This grilled chicken with potatoes and green beans is a hearty and balanced meal that combines juicy, flavorful chicken with crisp-tender vegetables. It’s a wholesome dinner that’s both comforting and nutritious, making it an excellent choice for weeknights or casual gatherings.

Why You’ll Love This Recipe

This dish is a one-plate wonder—packed with protein, vegetables, and comforting flavors. The chicken is seasoned to perfection and grilled for a slightly charred, smoky exterior, while the potatoes and green beans offer a satisfying, well-rounded complement. It’s simple to prepare, easy to clean up, and versatile enough to suit various dietary preferences.

Ingredients

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

Boneless, skinless chicken breasts or thighs
Olive oil
Garlic powder
Onion powder
Smoked paprika
Dried rosemary
Salt and black pepper
Baby potatoes, halved
Fresh green beans, trimmed
Optional: lemon wedges or fresh herbs for garnish

Directions

Preheat grill or grill pan to medium-high heat.
In a bowl, toss the chicken with olive oil, garlic powder, onion powder, paprika, rosemary, salt, and pepper.
In another bowl, coat halved baby potatoes with olive oil, salt, pepper, and a pinch of rosemary.
Steam or microwave the green beans for 2–3 minutes until just tender. Set aside.
Grill the chicken for 5–6 minutes per side, or until fully cooked and nicely charred.
While the chicken cooks, grill or roast the potatoes until golden and tender (about 15–20 minutes total).
Sauté or grill the green beans briefly with a touch of olive oil and seasoning.
Slice the grilled chicken and serve with potatoes and green beans on the side.

Servings and timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Variations

Spicy Version: Add cayenne pepper or crushed red chili flakes to the chicken seasoning.
Oven-Baked Option: Bake everything on a sheet pan at 400°F (200°C) for about 30–35 minutes.
Lemon Herb Chicken: Add lemon juice and fresh thyme or oregano to the marinade for a fresh twist.
Air Fryer Potatoes: For extra crispness, air fry the potatoes separately.
Vegetarian Substitute: Replace chicken with tofu or halloumi cheese.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a skillet over medium heat or microwave in intervals until warm.
Freezing: Cooked chicken and vegetables can be frozen separately for up to 2 months. Thaw before reheating.

FAQs

Can I use bone-in chicken?

Yes, bone-in chicken works well but may require longer cooking time on the grill.

What type of potatoes work best?

Baby gold or red potatoes are ideal due to their small size and creamy texture.

Can I use frozen green beans?

Yes, thaw and steam them before sautéing or grilling for the best texture.

How do I know the chicken is fully cooked?

The internal temperature should reach 165°F (75°C). Use a meat thermometer for accuracy.

Can I cook everything on one grill?

Yes, use indirect heat for vegetables and direct heat for the chicken to cook everything evenly.

What’s a good dipping sauce for this meal?

Garlic aioli, herbed yogurt, or a mustard-based sauce pairs well.

Can I make this dish ahead of time?

Yes, marinate the chicken and prep the vegetables in advance to save time.

Is this dish low-carb?

Yes, though potatoes do add carbohydrates. Substitute with cauliflower or another low-carb vegetable if desired.

Can I add other vegetables?

Absolutely. Zucchini, bell peppers, or carrots are great additions.

What seasoning alternatives work well?

Try Italian seasoning, Cajun blend, or lemon pepper for a flavor variation.

Conclusion

Grilled chicken with potatoes and green beans is a classic, no-fuss meal that brings together simplicity and satisfaction. With its balanced nutrition and adaptable ingredients, it’s a reliable favorite for busy nights or relaxed dinners. Keep it in your meal rotation for a wholesome, flavorful option that never goes out of style.

Grilled Chicken with Potatoes and Green Beans

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A wholesome and flavorful grilled chicken dish served with tender potatoes and crisp green beans, perfect for a balanced weeknight meal.

Author: Emma Harper
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Yield: 4 servings 1x
Category: Main Course
Method: Grilling
Cuisine: American
Diet: Low Fat

Instructions

Preheat grill to medium-high heat.
In a large bowl, toss the potatoes with 1 tablespoon of olive oil, salt, pepper, and half of the garlic, thyme, and rosemary.
Place potatoes in a grill basket or wrap in foil and grill for 15–20 minutes, turning occasionally, until tender and golden.
Meanwhile, season chicken breasts with remaining olive oil, garlic, thyme, rosemary, salt, and pepper.
Grill chicken for 6–8 minutes per side, or until internal temperature reaches 165°F (75°C).
While chicken is grilling, steam or blanch green beans for 3–4 minutes until just tender, then toss with a little olive oil, salt, and pepper.
Serve grilled chicken with roasted potatoes and green beans. Garnish with lemon wedges if desired.