Oven-Roasted Chicken with Potatoes and White Beans
Published on January 19, 2026
This post may contain affiliate links. Read my disclosure policy.
Quick Summary
Oven-roasted chicken with potatoes, white beans, and artichokes is a simple one-pan meal full of flavor. Crispy chicken, tender vegetables, and hearty beans make this easy dinner perfect for weeknights or cozy weekend meals.
Pin this now to find it later
Pin ItTable of Contents
A Cozy One-Pan Oven-Roasted Chicken Dinner
There’s something so comforting about a one-pan chicken dinner. This oven-roasted chicken with potatoes, white beans, and artichokes is one of my favorite go-to recipes when I want a meal that feels special but isn’t complicated. The chicken comes out golden and crispy, while the potatoes and beans soak up all the delicious flavors from the pan.
I usually make this for a cozy weeknight dinner, but it’s just as perfect for Sunday night family meals or when friends are coming over. Honestly, it’s one of those recipes that makes you look like a pro without spending hours in the kitchen. Everything roasts together in one pan, which means big flavor with very little effort. Plus, the combination of tender beans, soft potatoes, and flavorful artichokes makes every bite satisfying and hearty.
It’s one of those simple, well-balanced dinners that always works, no matter the season. The kind of meal that makes everyone linger at the table just a little longer.
Ingredients with Helpful Notes
- Chicken thighs: Bone-in, skin-on thighs stay juicy and develop crispy skin when roasted at high heat. Pat dry before seasoning for best results.
- Yukon gold potatoes: These roast beautifully and become tender and buttery; cut into evenly sized pieces so they cook at the same rate.
- Cannellini beans: Creamy white beans add heartiness to the dish; navy or great northern beans work well too. Be sure to drain and rinse to remove excess sodium.
- Artichoke hearts: Canned or jarred quartered artichokes save time and add a subtle briny flavor; drain well before using.
- Shallots: Milder and slightly sweeter than onions, they soften nicely in the oven without overpowering the dish.
- Garlic: Fresh garlic adds depth and aroma; mince finely so it distributes evenly throughout the pan.
- Chicken broth: Adds moisture and flavor while helping the beans and potatoes absorb seasoning as everything roasts.
- Lemon: Thin slices roast alongside the chicken, adding brightness and balancing the richness of the dish.
- Fresh rosemary: A little goes a long way; finely chopped rosemary adds earthy flavor throughout.
- Fresh thyme: Whole sprigs infuse the dish with subtle herbal flavor as it roasts.
- Crushed red pepper flakes: Optional, but great for adding a subtle kick of heat.
- Extra-virgin olive oil: Helps the chicken brown and keeps everything from sticking to the pan.
- Fresh parsley: A final sprinkle adds freshness and color before serving.
- Parmesan cheese: Optional, but freshly grated Parmesan adds a salty, savory finish that brings everything together.
Tips for Perfect Roasted Chicken
- Prep the chicken: Pat the chicken thighs dry with paper towels before seasoning. This step is key for getting golden, crispy skin. Don’t skip it!
- Season generously: Season both sides of the chicken with salt and pepper. This ensures every bite is flavorful.
- Prep the vegetables: Cut potatoes into evenly sized pieces so they roast evenly. Drain and rinse beans and artichokes to prevent sogginess.
- Layer thoughtfully: Nestle the chicken among the potatoes, beans, artichokes, shallots, and garlic. This helps the flavors mingle and ensures even cooking.
- Add aromatics and herbs: Place lemon slices, fresh rosemary, and thyme sprigs throughout the pan. They infuse the chicken and vegetables with amazing flavor as they roast.
- Use olive oil wisely: Drizzle olive oil over the chicken and rub it in. This helps the skin crisp and keeps the meat juicy.
- Roasting temperature: Roast at a high temperature (425°F) so the chicken cooks through while the skin browns beautifully.
- Check doneness: Use a meat thermometer to ensure the chicken reaches 165°F. The potatoes should be fork-tender at the same time.
- Optional broil: For extra crispy skin, broil for 1–2 minutes at the end—watch carefully so it doesn’t burn.
- Rest before serving: Let the chicken rest for 5 minutes after roasting. This allows the juices to redistribute and keeps the meat juicy.
- Flavor boost: Sprinkle with fresh parsley or grated Parmesan right before serving for color and extra flavor.
Serving Suggestions
- Serve this chicken with a classic green salad, a simple arugula salad, or roasted vegetables for a complete meal.
- Crusty bread, dinner rolls, or biscuits are great for soaking up the pan juices.
- Add a fruit salad on the side, for a bright and refreshing complement.
- Serve a light appetizer like bruschetta or whipped feta to make the meal feel special
How to Store
- Refrigerator: Store in an airtight container for 3 to 4 days.
- Reheating: Warm in the oven or air fryer at 350°F for best results. Microwave works in a pinch.
- Meal prep tip: Portion into containers for easy lunches or weeknight dinners; add a squeeze of lemon or sprinkle fresh parsley when serving to refresh flavors.
Oven Roasted Chicken with Potatoes and White Beans
One-pan oven-roasted chicken with potatoes, white beans, and artichokes. Crispy, juicy chicken and tender vegetables make this an easy, flavorful weeknight or family dinner.
Ingredients
- 1 (15 oz) can cannellini beans, drained and rinsed
- 1 (14 oz) can quartered artichoke hearts, drained
- 8 oz Yukon gold potatoes, quartered
- 2 shallots, thinly sliced
- 6 garlic cloves, minced
- 3/4 cup chicken broth
- 1 large lemon, thinly sliced
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes
- 6 bone-in skin-on chicken thighs,
- 2 tablespoons extra-virgin olive oil
- 4 to 6 sprigs fresh thyme
- For garnish: chopped fresh parsley and freshly grated Parmesan, optional
Instructions
- Preheat the oven to 425℉. Spray a 9×13 baking dish with nonstick cooking spray.
- In the pan, combine the beans, artichokes, potatoes, shallots, garlic, chicken broth, lemon slices, rosemary, salt, black pepper, and crushed red pepper flakes.
- Pat the chicken thighs dry with a paper towel and season both sides with salt and pepper.
- Nestle the chicken thighs, skin side up, into the pan around the beans, artichoke hearts, and potatoes. Drizzle the chicken with olive oil, then rub the oil into the chicken until it’s well coated. Top with fresh thyme sprigs.
- Transfer the pan to the oven and roast until the chicken is golden brown and cooked through, about 45 to 55 minutes. The internal temperature should reach 165°F. The potatoes should also be fork-tender. For extra crispy skin, you can broil for the final 2 minutes, watch closely.
- Let the chicken rest for 5 minutes, then garnish with parsley and freshly grated parmesan, if desired. Serve and enjoy.
Notes
- Pat chicken dry for crispier skin.
- Cut potatoes evenly for even roasting.
- Drain and rinse beans and artichokes to avoid excess moisture.
- Rub chicken with olive oil for golden, flavorful skin.
- Roast at 425°F for juicy chicken and tender vegetables.
- Let chicken rest 5 minutes before serving.
- How to Store: Keep leftovers in an airtight container in the fridge for 3–4 days.
Nutrition
Calories: 452kcal, Carbohydrates: 40g, Protein: 40g, Fat: 14g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Cholesterol: 146mg, Sodium: 1061mg, Potassium: 1174mg, Fiber: 9g, Sugar: 3g, Vitamin A: 126IU, Vitamin C: 15mg, Calcium: 118mg, Iron: 5mg
Have you tried this recipe?
Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod
