Name: Oven Roasted Half Chicken with Garlic Potatoes & Green Beans
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Mediterranean-Inspired
Ingredients: 1 whole chicken, halved (or 2 bone-in, skin-on chicken breasts or thighs); 2 tbsp olive oil; 1 tbsp fresh rosemary, chopped; 1 tbsp fresh thyme leaves; 3 garlic cloves, minced; Salt and pepper, to taste; 1 lemon, halved; 1 lb baby potatoes, halved; 2 tbsp olive oil; 1 tsp garlic powder or 2 cloves garlic, minced; Salt and pepper, to taste; 1½ cups green beans, trimmed; ½ cup cherry or roasted tomatoes, halved; 1 tbsp olive oil; Salt and pepper, to taste

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Oven Roasted Half Chicken with Garlic Potatoes & Green Beans is a hearty, rustic dish that brings together crisp-skinned, herb-marinated chicken with flavorful sides that complete the plate. Golden roasted baby potatoes infused with garlic and a vibrant sauté of green beans and tomatoes provide the perfect contrast to the juicy chicken. A squeeze of charred lemon adds brightness and complexity, elevating this classic bistro-style meal into a wholesome, satisfying weeknight or weekend dinner.

Why You’ll Love This Recipe

Complete meal on one plate: Protein, starch, and vegetables come together for a well-rounded dinner.
Perfectly roasted chicken: Crispy skin and tender, juicy meat enhanced with rosemary, thyme, and garlic.
Flavor-packed sides: Garlic potatoes and green beans with tomatoes provide texture, color, and taste.
Bright finishing touch: Charred lemon adds a smoky citrus burst that lifts the entire dish.
Easy to prepare: Straightforward steps with minimal prep and cleanup.
Restaurant quality at home: A beautiful dish that feels elegant but is entirely home-cook friendly.
Versatile and adaptable: Customize herbs, swap vegetables, or adjust seasoning to your preference.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Roasted Chicken:
1 whole chicken, halved or 2 bone-in, skin-on chicken breasts or thighs
2 tbsp olive oil
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme leaves
3 garlic cloves, minced
Salt and pepper to taste
1 lemon, halved

For the Garlic Potatoes:
1 lb baby potatoes, halved
2 tbsp olive oil
1 tsp garlic powder or 2 cloves garlic, minced
Salt and pepper to taste

For the Green Beans & Tomatoes:
1½ cups green beans, trimmed
½ cup cherry or roasted tomatoes, halved
1 tbsp olive oil
Salt and pepper to taste

directions

Preheat oven: Set oven to 425°F (220°C). Line a baking sheet with parchment paper or foil.
Season the chicken: Pat the chicken dry and place on the baking sheet. In a small bowl, mix olive oil, rosemary, thyme, garlic, salt, and pepper. Rub the mixture evenly over the chicken. Place lemon halves, cut-side down, next to the chicken.
Roast the chicken: Roast in the oven for 35–45 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is golden and crisp.
Prepare the potatoes: Toss halved baby potatoes with olive oil, garlic (or garlic powder), salt, and pepper. Spread on a separate baking tray and roast for 30 minutes, flipping halfway through for even browning.
Blanch and sauté green beans: While the chicken rests, blanch green beans in boiling salted water for 2 minutes, then drain. In a skillet, heat olive oil and sauté green beans with salt and pepper for 2–3 minutes. Add cherry or roasted tomatoes and toss to combine.
Serve: Plate the chicken with garlic potatoes and green bean-tomato mixture. Squeeze the charred lemon over the chicken just before serving for added flavor.

Servings and timing

Servings: 2 servings
Prep Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour
Calories: 560 kcal per serving

Variations

Spicy twist: Add red chili flakes or smoked paprika to the chicken seasoning for heat.
Citrus herb: Use orange or lime instead of lemon for a different citrus note.
Add more vegetables: Roast carrots, onions, or bell peppers alongside the potatoes.
Cheesy potatoes: Toss potatoes with grated Parmesan before the final 5 minutes of roasting.
Butter baste: During the last 10 minutes of roasting, baste the chicken with melted butter for extra richness.
Make it Mediterranean: Add olives and feta to the green beans and tomatoes for a briny flavor boost.

storage/reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat chicken and potatoes in the oven at 350°F (175°C) for 10–15 minutes until warmed through. Green beans can be reheated briefly in a skillet or microwave.
Freezing: Chicken and potatoes can be frozen for up to 2 months. Thaw overnight in the fridge and reheat in the oven for best texture.

FAQs

Can I use boneless chicken?

Yes, but boneless cuts will cook faster. Reduce the roasting time to 25–30 minutes and check for doneness with a meat thermometer.

How do I get extra crispy skin on the chicken?

Make sure the chicken skin is dry before seasoning and roast it uncovered at high heat for crispiness.

Can I make this recipe with just chicken thighs?

Absolutely. Chicken thighs are juicy and flavorful—just adjust the cooking time slightly, as they may roast more quickly.

Do I have to blanch the green beans?

Blanching helps retain color and texture, but you can sauté them directly if you prefer a slightly softer bean.

Can I roast everything on one tray?

If your tray is large enough and you space everything out well, yes. However, roasting separately allows better control over cooking times and textures.

What type of tomatoes work best?

Cherry or grape tomatoes are ideal due to their sweetness and size. You can also use sun-dried or slow-roasted tomatoes for deeper flavor.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Just double-check labels on broth or seasoning mixes if used.

Can I marinate the chicken in advance?

Yes, you can prepare the chicken with seasoning and refrigerate it for up to 12 hours before roasting for deeper flavor.

What’s the best way to cut a whole chicken in half?

Use kitchen shears to cut along the backbone, then slice through the breastbone. Alternatively, ask your butcher to halve it for you.

Can I substitute dried herbs?

Yes, use 1 teaspoon dried rosemary and 1 teaspoon dried thyme in place of the fresh herbs.

Conclusion

Oven Roasted Half Chicken with Garlic Potatoes & Green Beans is a timeless, satisfying dish that brings warmth and balance to your dinner table. From the crisp golden skin of herb-infused chicken to the garlicky roasted potatoes and bright vegetable medley, each element plays a role in making this meal memorable. With minimal effort and maximum flavor, it’s a go-to recipe for any night that calls for something hearty, elegant, and comforting.