Can I use frozen green beans instead of fresh ones?

Yes, frozen green beans work just fine. Just make sure to thaw and pat them dry before baking to prevent excess moisture that can make the dish soggy.

What’s the best type of potato for this recipe?

Yukon Gold or red potatoes are ideal because they hold their shape well and roast beautifully. Russet potatoes can work too but may turn softer when baked with chicken and vegetables.

Can I prepare this meal ahead of time?

Absolutely. You can season everything in advance, cover it, and refrigerate for up to 12 hours. When you’re ready to cook, spread the mixture on a sheet pan and bake as directed.

How do I make this dish spicier?

For a little heat, sprinkle crushed red pepper flakes or add a pinch of cayenne to your seasoning blend. It pairs perfectly with the roasted flavor of the chicken and potatoes.

What can I serve with seasoned chicken, potatoes, and green beans?

It’s a full meal on its own, but you can add a side salad, garlic bread, or a creamy dipping sauce like ranch or honey mustard to make it more filling.

Seasoned Chicken Potatoes and Green Beans – 5-Star Easy Dinner Recipe

Description

A comforting one-pan dinner featuring juicy seasoned chicken, golden roasted potatoes, and crisp-tender green beans. It’s a flavorful, easy-to-make sheet pan meal that’s perfect for busy weeknights — hearty, balanced, and ready in under an hour.

Ingredients

Scale

1 ½ pounds boneless, skinless chicken breasts (or thighs)
1 pound baby or Yukon Gold potatoes, halved or quartered
¾ pound fresh green beans, trimmed
3 tablespoons olive oil or melted butter
1 ½ teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon dried Italian herbs (or oregano, thyme, and basil)
½ teaspoon salt
½ teaspoon black pepper
½ lemon, juiced (optional)

Cook Mode Keep your screen awake while you cook

Instructions

Preheat oven to 400°F and line a baking sheet with parchment paper or foil.
In a large bowl, combine chicken, potatoes, and green beans.
Drizzle with olive oil or butter, then add garlic powder, onion powder, paprika, herbs, salt, and pepper.
Toss everything until evenly coated.
Spread mixture on a baking sheet in a single layer.
Roast for 25–30 minutes, flipping halfway through, until chicken reaches 165°F and potatoes are golden.
Squeeze lemon juice on top before serving for a bright finish.

Notes

To make cleanup easier, line your pan with foil or parchment paper.
For added flavor, sprinkle Parmesan cheese or fresh parsley before serving.
If using chicken thighs, cook a few extra minutes for even doneness.
Store leftovers in the fridge for up to 4 days; reheat in the oven or air fryer to keep crisp.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 plate
Calories: 420
Sugar: 4 g
Sodium: 580 mg
Fat: 18 g
Saturated Fat: 4 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 5 g
Protein: 36 g
Cholesterol: 85 mg