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One-Pan Christmas Chicken and Potatoes with Rosemary & Green Beans – Simple, Festive, and Comforting

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 6 bone-in, skin-on chicken thighs (or 8 drumsticks; you can use breasts, but adjust timing)
  • 1.5 pounds baby potatoes, halved (Yukon golds or red potatoes work well)
  • 12 ounces green beans, trimmed
  • 3 tablespoons olive oil, divided
  • 3 cloves garlic, minced
  • 2 teaspoons fresh rosemary, finely chopped (plus extra sprigs for roasting)
  • 1 teaspoon dried thyme (or 2 teaspoons fresh leaves)
  • 1 teaspoon smoked paprika (optional, for color and warmth)
  • Zest of 1 lemon (plus lemon wedges for serving)
  • 1 to 1.5 teaspoons kosher salt, divided
  • 1/2 teaspoon black pepper
  • 1 tablespoon balsamic vinegar or honey (optional, for a subtle glaze)
  • 2 tablespoons butter (optional, for finishing)

Method
 

  1. Preheat and prep: Heat the oven to 425°F (220°C). Line a large rimmed sheet pan with parchment or foil for easy cleanup. Pat the chicken dry with paper towels to help the skin crisp.
  2. Season the potatoes: In a bowl, toss the halved baby potatoes with 1 tablespoon olive oil, half the minced garlic, 1 teaspoon rosemary, half the thyme, 1/2 teaspoon salt, and a pinch of pepper. Spread the potatoes cut-side down on the pan. Add a few rosemary sprigs if you have them.
  3. Make the chicken rub: In a small bowl, combine 1.5 tablespoons olive oil, the remaining garlic, remaining rosemary and thyme, smoked paprika, lemon zest, 1 teaspoon salt, and black pepper. Rub this mixture under the skin and over the outside of the chicken pieces.
  4. Arrange on the pan: Nestle the chicken thighs among the potatoes, skin side up, without crowding. This helps everything brown nicely.
  5. Roast the first round: Place the pan on the middle rack and roast for 25 minutes. The potatoes should be starting to color and the chicken skin should be rendering.
  6. Add the green beans: Toss the green beans with the remaining 1/2 tablespoon olive oil and a light sprinkle of salt. Pull the pan out, scatter the green beans around the chicken, and drizzle over the balsamic or honey if using. Return to the oven.
  7. Finish roasting: Roast another 12–18 minutes, until the chicken reads 165°F (74°C) at the thickest part and the potatoes are tender. If you want extra-crisp skin, broil for 1–2 minutes at the end, watching closely.
  8. Optional butter baste: Dot the hot pan with small pieces of butter and let it melt into the juices. Spoon the pan juices over the chicken and vegetables.
  9. Rest and serve: Let the chicken rest 5 minutes. Squeeze lemon wedges over everything for brightness. Serve right from the pan.