Servings
4 servings
Total Time
1 hour
- Prep time: 20 minutes
- Cooking time: 35–40 minutes
Ingredients
Chicken
- 4 bone-in, skin-on chicken thighs
or 2 large chicken breasts - 2 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
Garlic Herb Marinade
- 4–5 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon paprika
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest (optional)
- 2 tablespoons olive oil
- 1 tablespoon melted butter
Potatoes
- 500 g baby potatoes or regular potatoes, cut into chunks
- 1 tablespoon olive oil
- Salt and black pepper
- ½ teaspoon paprika
- ½ teaspoon garlic powder
Green Beans
- 250–300 g green beans, trimmed
- 1 tablespoon olive oil
- Salt and pepper
Optional:
- Parmesan cheese for garnish
- Fresh parsley
Step 1: Prepare the chicken
- Pat the chicken dry using paper towels.
Why:
Dry chicken browns better and develops more flavor.
- In a bowl, combine:
- minced garlic
- oregano
- thyme
- rosemary
- paprika
- lemon juice
- lemon zest
- olive oil
- melted butter
- Mix into a thick marinade.
- Rub marinade thoroughly over chicken, including under the skin if using thighs.
- Let marinate:
- minimum: 20 minutes
- ideal: 2–4 hours in refrigerator
Important:
If refrigerated, bring chicken closer to room temperature before baking for even cooking.
Step 2: Prepare the potatoes
- Wash and dry potatoes.
- Cut into evenly sized chunks.
Why equal size matters:
Even pieces roast at the same speed.
- Toss potatoes with:
- olive oil
- salt
- black pepper
- paprika
- garlic powder
- Mix until evenly coated.
Step 3: Prepare green beans
- Wash green beans.
- Trim ends.
- Toss lightly with:
- olive oil
- salt
- pepper
Do not add them too early to the oven or they may overcook.
Step 4: Prepare baking tray
- Preheat oven to 220°C (425°F).
High heat is important:
It helps:
- crisp potatoes
- brown chicken skin
- caramelize garlic and herbs
- Line a large baking tray with parchment paper or lightly grease it.
Step 5: Arrange chicken and potatoes
- Place chicken on tray skin-side up.
- Spread potatoes around chicken in a single layer.
Important:
Do not overcrowd the tray.
Crowding causes steaming instead of roasting.
Step 6: Roast first stage
Bake for 25 minutes.
During this time:
- chicken begins browning
- potatoes start crisping
Halfway through:
- flip potatoes for even browning
Step 7: Add green beans
- Remove tray carefully.
- Scatter green beans around chicken and potatoes.
Optional:
Drizzle a little extra olive oil over beans.
- Return tray to oven.
Bake another 10–15 minutes.
Step 8: Check doneness
Chicken
Properly cooked chicken should:
- reach internal temperature of 75°C
- juices run clear
- skin appear golden brown
Potatoes
Should be:
- crispy outside
- soft inside
Green beans
Should be:
- tender
- slightly blistered
- still vibrant green
Optional finishing step
For extra browning:
- Broil/grill for 2–3 minutes at the end.
Watch carefully to avoid burning garlic.
Step 9: Rest before serving
- Remove tray from oven.
- Let chicken rest 5 minutes before serving.
Why:
Resting keeps juices inside the meat.
Garnishing
Optional toppings:
- chopped fresh parsley
- grated Parmesan
- squeeze of lemon juice
Serving suggestions
Pairs well with:
- garlic yogurt sauce
- simple salad
- roasted carrots
- rice or crusty bread
Storage and reheating
Refrigerator
Store in airtight container for up to 4 days.
Reheating
Best method:
- Oven at 180°C for 10–15 minutes
Avoid microwaving too long because potatoes soften.
Common mistakes and fixes
Potatoes not crispy
Cause:
- overcrowded tray
- potatoes too wet
Fix:
- dry potatoes thoroughly before roasting
Chicken dry
Cause:
- overcooking chicken breast
Fix:
- use thermometer and remove at 75°C
Burnt garlic
Cause:
- garlic exposed directly to high heat too long
Fix:
- coat garlic with oil/marinade well
Flavor variations
Mediterranean Version
Add olives, cherry tomatoes, and feta cheese.
Spicy Version
Add chili flakes or cayenne.
Creamy Garlic Version
Serve with garlic cream sauce.
Approximate nutrition (per serving)
Depends on cut of chicken and potatoes used:
- Protein: 30–40 g
- Carbs: 25–35 g
- Fat: 18–25 g
