One-Pan Chicken with Potatoes and Green Beans
This One-Pan Chicken with Potatoes and Green Beans is a weekday savior! It’s healthy, requires hardly any washing up and takes just 15 minutes to prepare. It’s one of my absolute favorite recipes for evenings when I don’t want to spend long in the kitchen but still want to eat something home-cooked.
Why You’ll Love This Recipe
- Prepared in a flash: All in one, you won’t need more than 15 minutes prep.
- Healthy & balanced: You have all the protein, good carbs and vitamins in one.
- Flavor bomb: The marinade made with Dijon mustard, honey and lemon is just so good and goes really well with the chicken!
👉Recipe card
Oven-baked chicken with potatoes and green beans
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Ingredients
- 4 chicken thighs
- 2.2 lb potatoes 1 kg, such as Russet or Red potatoes
- 9 oz green beans 250 g, fresh or frozen
- salt & pepper
For the marinade
- 2 tbsp whole grain mustard
- 1 tbsp honey
- 1 tsp dried thyme
- 1 lemon use half for juice, slice the other half
- 3 tbsp olive oil
Instructions
- Preheat the oven to 400°F / 200°C (convection).
- In a small bowl, mix together the mustard, honey, thyme, the juice of half a lemon, and the olive oil. Season with salt and pepper.
- Cut the potatoes in halves or quarters, depending on their size. Place them in a baking dish along with the chicken thighs. Season with salt and pepper.
- Pour the marinade over the chicken and potatoes. Massage it in briefly with your hands so every piece is perfectly coated. Tuck the remaining lemon slices in between.
- Place the baking dish in the oven and roast for 25–30 minutes.
- Meanwhile, trim the green beans by snapping off the ends and cutting them in half if needed. Briefly remove the baking dish from the oven, add the raw beans, and toss them well in the pan juices.
- Return the dish to the oven for another 15 minutes, until the green beans are tender and the potatoes and chicken skin are beautifully golden and crispy. Serve immediately.
Notes
Nutrition
FAQ
Yes, of course you can do that too! However, note that chicken breasts dry out more quickly. If you use breast fillets, you should put them in the dish a little later or reduce the cooking time by about 10 minutes so that they stay nice and juicy.
You can also use normal medium-hot mustard (e.g. Dijon mustard). The marinade will then be a little finer and the texture of the mustard seeds will be missing, but the taste will still be delicious.
Of course! This recipe is perfect for using up leftovers. For example, you can add pieces of bell pepper, zucchini or red onion to the dish. Just make sure that the vegetables have similar cooking times to the beans or add them earlier to make sure they are tender.
Yes, this works wonderfully and is often my solution when I can’t get fresh beans. You don’t even have to defrost them beforehand – just add them frozen directly to the chicken juice.
If you have any leftovers, you can store them in an airtight box in the fridge for up to 2 days. To reheat, it’s best to put them back in the oven briefly so that the chicken becomes crispy again.
