Servings

4 servings

Total Time

1 hour

• Prep time: 20 minutes
• Cooking time: 35–40 minutes

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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

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Step 1: Prepare the chicken

1. Pat the chicken dry using paper towels.

Why:

Dry chicken browns better and develops more flavor.

2. In a bowl, combine:

• minced garlic
• oregano
• thyme
• rosemary
• paprika
• lemon juice
• lemon zest
• olive oil
• melted butter

3. Mix into a thick marinade.
4. Rub marinade thoroughly over chicken, including under the skin if using thighs.
5. 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.

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Step 2: Prepare the potatoes

1. Wash and dry potatoes.
2. Cut into evenly sized chunks.

Why equal size matters:

Even pieces roast at the same speed.

3. Toss potatoes with:

• olive oil
• salt
• black pepper
• paprika
• garlic powder

4. Mix until evenly coated.

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Step 3: Prepare green beans

1. Wash green beans.
2. Trim ends.
3. Toss lightly with:

• olive oil
• salt
• pepper

Do not add them too early to the oven or they may overcook.

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Step 4: Prepare baking tray

1. Preheat oven to 220°C (425°F).

High heat is important:

It helps:

• crisp potatoes
• brown chicken skin
• caramelize garlic and herbs

2. Line a large baking tray with parchment paper or lightly grease it.

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Step 5: Arrange chicken and potatoes

1. Place chicken on tray skin-side up.
2. Spread potatoes around chicken in a single layer.

Important:

Do not overcrowd the tray.

Crowding causes steaming instead of roasting.

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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

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Step 7: Add green beans

1. Remove tray carefully.
2. Scatter green beans around chicken and potatoes.

Optional:

Drizzle a little extra olive oil over beans.

3. Return tray to oven.

Bake another 10–15 minutes.

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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

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Optional finishing step

For extra browning:

• Broil/grill for 2–3 minutes at the end.

Watch carefully to avoid burning garlic.

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Step 9: Rest before serving

1. Remove tray from oven.
2. Let chicken rest 5 minutes before serving.

Why:

Resting keeps juices inside the meat.

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Garnishing

Optional toppings:

• chopped fresh parsley
• grated Parmesan
• squeeze of lemon juice

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Serving suggestions

Pairs well with:

• garlic yogurt sauce
• simple salad
• roasted carrots
• rice or crusty bread

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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.

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Common mistakes and fixes

Potatoes not crispy

Cause:

• overcrowded tray
• potatoes too wet

Fix:

• dry potatoes thoroughly before roasting

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Chicken dry

Cause:

• overcooking chicken breast

Fix:

• use thermometer and remove at 75°C

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Burnt garlic

Cause:

• garlic exposed directly to high heat too long

Fix:

• coat garlic with oil/marinade well

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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.

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Approximate nutrition (per serving)

Depends on cut of chicken and potatoes used:

• Protein: 30–40 g
• Carbs: 25–35 g
• Fat: 18–25 g