and substitution options. For the exact ingredient measurements, see the recipe card at the bottom of this post.
Chicken thighs (bone-in, skin-on)
This is my favorite cut for this recipe.
Thighs stay juicy, they roast beautifully, and the skin can turn golden and crisp when the pan is hot. Bone-in also adds flavor. If you prefer boneless, you can use boneless thighs—just expect a slightly shorter cook time.
Substitutions:
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boneless, skinless thighs (reduce time slightly)
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drumsticks (similar timing to thighs)
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chicken breasts (watch closely so they don’t dry out)
Potatoes
Baby gold potatoes, red potatoes, or Yukon gold all work well. I like potatoes with a thin skin that roasts nicely.
Cutting size matters more than potato variety. If the pieces are uneven, some will be undercooked and some will be mushy. Aim for uniform chunks.
Substitutions:
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sweet potatoes (slightly sweeter, great with the herbs)
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fingerlings (slice lengthwise for even cooking)
Fresh green beans
Fresh beans roast fast and keep their bite. Trim the ends and keep them fairly dry so they roast instead of steam.
Substitutions:
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asparagus (add late, like the beans)
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broccoli florets (add mid-way; they need a bit more time than beans)
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Brussels sprouts (halve them and start them with the potatoes)
Olive oil
This helps everything roast instead of dry out. It also carries the seasoning and helps browning.
If you’re out, avocado oil works too.
Italian seasoning
A simple dried herb blend does a lot here. It gives that familiar Italian-style taste without needing a long ingredient list.
If your Italian seasoning is old and dusty-smelling, it won’t bring much. Fresh dried herbs make a difference.
Garlic
Fresh minced garlic is great, but it can burn at high heat if it’s on the pan too early. This recipe uses garlic in two ways:
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garlic powder in the seasoning blend (safe for roasting)
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fresh garlic added near the end (optional, for a stronger garlic hit)
Lemon
A squeeze of lemon at the end makes everything taste brighter. It wakes up the herbs and balances the richness of roasted chicken.
Parmesan (optional)
A shower of parmesan at the end adds salty, savory flavor. It also makes the potatoes taste extra good.
Salt + black pepper
Season in layers. Potatoes need salt. Chicken needs salt. Beans need salt. Don’t dump it all in one place and hope it spreads.
Optional add-ins
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red pepper flakes (for gentle heat)
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paprika (adds color and warmth)
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Dijon mustard (1 teaspoon whisked into the oil for extra depth)
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cherry tomatoes (added at the end for a juicy finish)
Instructions
I’ve included step-by-step instructions below to make this recipe easy to follow at home. For the full detailed recipe instructions, scroll to the recipe card at the bottom of this post.
Step 1: Preheat the oven and prep the pan
Preheat the oven to 425°F.
Line a large sheet pan with parchment paper or foil (optional, but it helps with cleanup). If using foil, lightly grease it.
Use a big pan. If everything is crowded, it steams instead of roasts. That’s when potatoes go pale and chicken skin turns soft.
Step 2: Season the potatoes and start roasting
In a large bowl, toss the potato chunks with:
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olive oil
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Italian seasoning
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garlic powder
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salt and pepper
Spread the potatoes on the sheet pan in a single layer.
Roast for 15 minutes. This gives them the head start they need.
Step 3: Season the chicken
While the potatoes roast, pat the chicken thighs dry with paper towels. Dry skin browns better.
Season the chicken with:
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salt
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pepper
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Italian seasoning
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a pinch of paprika (optional)
If you want extra flavor, drizzle a little olive oil over the chicken too, but don’t go heavy—chicken thighs already have plenty of richness.
Step 4: Add chicken to the pan
After the potatoes have roasted 15 minutes, pull the pan out.
Push the potatoes toward the edges and place the chicken thighs in the center, skin-side up. Leave space around each piece so heat can circulate.
Return to the oven and roast for 25 minutes.
Step 5: Add green beans near the end
While the chicken roasts, toss the green beans with:
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olive oil
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salt and pepper
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a pinch of Italian seasoning
After the chicken has roasted for 25 minutes, remove the pan again.
Scatter the green beans around the chicken and potatoes. Try to keep them mostly in a single layer, not piled.
Return to the oven for 10–12 minutes, until:
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the beans are bright and tender-crisp
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the potatoes are fork-tender
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the chicken is cooked through
Step 6: Finish with lemon and parmesan
Remove the pan from the oven.
Squeeze fresh lemon over everything. Start with half a lemon, then taste and add more if you want extra brightness.
If using parmesan, sprinkle it over the hot potatoes and beans so it melts slightly.
Optional: add fresh minced garlic at this point (stir it into the potatoes and beans while everything is hot). It gives a stronger garlic flavor without burning.
Step 7: Rest and serve
Let the chicken rest for 5 minutes before serving.
That short rest helps the juices settle so the chicken stays juicy when you cut into it.
Why this one-pan dinner works
This isn’t just “throw it all on a pan and hope.”
The timing does the heavy lifting.
Potatoes need a head start. Chicken needs space to roast. Green beans need the shortest time of all, or they turn soft and dull. Roasting everything in stages means each ingredient hits the finish line at the right moment.
There’s also a flavor balance built in:
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herbs + garlic give that Italian-style base
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lemon keeps it from tasting heavy
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parmesan adds a salty finish if you want it
It tastes like a full meal without needing a sauce, but if you love a sauce, there are easy ways to add one (more on that below).
Potato timing (so they’re crisp and cooked through)
Potatoes can be tricky on a sheet pan. Not because they’re hard, but because they punish uneven prep.
A few things make them roast the way you want:
Cut them evenly
If some pieces are tiny and some are huge, you’ll get a mix of crispy bits and undercooked chunks. Aim for 1-inch pieces.
Don’t drown them in oil
Oil helps browning, but too much can make them feel greasy. You want them coated, not swimming.
Give them space
If potatoes overlap, they steam. Steamed potatoes taste fine, but they don’t get those toasted edges that make roasted potatoes worth it.
Start them first
That 15-minute head start is everything. By the time the chicken is nearly done, the potatoes are already well on their way.
Want extra crisp?
Two easy options:
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Roast an extra 5 minutes before adding the beans (if your chicken is already close to done).
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Broil for 1–2 minutes at the end. Watch closely. Broilers move fast.
Green bean tips (keep them bright and snappy)
Green beans are best when they still have a little bite.
Here’s how to keep them from turning limp:
Add them late
Beans don’t need the full cook time. Adding them in the last 10–12 minutes keeps them tender-crisp.
Keep them dry
If you wash them right before roasting, pat them dry. Water on the surface creates steam.
Season lightly, then finish
Salt and pepper is enough during roasting. Add lemon and parmesan at the end for the big flavor.
If you love browned beans
Roast them closer to the center of the pan where the heat is stronger, or give them a quick broil at the end.
Recipe tips
Use a large sheet pan
A half-sheet pan is perfect. If your pan is smaller, split into two pans. Crowding is the quickest way to lose crispness.
Dry the chicken skin
This matters a lot. Pat it dry. Season it. Roast skin-side up. You’ll get better color and better texture.
Season in layers
Potatoes need enough salt to taste like something. Green beans need their own pinch. Chicken needs seasoning directly on the meat. Seasoning only the oil won’t give the same result.
Check the chicken with a thermometer
If you cook by guesswork, you’ll either overcook it or keep opening the oven. A thermometer removes the stress. Pull it when the thickest part reads 165°F (or a bit higher for thighs if you like them extra tender).
Add lemon at the end, not the beginning
If lemon juice goes on too early, the brightness fades in the oven. A final squeeze tastes fresher.
Make it feel “saucy” without making it messy
Two easy finishes:
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drizzle with a little extra olive oil + lemon right before serving
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serve with a small bowl of warm marinara or pesto on the side (optional, not required)
Variations
This recipe is flexible. Here are a few versions that still keep the one-pan method intact.
Italian sausage version
Swap chicken for Italian-style sausage links. Start the potatoes first, then add the sausage. Add green beans at the end like usual.
Chicken breast version
Use large breasts, sliced in half horizontally. Add them after the potatoes roast 15 minutes, but start checking temperature earlier since breasts cook faster than thighs.
Add cherry tomatoes
Scatter cherry tomatoes on the pan when you add the green beans. They roast quickly and become sweet and jammy.
Add mushrooms
Mushrooms release moisture. If you add them, place them near the edges so they roast hotter, or add them with the chicken so they have time to brown.
Add onions
Slice onions into thick wedges and start them with the potatoes. They roast into sweet, caramelized bites that taste amazing with the herbs.
Spicy version
Add red pepper flakes to the potato seasoning. Use pepper jack on the side or a spicy finishing oil if you want more heat.
Creamy finish (optional)
If you want a creamy element without changing the whole recipe, serve it with a dollop of plain Greek yogurt mixed with lemon zest, salt, and pepper. It’s simple and refreshing.
What to serve with it
This pan dinner is complete on its own, but sides can make it feel like a bigger meal.
Good options:
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a simple green salad with a light vinaigrette
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warm bread or rolls (great for soaking up any juices on the plate)
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roasted carrots or a quick cucumber salad if you want extra vegetables
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a small bowl of fruit if you’re serving it for an early dinner
If you’re feeding a group, put the pan on the table and let everyone serve themselves. It’s a relaxed meal.
Storage and reheating
Refrigerator
Store leftovers in an airtight container for up to 4 days.
Reheat in the oven (best texture)
Spread leftovers on a sheet pan and warm at 375°F for 10–15 minutes. This brings back the roasted texture.
Air fryer reheat (fast and crisp)
Air fry at 350°F for 4–6 minutes, shaking once. Potatoes crisp back up nicely this way.
Microwave reheat
It works, but potatoes soften more. If you use the microwave, do short bursts and don’t overheat the chicken.
Freezing and make-ahead
Make-ahead
You can prep almost everything earlier:
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cut potatoes and store them submerged in water in the fridge (up to 24 hours), then drain and dry before roasting
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trim green beans and keep them in a container
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mix the seasoning blend ahead of time
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season the chicken and refrigerate it (up to 24 hours)
When dinner time hits, you’re basically just roasting.
Freezing
You can freeze the cooked chicken and potatoes, but green beans can soften after thawing. If you plan to freeze, freeze chicken + potatoes, then roast fresh beans later.
Freeze for up to 2 months in an airtight container. Thaw overnight in the fridge and reheat in the oven for best results.
Italian Chicken, Potatoes & Green Beans
Ingredients
- 2 pounds bone-in skin-on chicken thighs (about 6 thighs)
- 1 ½ pounds baby gold potatoes cut into 1-inch pieces
- 12 ounces fresh green beans trimmed
- 5 tablespoons olive oil divided
- 2 teaspoons Italian seasoning divided
- 1 teaspoon garlic powder
- 1 teaspoon paprika optional
- 1 ½ teaspoons salt divided (plus more to taste)
- 1 teaspoon black pepper divided
- 1 lemon cut in half
- ¼ cup grated parmesan optional
- Optional: 2 cloves fresh garlic minced (stir in at the end)
- Optional: red pepper flakes to taste
Instructions
- Preheat oven to 425°F. Line a large sheet pan with parchment or foil (optional).
- Toss potatoes with 3 tbsp olive oil, 1 tsp Italian seasoning, garlic powder, 1 tsp salt, and ½ tsp pepper. Spread on the pan. Roast 15 minutes.
- Pat chicken thighs dry. Season with remaining Italian seasoning, paprika (optional), ½ tsp salt, and ½ tsp pepper.
- Remove pan, push potatoes to the sides, place chicken in the center skin-side up. Roast 25 minutes.
- Toss green beans with 2 tbsp olive oil, ¼ tsp salt, ¼ tsp pepper, and a pinch of Italian seasoning.
- Remove pan, scatter green beans around chicken and potatoes. Roast 10–12 minutes, until chicken reaches 165°F and potatoes are tender.
- Squeeze lemon over everything. Sprinkle with parmesan (optional). Stir in fresh garlic (optional). Rest 5 minutes, then serve.
