Some nights you want dinner to feel like you tried… without actually trying that hard.
That’s where this Italian chicken, potatoes, and green beans comes in. It’s a full meal on one pan: juicy chicken, golden potatoes, and crisp-tender green beans, all tossed in a garlicky Italian-style seasoning with Parmesan sprinkled over the top.
The best part is how it smells while it cooks. Olive oil, herbs, garlic, and a little lemon drifting through the kitchen is the kind of thing that makes everyone wander in and ask what’s for dinner.
This is the kind of recipe that works on a random Tuesday, but it also looks nice enough to serve when you’ve got company. No fancy steps. No weird ingredients. Just a simple, reliable dinner that hits the spot.
YOU WILL LOVE THIS ITALIAN CHICKEN DINNER
ONE PAN, EASY CLEANUP: Everything cooks on a single sheet pan, which means fewer dishes and less mess.
A FULL MEAL IN ONE GO: Protein, veggies, and a starchy side all roast together. Nothing extra needed unless you want it.
FLAVOR THAT TASTES “BIG”: Garlic, Italian herbs, Parmesan, and a splash of lemon juice make the whole pan taste bright and savory.
FAMILY-FRIENDLY: The flavors are familiar and mild, and you can keep the red pepper flakes optional.
GREAT FOR MEAL PREP: Leftovers reheat well, and it packs up neatly for lunches.
WHAT THIS RECIPE TASTES LIKE
Think of it like a cozy Italian-style roast chicken dinner, but faster.
The chicken turns out tender and well-seasoned, the potatoes get browned edges and a creamy center, and the green beans cook just until they’re bright and snappy. Parmesan melts into the hot pan and clings to everything in little salty bites.
And that lemon at the end? It wakes up the whole pan. Not “lemon chicken” strong. Just enough to cut through the richness and make you want another forkful.
ITALIAN CHICKEN, POTATOES & GREEN BEANS INGREDIENTS
This recipe uses everyday ingredients, but each one is doing work. The potatoes soak up flavor. The chicken gives you that hearty, satisfying base. The green beans keep it fresh.
Here’s what you’ll need.
You’ll need:
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2 pounds boneless, skinless chicken thighs (or chicken breasts)
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1½ pounds baby Yukon gold potatoes, halved (or quartered if large)
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12 ounces fresh green beans, trimmed
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3 tablespoons olive oil
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2 tablespoons melted butter (optional, but adds a richer finish)
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4 cloves garlic, minced
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1 tablespoon Italian seasoning
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1 teaspoon dried oregano
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1 teaspoon onion powder
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1 teaspoon kosher salt
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½ teaspoon black pepper
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¼ teaspoon crushed red pepper flakes (optional)
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⅓ cup grated Parmesan cheese (plus more for serving if you want)
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1 lemon, zested and juiced
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2 tablespoons chopped parsley (optional for serving)
Ingredient notes that matter:
CHICKEN THIGHS VS. BREASTS: Thighs stay juicy and are harder to overcook. Chicken breasts work too, but they cook faster and can dry out if they’re thin.
BABY POTATOES: Yukon golds roast up creamy inside. Red potatoes are also great. Russets can work in a pinch, but they don’t hold their shape the same way.
FRESH GREEN BEANS: Fresh gives you the best texture. Frozen can work, but you’ll want to add them later and expect them to be softer.
PARMESAN: Use the grated kind you like. Freshly grated melts beautifully. The shelf-stable grated kind still gives great salty flavor.
THE SEASONING MIX IS DOING THE HEAVY LIFTING
This recipe doesn’t rely on a jar of dressing or a bottled marinade (though you can absolutely use those if that’s your style).
Instead, you’re making a quick seasoning blend with Italian seasoning, oregano, onion powder, salt, pepper, and garlic. Olive oil coats everything so the herbs stick, and butter adds a little richness that makes the potatoes extra good.
Want to know a simple trick? Lemon zest goes into the seasoning, but lemon juice waits until the end. Zest can handle the heat. Juice stays bright when it’s added after roasting.
ITALIAN CHICKEN, POTATOES & GREEN BEANS SUBSTITUTIONS AND ADDITIONS
This is a flexible dinner. If you’ve got something in the fridge that needs to be used, there’s a good chance it can slide right in.
CHICKEN:
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Swap thighs for chicken breasts, tenderloins, or even bone-in pieces (just adjust cooking time).
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If using breasts, pound them to an even thickness so they roast evenly.
POTATOES:
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Baby red potatoes, fingerlings, or diced sweet potatoes all work.
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If your potatoes are big, cut them smaller so they roast in time.
GREEN BEANS:
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Broccoli florets, asparagus, or zucchini can replace green beans.
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Asparagus cooks faster, so add it closer to the end.
MORE VEGGIES:
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Add sliced bell peppers or onion wedges with the potatoes.
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Add cherry tomatoes during the last 10 minutes for a juicy, sweet pop.
MORE CHEESE:
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Try shredded mozzarella or an Italian cheese blend in the last few minutes of cooking.
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Parmesan is classic here, but a little Romano is also delicious.
HEAT:
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Crushed red pepper flakes keep things mild-spicy.
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If you like more heat, add a pinch of cayenne to the seasoning.
HOW TO MAKE ITALIAN CHICKEN, POTATOES & GREEN BEANS
This method roasts the potatoes first so they get a head start. That’s the key to having everything finish at the same time.
STEP ONE: Preheat and prep the pan
Preheat the oven to 425°F. Line a large sheet pan with parchment paper or foil for easy cleanup.
PRO TIP:
Use a big sheet pan (about 18×13 inches). If the pan is too crowded, everything steams instead of roasting.
STEP TWO: Season the potatoes
Add the halved potatoes to a large bowl. Drizzle with 1½ tablespoons olive oil and toss with:
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½ teaspoon salt
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¼ teaspoon black pepper
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½ tablespoon Italian seasoning
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½ teaspoon onion powder
Spread the potatoes on the sheet pan in a single layer, cut side down when possible.
STEP THREE: Roast the potatoes first
Roast potatoes for 15 minutes.
This gives them a head start so they come out tender and golden, not undercooked and sad.
STEP FOUR: Season the chicken
While the potatoes roast, pat the chicken dry with paper towels. Add it to the same bowl (no need to wash it if it only had seasoning and oil), then add:
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remaining 1½ tablespoons olive oil
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melted butter (if using)
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garlic
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remaining Italian seasoning
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remaining oregano
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remaining salt and pepper
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crushed red pepper flakes (if using)
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lemon zest
Toss until the chicken is coated.
OUR RECIPE DEVELOPER SAYS
Dry chicken browns better. If you skip patting it dry, you’ll still get a tasty dinner, but you won’t get that same golden color on the edges.
STEP FIVE: Add chicken to the pan
After the potatoes have roasted 15 minutes, remove the pan from the oven.
Push potatoes to one side and place chicken on the other side in a single layer. Put the pan back in the oven and roast for 15 minutes.
STEP SIX: Add green beans
Remove the pan again. Add green beans to the bowl and toss with a tiny drizzle of olive oil (about 1 teaspoon) plus a pinch of salt and pepper.
Add green beans to the sheet pan, spreading them out so they’re not piled up.
Return the pan to the oven for 10 to 12 minutes, or until:
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potatoes are fork-tender
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green beans are crisp-tender
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chicken reaches 165°F in the thickest part
PRO TIP:
If your chicken thighs are very thick, they may need a few extra minutes. If your chicken breasts are thin, they may be done sooner. A quick thermometer check saves the day.
STEP SEVEN: Add Parmesan and finish
Sprinkle Parmesan over everything while it’s hot. Let it sit on the pan for 2 to 3 minutes so it melts and clings.
Squeeze fresh lemon juice over the top and sprinkle with parsley if you’re using it.
That’s it. Dinner’s ready.
QUICK TIMING GUIDE SO EVERYTHING COOKS RIGHT
Ovens vary, and so do chicken pieces and potato sizes. These timing tips keep it simple.
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Small baby potatoes (halved): roast perfectly with the timing written above
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Large potatoes (quartered): may need 5 more minutes total
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Chicken breasts: check earlier, especially if thin
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Chicken thighs: usually forgiving and stay juicy
If you ever pull the pan out and the potatoes are still firm but the chicken is done, just move chicken to a plate, tent with foil, and let the potatoes roast another 8 to 10 minutes. Easy fix.
HOW TO SERVE ITALIAN CHICKEN, POTATOES & GREEN BEANS
This dish is already a complete meal, so serving is simple.
But if you want to stretch it or dress it up, here are a few easy ideas:
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Add a crusty bread to soak up the juices and cheesy bits left on the pan.
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Serve with a simple salad for something cool and crisp next to the warm roasted flavors.
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Add a dipping sauce like a spoonful of pesto, a little marinara, or a quick garlic yogurt sauce.
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Top each plate with extra Parmesan and a squeeze of lemon right before eating.
And if you’re feeding hungry eaters, this pairs really well with a bowl of soup or a side of rice. The flavors play nicely with almost anything.
MAKE AHEAD TIPS
This recipe is weeknight-friendly, but you can make it even easier.
PREP THE VEGGIES:
Trim green beans and cut potatoes up to 24 hours in advance. Store them in airtight containers in the fridge.
SEASON THE CHICKEN AHEAD:
You can toss the chicken with the oil, garlic, seasoning, and lemon zest up to 12 hours ahead. Keep it covered in the fridge.
PRO TIP:
If you season the chicken ahead of time, leave the lemon juice for the end. The juice can change the texture if it sits too long.
HOW TO STORE ITALIAN CHICKEN, POTATOES & GREEN BEANS
This is one of those leftovers you actually look forward to.
IN THE FRIDGE
Store leftovers in an airtight container for up to 3 to 4 days.
IN THE FREEZER
You can freeze it, but keep expectations realistic.
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Chicken and potatoes freeze fine for up to 2 months.
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Green beans will be softer after thawing.
If you know you’re freezing, consider freezing the chicken and potatoes, then making fresh green beans when you reheat.
REHEATING
OVEN: Reheat at 350°F for 12 to 15 minutes, covered loosely with foil.
AIR FRYER: Reheat at 350°F for 6 to 8 minutes for crispier potatoes.
MICROWAVE: Heat in short bursts, stirring the potatoes halfway through so they warm evenly.
TROUBLESHOOTING TIPS (BECAUSE REAL LIFE HAPPENS)
My potatoes aren’t done, but the chicken is.
Pull the chicken off, cover it with foil, and roast the potatoes 8 to 10 minutes more.
My green beans got too soft.
Next time add them later, or spread them out more so they roast instead of steaming.
Everything looks pale.
Crowding is usually the cause. Use a larger pan or split into two pans so the heat can circulate.
The chicken is done but not browned.
Pop the pan under the broiler for 1 to 2 minutes at the end. Watch closely so Parmesan doesn’t burn.
FREQUENTLY ASKED QUESTIONS
Can I use frozen green beans?
Yes. Add them during the last 8 to 10 minutes. They’ll be softer than fresh, but the flavor will still be good.
Can I use chicken breasts instead of thighs?
Absolutely. Pound them to even thickness and start checking temperature a little earlier. Once they hit 165°F, they’re ready.
Do I have to roast the potatoes first?
If your potatoes are very small, you can skip the head start. Most of the time, roasting them first makes the timing much easier and keeps everything finishing together.
What’s the best way to make this for a crowd?
Use two sheet pans. Split everything evenly and rotate pans halfway through cooking for even roasting.
Can I cook this in a skillet instead?
Yes. Brown the potatoes first in olive oil until they start to soften, then add chicken and cook until nearly done. Add green beans at the end and cover for a few minutes to steam them. It won’t have the same roasted edges, but it’s still delicious.
Italian Chicken, Potatoes & Green Beans
Ingredients
- 2 pounds boneless skinless chicken thighs (or breasts)
- 1½ pounds baby Yukon gold potatoes halved
- 12 ounces fresh green beans trimmed
- 3 tablespoons olive oil divided
- 2 tablespoons melted butter optional
- 4 cloves garlic minced
- 1 tablespoon Italian seasoning divided
- 1 teaspoon dried oregano
- 1 teaspoon onion powder
- 1 teaspoon kosher salt divided
- ½ teaspoon black pepper divided
- ¼ teaspoon crushed red pepper flakes optional
- ⅓ cup grated Parmesan cheese
- 1 lemon zested and juiced
- 2 tablespoons chopped parsley optional
Instructions
- Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil.
- Toss potatoes with 1½ tablespoons olive oil, ½ teaspoon salt, ¼ teaspoon pepper, ½ tablespoon Italian seasoning, and ½ teaspoon onion powder. Spread on pan in a single layer.
- Roast potatoes for 15 minutes.
- While potatoes roast, pat chicken dry. Toss chicken with remaining olive oil, melted butter (if using), garlic, remaining Italian seasoning, oregano, remaining onion powder, remaining salt and pepper, red pepper flakes (if using), and lemon zest.
- Remove pan from oven. Push potatoes to one side and add chicken in a single layer. Roast 15 minutes.
- Toss green beans with a tiny drizzle of olive oil (about 1 teaspoon) and a pinch of salt and pepper. Add to pan.
- Roast 10 to 12 minutes more, until chicken reaches 165°F and potatoes are fork-tender.
- Sprinkle Parmesan over the hot pan. Rest 2 to 3 minutes so it melts. Finish with lemon juice and parsley before serving.
Notes
