One-Pan Herb Roasted Chicken with Golden Potatoes and Green Beans
15min
45min
4
485
Chef's Note
This recipe demonstrates the 'build around naturally safe foods' principle perfectly—chicken, potatoes, and vegetables are free from the top 9 allergens without any substitutions needed. For family members without restrictions, serve optional additions on the side: a dollop of sour cream, crusty bread, or toasted almonds as garnish. This way, everyone eats the same delicious base meal together.
Tags
Ingredients
6 pieces bone-in, skin-on chicken thighs
1.5 pounds Yukon gold potatoes
12 ounces fresh green beans
4 tablespoons olive oil
2 tablespoons fresh rosemary
1 tablespoon fresh thyme leaves
4 whole garlic cloves, minced
1 whole lemon
1.5 teaspoons kosher salt
0.75 teaspoon black pepper
Instructions
- 1
Preheat oven to 425°F (220°C). Pat chicken thighs completely dry with paper towels and season both sides generously with salt and pepper.
- 2
Cut potatoes into 1-inch chunks (no need to peel). Trim green beans and cut into 2-inch pieces if desired. Set vegetables aside.
- 3
In a small bowl, combine olive oil, minced rosemary, thyme, garlic, and the zest of the lemon. Mix well to create an herb oil.
- 4
Place chicken thighs skin-side up on a large rimmed baking sheet. Brush with half of the herb oil. Arrange potato chunks around the chicken.
- 5
Roast for 25 minutes. Remove pan from oven and add green beans, tossing them with the remaining herb oil. Return to oven.
- 6
Continue roasting for 15-20 minutes until chicken reaches 165°F internal temperature, skin is golden and crispy, and potatoes are tender when pierced with a fork.
- 7
Remove from oven and squeeze fresh lemon juice over the entire pan. Let rest for 5 minutes before serving.
- 8
Serve family-style directly from the pan, or plate individually with chicken, potatoes, and green beans together.
Nutrition Information (per serving)
485
32g
28g
26g
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