Oven-Baked Herb Chicken with Roasted Potatoes and Green Beans (Family Favorite)

Ingredients

• 1 1/2 lb baby potatoes, halved
• 1 lb fresh green beans, trimmed
• 2 tbsp olive oil, divided
• 1 tbsp Dijon mustard
• 1 tbsp chopped fresh parsley
• 2 tsp chopped fresh rosemary (or 1 tsp dried rosemary)
• 2 tsp chopped fresh thyme (or 1 tsp dried thyme)
• 2 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp lemon juice
• 2 tbsp unsalted butter, cut into small pieces
• 1/2 cup chicken broth (low-sodium)
• 1 1/4 lb bone-in, skin-on chicken thighs
• Optional: 2 tbsp grated Parmesan, for serving

Instructions

1. Preheat oven to 425°F. Line a rimmed sheet pan with foil (for easier cleanup).
2. In a small bowl, whisk together 1 tbsp olive oil, Dijon mustard, parsley, rosemary, thyme, garlic powder, salt, pepper, and lemon juice.
3. Pat the chicken dry. Rub the herb mixture all over the chicken thighs. Set aside while you prep the vegetables.
4. In a large bowl, toss the halved potatoes with 1 tbsp olive oil and a pinch of salt and pepper. Arrange potatoes cut-side down on the sheet pan, leaving space for the chicken.
5. Place the seasoned chicken on the sheet pan among the potatoes. Drizzle any remaining herb mixture over the chicken.
6. Roast for 25 minutes.
7. Carefully turn the potatoes and move the chicken as needed. Pour chicken broth onto the pan. Dot the top of the chicken with butter.
8. Add the green beans to the pan (tossed lightly with a drizzle of oil if needed) and roast 20–25 minutes more, until chicken reaches 165°F in the thickest part and potatoes are tender and browned.
9. Rest chicken 5 minutes. Serve with roasted potatoes and green beans. Optionally sprinkle with Parmesan.