Herbed Chicken, Corn, and Green Bean Sheet Pan Dinner

Herbed Chicken, Corn, and String Bean One Pan Supper

Miri Rotkovitz

  • Total: 60 mins
  • Prep: 15 mins
  • Cook: 45 mins
  • Yield: 1 pan (4 servings)

Fresh garden herbs liven up skinless, boneless chicken breasts in this one pan supper. Corn on the cob and fresh green beans are ideal accompaniments to an easy meal that sings with summer flavors. Using a single sheet or roasting pan is not just a convenient time saver—it's a hack that ensures every element of the meal gets infused with the flavor of the delicious herb marinade. Try the one-pan technique with other favorite proteins and veggies that have similar cooking times, and you'll find all sorts of possibilities for no-fuss one-pan meals


  • 1/3 cup extra-virgin olive oil, plus extra for the pan
  • Freshly squeezed juice of 1 lemon
  • 2 to 4 tablespoons chopped fresh mint
  • Leaves from 2 sprigs thyme or lemon thyme
  • 1  teaspoon za'atar
  • Optional: Pinch kosher or sea salt
  • 2 to 2 1/2 pounds boneless, skinless chicken breasts
  • 4 ears of corn, husks, and silk removed
  • 6 ounces string beans, trimmed

Steps to Make It

  1. Gather the ingredients.

  2. Preheat the oven to 425 F.

  3. Line a large rimmed sheet pan with heavy-duty foil (you can also use a large roasting pan—no need to line it with foil).

  4. In a small bowl, whisk together the olive oil, lemon juice, mint, thyme leaves, zaatar, and salt (if using).

  5. Drizzle a little olive oil on the prepared sheet pan or in the bottom of the roasting pan. Rinse and pat dry the chicken and place in the center of the sheet pan. Pour the olive oil-herb mixture over the chicken and turn to coat. Arrange the corn alongside the chicken, rolling each in the oil that coats the pan. 

  6. Slide the sheet pan into the preheated oven and roast for 25 to 30 minutes, basting the chicken with the pan juices and turning the corn a couple of times during cooking. Push the chicken to one side of the pan to make room for the green beans if necessary. Add the green beans to the pan and drizzle them with a little olive oil. 

  7. Return the pan to the oven and roast for about 10 minutes more, or until the green beans are crisp-tender, the corn is beginning to caramelize, and the chicken is opaque, the juices run clear, and an instant-read thermometer inserted in the thickest piece reads 165 F.

  8. Carefully remove the pan from the oven. Serve the chicken and vegetables with the pan juices. 

  9. Serve and enjoy!