Italian Chicken, Potatoes & Green Beans
One Pan Italian Chicken is the best way to get a healthy dinner on the table fast. Made with fresh green beans and baby potatoes, this simple roasted meal saves you time. Savory italian seasoning and fresh lemon juice give this dish a bright and zesty flavor.
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.
Notes
If you want crispier potatoes, roast them 5 extra minutes before adding green beans, or broil 1–2 minutes at the end.
Fresh green beans hold texture best. If using frozen, thaw and pat dry first.
For thighs, a temperature closer to 175–185°F can taste extra tender.
Tried this recipe?Let us know how it was!