Serve as a complete meal with a side salad or crusty bread.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the oven or air fryer to maintain crispiness.
Variations
Swap chicken thighs for chicken breasts if you prefer leaner meat.
Add carrots, bell peppers, or Brussels sprouts to the roasting pan for more color and flavor.
Use fresh herbs like rosemary or thyme instead of Italian seasoning for a fragrant twist.
FAQ
Q: Can I use frozen vegetables?
A: Yes, but reduce the roasting time slightly and check for doneness.
Q: Can this recipe be made in one pan?
A: Absolutely! Roast the chicken and potatoes together, then add green beans later for convenience.
Q: Can I make this ahead of time?
A: Yes, prep the chicken and vegetables ahead, store in the fridge, and roast fresh when ready to serve.
This oven-baked garlic herb chicken with roasted baby potatoes and green beans is a flavorful, effortless dish that’s perfect for cozy family dinners or meal prep.
