A one-pan meal you’ll put on repeat: Roasted Chicken, Potatoes and Green Beans

Chicken thighs are started on the stovetop, then finished in the oven with potatoes and green beans. Recipe below.

WE HAVE NOW COOKED THIS MEAL three times in less than a month. Not trying to tweak the recipe as we sometimes do here, but simply because we wanted to eat it again. Of course, being one-pan easy to make didn’t hurt its chances of being put on repeat.

The ingredient list is short and sweet too. Chicken, potatoes, green beans, dried tarragon, and salt and pepper—plus some oil for cooking. The chicken in question is bone-in, skin-on thighs, pretty much our go-to unless a recipe specifies something else. They are meaty and flavorful, and retain their juiciness with all kinds of cooking methods. If you prefer something else—or have something else on hand—feel free to use it.

This dish starts on the stovetop and finishes in the oven (well, the potato wedges get a head start in the microwave). But everything happens in one pan. That not only means easier cleanup, but the potatoes and green beans cook in the chicken fat and, doing so, take on marvelous flavor. Give this a try. We think you may put it on repeat too.

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Roasted Chicken, Potatoes and Green Beans

A simple, one-pan meal. Chicken thighs are started on the stovetop, then finished in the oven with potatoes and green beans.

Course One-pan meal, Poultry

Cuisine American

Servings 4

Ingredients

• 4 – 5 medium-sized potatoes (see Kitchen Notes)
• 1 pound fresh green beans, rinsed and ends trimmed (see Kitchen Notes)
• 4 bone-in, skin-on chicken thighs (about 1/2-pound each)
• salt and freshly ground black pepper
• 1 teaspoon dried tarragon
• olive oil

Instructions

• Rinse potatoes under cold water. Don’t peel them—just slice each into 8 wedges. Place in a microwavable container along with 2 tablespoons of water. Microwave for 2 minutes. Drain and place in a bowl. Dry potatoes slightly with a paper towel. Toss potatoes with a little olive oil, salt and pepper. Set aside.
• Preheat oven to 375ºF. Trim excess fat from chicken thighs. Season on both sides with salt and pepper, and most of the tarragon. Heat 2 tablespoons of oil in a large sauté pan over medium-high flame. Place chicken thighs skin side down in the pan and cook until golden brown, 5 to 6 minutes. Transfer chicken to a plate and reduce heat to medium.
• Add potatoes and green beans to pan. Season with remaining tarragon and toss to coat with oil and chicken fat in the pan. Nestle chicken thighs skin side up among the potatoes and green beans.
• Transfer pan to oven and roast until chicken and potatoes are completely cooked through. The potatoes should be tender, with some browning. Chicken should be at least 165ºF in its thickest part when read with an instant read thermometer—higher is perfectly fine. The green beans will be all wrinkly as you see in the photo. They will also be delicious and slightly crispy.
• Plate individual pieces of chicken along with piles of potatoes and green beans. Serve.

Kitchen Notes

Pick your potatoes. We like yellow potatoes for this; their skins are great to eat and not too assertive. But use what you have or prefer. Do try to have them be uniform in size.

Green beans. A pound or a little less is good for this dish. Pick larger, more substantial beans—thin little French green beans aren’t the best bet here. Again, size uniformity is your friend.