Seasoned Chicken, Potatoes and Green Beans Recipe

Seasoned Chicken, Potatoes and Green Beans Recipe | Evlin Ardelo's Blog - Life, Style & Adventures

I think back to my grandma's kitchen, where she'd make something similar on Sundays after church. She called it 'lazy cook's supper,' but there was nothing lazy about the love she put into it. She'd hum old hymns while patting the chicken dry with paper towels, her hands moving with that slow, practiced rhythm that comes from feeding a family for fifty years. The potatoes were always cut into uneven chunks because she refused to use a cutting board—'waste of time,' she'd say, cutting them directly in her palm like some kind of kitchen wizard. The green beans were the secret weapon. She'd snap off the ends while telling stories about her garden, about how beans planted during a full moon grew straighter. I'd sit at the table shelling peas or peeling potatoes, listening to the sound of her voice mixing with the sizzle from the oven. That's what this recipe is really about—connection. It's about making something nourishing without stressing over perfection. Now when I make this for my own family, I think of her. My son helps me season the chicken, his little fingers sprinkling paprika like he's making magic dust. My husband sets the table while the oven works its magic, and we all gather around when that beautiful aroma tells us dinner's ready. It's not fancy, but it's ours. And honestly? That's better than any restaurant meal. There's something so comforting about a meal that cooks together in harmony. The potatoes soak up the chicken juices, the beans get tender-crisp, and everything comes out tasting like it was meant to be. It's the kind of meal that says 'welcome home' in every bite.

Why You'll Love It

**One-pan wonder** - Honestly, who has time for a million dishes? This entire meal cooks together on one baking sheet, meaning cleanup is a breeze. I love that I can throw everything in, pop it in the oven, and have time to actually sit down with a cup of tea while it cooks. No constant stirring, no flipping back and forth between pans—just simple, honest cooking that respects your time and energy.
**Perfect texture harmony** - The way the chicken skin gets crispy while the potatoes turn tender inside...it's pure magic. And the green beans? They stay bright and snappy, providing that fresh contrast we all need. Every bite has this wonderful combination of textures that feels both comforting and exciting. It's like your taste buds get to go on a little adventure without leaving the comfort of your kitchen.
**Adaptable to your cravings** - Some days I add extra garlic, other times I throw in rosemary from my garden. This recipe is like a good friend—it's happy to go along with whatever mood you're in. The seasoning blend is just a starting point for your own creativity. I've made it spicy with chili flakes, herby with fresh thyme, even citrusy with lemon zest. It never gets old because it's always a little different.
**Weeknight lifesaver** - When the kids have homework and you've got laundry piled up, this is the meal that saves the day. It requires minimal prep and cooks mostly unattended, giving you those precious minutes to breathe. I can't tell you how many times this recipe has been my dinner hero when time was short but I still wanted something home-cooked and nourishing for my family.

"My whole family asks for this weekly now! The green beans get perfectly crisp-tender and the chicken stays so juicy. Even my picky eater cleans his plate."

Essential Ingredient Guide

Chicken thighs: I prefer bone-in, skin-on thighs because they stay incredibly juicy and the skin gets beautifully crispy. The fat renders out and bastes the potatoes underneath, creating this wonderful flavor exchange that boneless chicken just can't match. Look for thighs that are plump and pink—avoid any that look dry or have dark spots. Pat them really dry before seasoning; that's the secret to crisp skin.
Potatoes: Yukon gold are my absolute favorite here—they have this buttery texture that roasts up perfectly alongside the chicken. Russets work too, but they tend to get a bit mealy. Cut them into similar-sized chunks so everything cooks evenly. Don't make them too small or they'll overcook before the chicken is done. I like leaving the skins on for extra texture and nutrients—plus, it's less work!
Green beans: Fresh is best for this recipe—frozen beans will release too much water and steam everything. Look for beans that are bright green and snap cleanly when bent. Trim the ends but leave them whole; they'll cook perfectly in the same time as everything else. The beans add that fresh, crisp element that balances the richness of the chicken and potatoes so beautifully.

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Preparing Seasoned Chicken, Potatoes and Green Beans Recipe | Evlin Ardelo's Blog - Life, Style & Adventures

Complete Cooking Process

Preparation:
Start by preheating your oven—this gives everything a nice hot start for better browning. While it's heating up, pat your chicken thighs dry with paper towels. This step seems small but it's crucial for that crispy skin we all love. Then chop your potatoes into bite-sized chunks, trying to keep them roughly the same size so they cook evenly. Trim the ends off your green beans and give everything a quick rinse. The preparation is so simple—just fifteen minutes of gentle chopping and arranging, and you're ready for the magic to happen.
Seasoning:
This is where the personality of the dish comes through. I use a simple blend of garlic powder, paprika, dried oregano, salt, and pepper—but feel free to make it your own. Drizzle everything with olive oil first, then sprinkle the seasonings generously over the chicken, potatoes, and beans. Use your hands to toss the vegetables so they're evenly coated. Don't be shy with the seasoning—it's what transforms these simple ingredients into something special. The aroma alone will make your kitchen feel like home.
Roasting:
Arrange everything on the baking sheet with the chicken skin-side up and the potatoes in a single layer around it. The green beans can nestle in wherever they fit. Roast until the chicken is golden and cooked through, and the potatoes are tender when pierced with a fork. The smell that fills your house is honestly one of the best parts—savory, herby, and so comforting. I always peek through the oven window to watch the transformation happen.

Pro Tips

Don't overcrowd the pan—give everything space to breathe and brown properly
Let the chicken rest for 5 minutes before serving—it makes all the difference
Toss the vegetables halfway through cooking for even browning

These little tricks I've learned over the years make such a difference in the final result. The resting time allows the juices to redistribute through the chicken, making every bite tender and flavorful. And giving everything space on the pan prevents steaming and ensures you get those beautiful caramelized edges we all love.

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Cooking Seasoned Chicken, Potatoes and Green Beans Recipe | Evlin Ardelo's Blog - Life, Style & Adventures

The Perfect Family Meal

There's something so satisfying about a meal where everything cooks together in harmony. The potatoes soak up the chicken drippings, becoming incredibly flavorful, while the green beans retain their bright freshness. It's the kind of dinner that feels both nourishing and comforting—like a warm hug on a plate. I love how adaptable this is too. Sometimes I'll swap the green beans for broccoli or add some carrot chunks for extra color. The basic formula remains the same: protein + starchy vegetable + green vegetable + simple seasonings. It's a template that has saved me on countless busy evenings when I wanted something wholesome without the fuss. If you're looking for other easy one-pan meals, you might enjoy this lemon garlic version that's equally simple and delicious. The citrus adds a lovely brightness that's perfect for spring evenings.

You Must Know

Pat chicken dry for crispier skin
Cut potatoes evenly for consistent cooking
Use fresh herbs if you have them

Frequently Asked Questions

→ Can I use chicken breasts instead of thighs?

You absolutely can, but honestly? Thighs stay much juicier through the roasting process. Breasts tend to dry out faster, especially if they're boneless. If you do use breasts, I'd suggest reducing the cooking time by about 10 minutes and checking for doneness earlier. They cook through faster than thighs, and nobody wants overcooked chicken. The beauty of thighs is that they're more forgiving—even if you leave them in a few minutes too long, they'll still be tender and delicious.

→ What other vegetables work well in this recipe?

Oh, so many options! Carrots roast beautifully alongside potatoes—just cut them into similar-sized chunks. Broccoli florets work wonderfully too, though they might cook a bit faster than the beans. Bell peppers add nice color and sweetness. Honestly, you could almost use whatever veggies you have in the fridge. The key is choosing vegetables that have similar cooking times, or adding quicker-cooking veggies halfway through. This recipe is really a canvas for your vegetable drawer!

→ How do I know when the chicken is cooked through?

The best way is to use a meat thermometer—chicken should reach 165°F internally. But if you don't have one, look for clear juices running from the chicken when you pierce it with a knife, and the meat should pull away from the bone easily. The skin should be golden and crispy, and the potatoes should be tender when pierced with a fork. I've made this so many times that I can usually tell by the smell and appearance, but when in doubt, the thermometer is your friend.

→ Can I make this ahead of time?

You can prep the components ahead—chop the potatoes and trim the beans, even season the chicken and keep it covered in the fridge. But for the best texture, I'd recommend roasting it fresh. The green beans especially lose their lovely crispness if they sit after cooking. That said, leftovers reheat surprisingly well in the oven or air fryer—just enough to warm through without overcooking everything.

→ What's the best way to store leftovers?

Let everything cool completely first—I usually spread it out on a plate so it cools faster. Then transfer to an airtight container and refrigerate for up to 3 days. When reheating, I like to use the oven or toaster oven rather than the microwave, which can make the green beans soggy. Just spread everything on a baking sheet and warm at 350°F until heated through. The chicken skin won't be as crispy, but the flavors will still be wonderful.

Chef's Tips

For extra crispy skin, you can start the chicken skin-side down for the first 10 minutes, then flip it. This gives both sides contact with the hot pan for maximum crispiness. I don't always bother, but when I want that extra texture, it's worth the extra step.,If your green beans are particularly thick, you might want to blanch them quickly in boiling water before roasting. This ensures they'll be tender by the time the chicken is cooked. But for regular green beans, roasting straight from raw works perfectly.,Don't be afraid to customize the seasonings! This basic blend is just a starting point. Sometimes I add a pinch of red pepper flakes for heat, or some dried thyme for extra herbiness. The recipe is very forgiving and adaptable to your taste preferences.,Leftovers make amazing next-day meals. I love chopping everything up and turning it into a hearty salad with some fresh greens, or stuffing it into a wrap with a little yogurt sauce. The flavors meld together beautifully overnight.

Nutrition Facts

per serving

420

Calories

28g

Protein

28g

Carbs

22g

Fat

Fiber: 6g

Sugar: 4g

Sodium: 620mg

Taste Profile

🍯 Sweet

Low

🧂 Salty

Medium

🌶️ Spicy

Low

🍋 Sour

None

🍖 Umami

High

Savory and herb-forward with rich chicken flavor

Ingredient Substitutions

Don't have an ingredient? Try these alternatives

Chicken thighs Chicken drumsticks or bone-in breasts

Adjust cooking time accordingly—drumsticks may cook faster, breasts may need more time

Yukon gold potatoes Red potatoes or sweet potatoes

Sweet potatoes will add natural sweetness and may cook slightly faster

Green beans Asparagus or broccoli florets

Asparagus cooks faster—add it halfway through roasting

Recipe Variations

Try these delicious twists on the original

Lemon Herb Version

Add lemon zest to the seasoning blend and squeeze fresh lemon juice over everything before serving for a bright, citrusy twist.

Spicy Cajun Style

Use Cajun seasoning instead of the herb blend and add sliced andouille sausage for a kicked-up version with more heat.

Common Mistakes to Avoid

Learn from others' mistakes for perfect results

Overcrowding the pan—prevents proper browning and creates steam
Not drying chicken thoroughly—results in soggy skin instead of crispy
Uneven potato sizes—leads to some pieces overcooked while others are underdone
Adding seasoning after oil—it won't stick properly to the ingredients
Skipping the rest time—chicken juices escape, making meat drier

Meal Prep & Storage

Make Ahead Tips

You can prep this meal entirely ahead by chopping the potatoes and trimming the green beans up to a day in advance. Store them in separate airtight containers in the refrigerator. You can even season the chicken and keep it covered in the fridge overnight—this actually helps the flavors penetrate deeper. The seasoning blend can be mixed days ahead and stored in a small jar. I often make a big batch of this blend to keep on hand for quick weeknight meals. It's wonderful on roasted vegetables or even sprinkled over fish. If you're really organized, you can assemble the entire dish on the baking sheet, cover it with plastic wrap, and refrigerate until ready to bake. Just add about 5 minutes to the cooking time since everything will be cold from the fridge.

Leftover Ideas

Leftovers keep wonderfully for 2-3 days in the refrigerator. The flavors actually improve as they meld together overnight. I love chopping everything up and turning it into a hearty salad with mixed greens, or stuffing it into a wrap with some hummus or tzatziki. Another fantastic way to use leftovers is in a breakfast hash—chop everything smaller, sauté with some onions, and top with fried eggs. The potatoes get extra crispy and the chicken adds wonderful flavor to the dish. You can also transform leftovers into a quick soup by simmering everything with some chicken broth and perhaps some additional vegetables. Blend slightly for a chunky soup, or leave it as-is for a hearty stew-like consistency.

Perfect Pairings

Serve this with...

A simple arugula salad with lemon vinaigrette Crusty whole grain bread for soaking up juices A light Pinot Grigio or sparkling water with lemon

Cooking Timeline

0-5 min

Preheat oven, pat chicken dry, gather ingredients

5-10 min

Chop potatoes, trim green beans, mix seasoning blend

10-15 min

Arrange everything on baking sheet, drizzle with oil, season

15-35 min

Roast in oven, toss vegetables halfway through

35-40 min

Rest chicken before serving

Seasoned Chicken, Potatoes and Green Beans Recipe

Easy one-pan seasoned chicken with potatoes and green beans. A complete dinner with minimal cleanup using simple ingredients.

Author: Sofia Marin

Timing

Prep Time

15 Minutes

Cook Time

35 Minutes

Total Time

50 Minutes

Recipe Details

Category: Dinner

Difficulty: Easy

Cuisine: American

Yield: 4 Servings Servings

Dietary: Dairy-Free

Ingredients

Main Ingredients

01 4 bone-in, skin-on chicken thighs
02 1.5 lbs Yukon gold potatoes, cut into 1-inch chunks
03 1 lb fresh green beans, ends trimmed
04 3 tbsp olive oil

Seasoning Blend

01 1 tsp garlic powder
02 1 tsp paprika
03 1 tsp dried oregano
04 1 tsp salt
05 1/2 tsp black pepper

Instructions

Step 01

Preheat your oven to 425°F and line a large baking sheet with parchment paper or foil for easier cleanup. Take your chicken thighs and pat them thoroughly dry with paper towels—this is the secret to getting that beautifully crispy skin we all love. While the oven heats up, chop your potatoes into roughly equal-sized chunks so they cook evenly. Trim the ends off your green beans and give everything a quick rinse. The preparation is so meditative, honestly—just you and the ingredients, getting ready for something wonderful.

Step 02

In a small bowl, mix together your seasoning blend—garlic powder, paprika, oregano, salt, and pepper. Drizzle the olive oil over the chicken, potatoes, and green beans arranged on your baking sheet. Then sprinkle the seasoning mixture generously over everything, making sure each piece gets its fair share. Use your hands to toss the potatoes and beans so they're evenly coated—there's something so satisfying about feeling the ingredients come together. Arrange the chicken skin-side up with the vegetables surrounding it in a single layer.

Step 03

Place the baking sheet in the preheated oven and roast for 30-35 minutes. About halfway through, give the potatoes and green beans a gentle toss to ensure they brown evenly. You'll know it's ready when the chicken skin is golden and crispy, the potatoes are tender when pierced with a fork, and the green beans have some lovely charred spots. The aroma filling your kitchen will tell you when it's getting close—savory and herby and so comforting.

Step 04

Remove the baking sheet from the oven and let the chicken rest for about 5 minutes before serving. This allows the juices to redistribute, making the meat incredibly tender. Transfer everything to a serving platter or serve right from the pan—I love the rustic presentation. Garnish with some fresh parsley if you have it, though it's wonderful just as it is. Serve hot and watch how quickly everyone clears their plates.

Notes & Tips

1 For extra crispy skin, you can start the chicken skin-side down for the first 10 minutes, then flip it. This gives both sides contact with the hot pan for maximum crispiness. I don't always bother, but when I want that extra texture, it's worth the extra step.
2 If your green beans are particularly thick, you might want to blanch them quickly in boiling water before roasting. This ensures they'll be tender by the time the chicken is cooked. But for regular green beans, roasting straight from raw works perfectly.
3 Don't be afraid to customize the seasonings! This basic blend is just a starting point. Sometimes I add a pinch of red pepper flakes for heat, or some dried thyme for extra herbiness. The recipe is very forgiving and adaptable to your taste preferences.
4 Leftovers make amazing next-day meals. I love chopping everything up and turning it into a hearty salad with some fresh greens, or stuffing it into a wrap with a little yogurt sauce. The flavors meld together beautifully overnight.

Tools You'll Need

Large baking sheet - Big enough to hold everything in a single layer without crowding. This ensures proper browning and crispy textures.
Parchment paper or foil - For easy cleanup. I prefer parchment because it doesn't stick to the food, but foil works just as well for cleanup.
Mixing bowls - One for tossing the vegetables with oil, and a small one for mixing your seasoning blend. Nothing fancy needed—just something to contain the mess.
Paper towels - Essential for drying the chicken thoroughly before seasoning. This step makes such a difference in the final texture.

Must-Know Tips

**Don't overcrowd the pan** - Give everything space to breathe and brown properly. If the pan is too crowded, the vegetables will steam instead of roast.
**Pat chicken dry** - This is the secret to crispy skin. Moisture is the enemy of browning, so take that extra minute to dry each thigh thoroughly.
**Season generously** - Don't be shy with the seasonings! They need to coat everything evenly for maximum flavor in every bite.

Professional Secrets

**High heat roasting** - The 425°F temperature ensures everything gets beautifully browned while staying moist inside. Lower temperatures can lead to steamed rather than roasted results.
**Even cutting** - Taking the time to cut potatoes into similar sizes means everything finishes cooking at the same time. No more half-raw, half-mushy potatoes!
**Rest before serving** - Those 5 minutes of resting time allow the chicken juices to redistribute, making every bite tender and flavorful.

Recipe by

Sofia Marin

“Dinner is where stories are shared and flavors shine. I craft comforting recipes perfect for family nights.” 🍷🍲

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