High-Protein Garlic Chicken & Potato Meal Prep

This Herb Roasted Chicken with Green Beans & Baby Potatoes is a simple, satisfying dinner packed with savory garlic and herb flavor. Tender chicken is beautifully seasoned, roasted until golden and juicy, then sliced and served alongside buttery baby potatoes and crisp-tender green beans.

The combination of juicy chicken, golden potatoes, and fresh green beans makes this an easy complete meal that looks just as good as it tastes. It’s perfect for busy weeknights, meal prep, or a wholesome family dinner.

Why You’ll Love This Herb Roasted Chicken

Juicy and flavorful chicken: Garlic, herbs, and spices create a delicious golden crust.
Crispy baby potatoes: Roasting gives the potatoes beautifully browned edges while keeping the centers tender.
Fresh green beans: They add a crisp, fresh contrast to the hearty chicken and potatoes.
One-pan simplicity: Everything can be prepared with minimal cleanup.
Perfect for meal prep: The chicken, potatoes, and vegetables store and reheat well.

Ingredients

For the Chicken

2 large boneless, skinless chicken breasts
2 tbsp olive oil
3 cloves garlic, minced
1 tsp Italian seasoning
1 tsp paprika
½ tsp dried thyme
½ tsp dried rosemary
1 tsp salt
½ tsp black pepper
1 tbsp fresh parsley, chopped
1 tbsp lemon juice

For the Potatoes

1½ lb baby potatoes, halved
1 tbsp olive oil
½ tsp garlic powder
½ tsp dried parsley
½ tsp salt
¼ tsp black pepper

For the Green Beans

12 oz fresh green beans, trimmed
1 tbsp olive oil
½ tsp garlic powder
¼ tsp salt
¼ tsp black pepper

Instructions

Preheat the oven: Preheat your oven to 425°F (220°C). Lightly grease a large baking sheet or line it with parchment paper.
Season the chicken: Pat the chicken breasts dry. Rub them with olive oil, minced garlic, Italian seasoning, paprika, thyme, rosemary, salt, black pepper, parsley, and lemon juice.
Prepare the potatoes: Toss the halved baby potatoes with olive oil, garlic powder, parsley, salt, and black pepper until evenly coated.
Start roasting: Spread the potatoes on the baking sheet in a single layer. Roast for approximately 15 minutes before adding the chicken.
Add the chicken: Place the seasoned chicken breasts on the baking sheet alongside the potatoes. Roast for another 18–25 minutes, depending on the thickness of the chicken.
Prepare the green beans: Toss the trimmed green beans with olive oil, garlic powder, salt, and black pepper.
Add the green beans: Add the green beans to the baking sheet during the final 10–12 minutes of roasting. Spread everything out so the vegetables roast rather than steam.
Check the chicken: Cook until the thickest part of the chicken reaches 165°F (74°C) and the outside is deeply golden.
Rest the chicken: Remove the chicken from the oven and let it rest for 5–10 minutes before slicing. This helps keep the meat juicy.
Finish the vegetables: Toss the roasted potatoes and green beans gently with the pan juices and any remaining herbs.
Slice the chicken: Cut the rested chicken into even slices and arrange it alongside the roasted potatoes and green beans.
Garnish and serve: Sprinkle with fresh parsley and serve immediately with lemon wedges if desired.

Tips for the Best Herb Roasted Chicken

Don’t overcook the chicken: Use an instant-read thermometer and remove it once it reaches 165°F (74°C).
Dry the chicken first: Patting it dry helps the seasoning adhere and encourages better browning.
Cut potatoes evenly: Similar-sized pieces roast at the same rate.
Don’t overcrowd the pan: Leave space between the ingredients so they can develop golden edges.
Add green beans later: They need less cooking time than the potatoes and chicken.
Let the chicken rest: Resting before slicing helps retain its juices.
Use fresh herbs for finishing: Fresh parsley adds a bright contrast to the roasted flavors.
Add lemon before serving: A small squeeze of lemon balances the savory herbs and roasted garlic.

Nutrition (Approximate Per Serving)

Servings: 4

Calories: ~520 kcal Protein: 46g Carbohydrates: 42g Fat: 20g Fiber: 7g Sodium: ~720mg