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Here’s a detailed, step-by-step article for “One-Pan Garlic Herb Chicken with Potatoes & Green Beans”, written to be unique, engaging, and thorough:

One-Pan Garlic Herb Chicken with Potatoes & Green Beans: A Complete Comfort Meal in One Dish

If you’re looking for a hearty, flavorful, and fuss-free dinner that feels homemade but doesn’t require hours in the kitchen, One-Pan Garlic Herb Chicken with Potatoes & Green Beans is your go-to meal. Juicy chicken, tender potatoes, and crisp-tender green beans all come together in a single pan with aromatic garlic and fresh herbs. This recipe is not only simple but also perfect for busy weeknights or casual family dinners.

Ingredients

For this recipe, you’ll need:

Chicken:
- 4 bone-in, skin-on chicken thighs (or breasts if preferred)
Vegetables:
- 1 lb (450 g) baby potatoes, halved
- 8 oz (225 g) green beans, trimmed
Seasoning & Herbs:
- 4 cloves garlic, minced
- 2 tsp fresh rosemary, chopped
- 2 tsp fresh thyme, chopped
- 1 tsp paprika
- Salt and pepper to taste
Other:
- 3 tbsp olive oil
- 1 tbsp butter
- Juice of ½ lemon
- Optional: ¼ tsp red pepper flakes for a subtle heat

Step-by-Step Method

Step 1: Prepare the Ingredients

Start by washing the potatoes and halving them evenly so they cook at the same rate. Trim the green beans and set them aside. Mince the garlic and chop your fresh herbs. Pat the chicken dry with a paper towel—this helps the skin get golden and crispy.

Step 2: Season the Chicken

In a small bowl, mix the paprika, salt, pepper, rosemary, and thyme. Rub this seasoning generously over the chicken, making sure to get some under the skin for maximum flavor. Let the chicken rest at room temperature for 10–15 minutes while you prep the vegetables.

Step 3: Sear the Chicken

Heat 2 tablespoons of olive oil in a large oven-safe skillet or cast-iron pan over medium-high heat. Once the oil is shimmering, place the chicken thighs skin-side down and sear for 4–5 minutes until golden brown. Flip and sear the other side for 3–4 minutes. Remove the chicken and set it aside on a plate.

Step 4: Cook the Potatoes

In the same pan, add the remaining tablespoon of olive oil and the halved potatoes. Toss to coat in the leftover chicken fat for extra flavor. Let them cook undisturbed for 5–7 minutes until they start to develop a golden crust, stirring occasionally to prevent burning.