One-Pan Herb Roasted Chicken with Baby Potatoes & Green Beans: Your New Favorite Weeknight Dinner

Imagine walking into a kitchen filled with the incredible aroma of garlic, rosemary, and perfectly roasting chicken. This One-Pan Herb Roasted Chicken with Baby Potatoes & Green Beans delivers exactly that experience, along with a complete, nutritious meal that comes together with minimal effort. Furthermore, this recipe transforms simple, wholesome ingredients into a stunning centerpiece for any dinner table. Consequently, you get juicy, flavorful chicken, crispy potatoes, and tender-crisp green beans all from a single pan.

The magic of this One-Pan Herb Roasted Chicken with Potatoes and Green Beans lies in its simplicity and depth of flavor. As the chicken roasts, its savory juices drip down, coating the potatoes and green beans in rich, meaty goodness. Meanwhile, the fresh herbs and garlic create a fragrant crust on the chicken that is absolutely irresistible. Ultimately, this dish feels both rustic and elegant, making it perfect for a casual family meal or for impressing weekend guests without any stress.

Additionally, this cooking method ensures every component is perfectly cooked. The chicken skin becomes wonderfully crispy, while the meat underneath stays incredibly moist and tender. The baby potatoes soak up all the flavors and turn golden brown, and the green beans add a fresh, vibrant crunch. This One-Pan Herb Roasted Chicken with Baby Potatoes & Green Beans is truly a foolproof path to a delicious and satisfying dinner.

Quick Recipe Highlights

• Flavor Profile: This dish features savory, herby notes from the rosemary and thyme, complemented by the deep umami of roasted garlic and the bright, fresh taste of lemon. The chicken itself is succulent and rich, creating a perfectly balanced and complex flavor experience.
• Texture: You will enjoy a fantastic contrast of textures, from the crispy, golden-brown skin of the chicken to the creamy, soft interior of the baby potatoes. The green beans provide a delightful tender-crisp bite that completes the dish.
• Aroma: While roasting, the kitchen fills with an inviting scent of earthy rosemary, pungent garlic, and savory chicken fat. These aromatic notes promise a comforting and hearty meal that is sure to whet your appetite.
• Visual Appeal: The final presentation is beautiful, with golden-brown chicken, vibrant green beans, and rustic potatoes all arranged together. This colorful medley makes the dish look as good as it tastes, straight from the pan to the table.
• Skill Level Needed: This is a beginner-friendly recipe that requires basic kitchen skills like chopping vegetables and seasoning meat. Importantly, the one-pan method simplifies the process, making it accessible for cooks of all experience levels.
• Special Equipment: You only need a large, sturdy sheet pan or roasting dish to make this meal. A reliable oven and a pair of tongs for turning the chicken are the only other essential tools.

Recipe Overview

• Difficulty Level: We classify this recipe as easy because it involves straightforward techniques like seasoning and roasting. The process is largely hands-off after preparation, and there is no complicated sauce-making or advanced knife work required. Essentially, it is a set-it-and-forget-it style of cooking that yields impressive results.
• Category: This dish falls squarely into the main course category for lunch or dinner. It is a complete protein-and-vegetable meal that stands on its own, though it can also be part of a larger feast for special occasions.
• Cuisine: This recipe draws inspiration from classic American and European rustic home cooking. The use of hearty herbs and a simple roasting technique is a tradition in many cultures, making it a universally beloved preparation method.
• Cost: This is a very cost-effective meal, as it uses affordable chicken thighs and in-season vegetables. A single pan feeds a family, minimizing both energy costs and cleanup time, which adds to its overall value.
• Season: This One-Pan Herb Roasted Chicken with Potatoes and Green Beans is truly a year-round dish. It provides warmth and comfort in the fall and winter, yet feels fresh and light enough for spring and summer evenings.
• Occasion: It is perfect for busy weeknights, lazy Sunday suppers, or even a casual dinner party. Its elegant simplicity makes it suitable for almost any gathering, from family meals to entertaining friends.

Why You’ll Love This One-Pan Herb Roasted Chicken

First and foremost, the taste and texture of this dish are utterly irresistible. The chicken emerges from the oven with skin that shatters upon bite, revealing incredibly juicy and flavorful meat. Simultaneously, the potatoes become creamy on the inside while soaking up the savory chicken drippings and herb-infused oil. The green beans, added later to retain their snap, offer a fresh contrast that makes every forkful interesting. Ultimately, the harmonious blend of savory, herby, and bright lemon notes creates a complex flavor profile that belies the simple ingredient list.

From a convenience standpoint, this One-Pan Herb Roasted Chicken with Baby Potatoes & Green Beans is a true weeknight hero. You simply chop, season, and roast. Consequently, you avoid the dreaded pile of pots and pans, making cleanup an absolute breeze. This all-in-one method also means you are not juggling multiple elements on the stovetop while the oven does the heavy lifting. Therefore, you free up valuable time to relax or attend to other tasks while a gourmet-quality meal cooks itself.

Nutritionally, this meal is a well-rounded powerhouse. Chicken thighs provide high-quality protein and essential nutrients like iron and zinc. Potatoes are a great source of potassium and vitamin C, while green beans contribute fiber, vitamins A, C, and K. Cooking everything in one pan with a moderate amount of olive oil means the fats are controlled and used efficiently. As a result, you get a balanced meal that supports energy levels and overall health without any processed ingredients.

For social and entertaining value, this recipe is a guaranteed crowd-pleaser. Its stunning presentation straight from the pan creates a rustic, family-style dining experience that encourages sharing and conversation. Moreover, the comforting, familiar flavors appeal to both adults and children, eliminating the need to cook separate meals. You can confidently serve this to guests, knowing it looks impressive and tastes delicious, all while allowing you to spend more time with your company instead of being stuck in the kitchen.

Finally, the cost-effectiveness and accessibility of this One-Pan Herb Roasted Chicken with Potatoes and Green Beans cannot be overstated. The ingredients are affordable, easy to find at any grocery store, and often already in your pantry. You create a restaurant-quality meal for a fraction of the cost of dining out or ordering takeout. This approach not only saves money but also reduces food waste, as you can easily scale the recipe up or down based on what you have available.

Historical Background and Cultural Significance

The concept of roasting meat with vegetables over a fire is one of humanity’s oldest cooking methods. While the specific recipe for One-Pan Herb Roasted Chicken with Baby Potatoes & Green Beans is a modern creation, its soul is ancient. Traditionally, cooks would suspend a bird over an open flame with root vegetables cooking in the drippings below. This method ensured no flavor was wasted and everything was cooked in the same vessel, a principle that translates directly to our contemporary sheet pan. The technique represents a fundamental and timeless approach to efficient, flavorful cooking.

Culturally, roasted chicken holds a significant place as a comfort food centerpiece in many societies, from the American Sunday supper to the French “poulet rôti.” It symbolizes home, family, and nourishment. The addition of potatoes and green beans creates a complete meal that reflects a practical, farm-to-table sensibility common in European and North American rural traditions. This dish, therefore, is more than a recipe; it is a culinary tradition that evokes a sense of warmth, gathering, and shared sustenance across cultures.

The evolution of this recipe is directly tied to the development of the modern kitchen oven. As ovens became standard in households, the technique of “roasting” moved from an open hearth to a controlled, enclosed environment. The sheet pan or roasting pan became the modern equivalent of the hearth’s dripping pan. The specific combination of chicken, potatoes, and green beans gained popularity for its perfect cooking synergy—the vegetables cook in the same time it takes for the chicken to become tender and golden, a happy culinary coincidence that home cooks have celebrated for generations.

Regional variations of this theme are endless. In Provence, you might find Herbes de Provence and olives added to the pan. In Italy, lemon, rosemary, and sometimes artichokes are common. The American version often leans on straightforward herbs like thyme and rosemary. Our One-Pan Herb Roasted Chicken with Potatoes and Green Beans sits comfortably within this global family of recipes, embracing a classic, versatile herb profile that allows the quality of the core ingredients to shine. It is a testament to how a simple method can be adapted and beloved worldwide.

Ingredient Deep Dive

Chicken thighs are the star of this dish, prized for their richer flavor and higher fat content compared to breast meat. This fat renders during roasting, basting the meat from within and ensuring it stays exceptionally juicy and tender. Culturally, dark meat chicken is a staple in comfort food dishes across the globe, from Asian braises to European roasts. When selecting chicken thighs, look for plump, pink pieces with a thin, even layer of fat. You can store them in the coldest part of your refrigerator for 1-2 days before use. For a leaner option, chicken breasts can be substituted, but you must reduce the cooking time to prevent them from drying out.

Baby potatoes are ideal for roasting because their small size and thin skins allow them to cook through quickly and become creamy. They are a good source of potassium, vitamin C, and vitamin B6. Historically, potatoes were domesticated in South America and became a European staple, now featuring prominently in cuisines worldwide. Choose firm baby potatoes with smooth, unblemished skins and no green spots. Store them in a cool, dark, and well-ventilated place; do not refrigerate them, as cold temperatures can turn their starch into sugar. You can easily substitute fingerling potatoes or halved Yukon Gold potatoes if baby potatoes are unavailable.

Green beans, also known as string beans, provide a necessary fresh, crisp element to balance the rich chicken and potatoes. They are rich in fiber, vitamins A, C, and K, and folate. Green beans originated in Central and South America and were spread around the world through trade routes. For the best texture, select bright green, firm beans that snap when bent. Avoid any that are limp, rubbery, or have visible brown spots. Store them unwashed in a plastic bag in your refrigerator’s crisper drawer. For a variation, you could use asparagus or broccoli florets, adjusting the roasting time as needed.

Fresh rosemary and thyme are the herbal heart of this recipe, providing earthy, aromatic notes that define the dish. Rosemary, native to the Mediterranean, symbolizes remembrance and has been used for centuries in cooking and medicine. Thyme has a long history of culinary and medicinal use in European and Middle Eastern cultures. Both herbs are rich in antioxidants. When selecting fresh herbs, look for vibrant, green sprigs without any wilting or black spots. Store them loosely wrapped in a damp paper towel inside a plastic bag in the refrigerator. In a pinch, you can use dried herbs, but remember the ratio is one-third the amount of fresh, as dried herbs are more potent.

Common Mistakes to Avoid

• Crowding the Pan: If you pack the ingredients too tightly, they will steam instead of roast. This mistake prevents the chicken skin from crisping and the potatoes from browning properly. Always ensure there is some space between pieces for hot air to circulate.
• Using Skinny Green Beans Too Early: Adding delicate green beans at the same time as the potatoes and chicken will cause them to burn and become mushy. For perfect tender-crisp beans, you must add them during the last 15-20 minutes of cooking.
• Underseasoning: Chicken and potatoes need a generous amount of seasoning to taste their best. Do not be shy with salt and pepper, and make sure to season every component, including the vegetables, for a balanced flavor throughout the dish.
• Not Patting the Chicken Dry: Moisture is the enemy of crispy skin. If you skip patting the chicken thighs completely dry with paper towels before seasoning, the skin will steam and remain rubbery instead of turning golden and crisp.
• Using a Cold Pan: Placing food on a cold sheet pan can lead to sticking and uneven cooking. For better results, you can preheat your sheet pan in the oven for a few minutes before adding the oil and ingredients.
• Neglecting to Toss the Vegetables: Halfway through cooking, take a moment to toss the potatoes and green beans. This simple step ensures they cook and brown evenly on all sides, preventing some pieces from burning while others remain pale.
• Overcooking the Chicken: While chicken must be cooked through, overcooking leads to dry, tough meat. Use a meat thermometer to check for an internal temperature of 165°F (74°C) in the thickest part of the thigh for perfectly juicy results.
• Skipping the Resting Time: Cutting into the chicken immediately after roasting causes the precious juices to run out onto the cutting board. Let the chicken rest for 5-10 minutes before serving to allow the juices to redistribute throughout the meat.

Essential Techniques

Patting the chicken dry is a non-negotiable step for achieving crackling-crisp skin. The surface moisture on the chicken creates steam during roasting, which prevents the skin from rendering its fat and browning properly. To master this, use clean paper towels and thoroughly blot the skin and any crevices of the chicken thighs until no dampness remains. A common pitfall is rushing this step; taking an extra minute here makes a dramatic difference. The visual cue for success is chicken skin that looks matte and dry before it even goes into the oven, which is the first step toward a golden, crispy finish.

Properly seasoning the dish is crucial for building layers of flavor. This technique involves more than just a sprinkle of salt; it means generously seasoning the chicken, potatoes, and green beans at their respective stages. The salt draws out moisture and helps the herbs adhere, while also penetrating the food to season it from within. To master this, season with salt and pepper from a height for more even distribution. A common mistake is underseasoning, which results in a bland final dish. The cue for success is seeing a visible, even coating of herbs and seasoning on all components before they go into the oven.

The roasting technique itself relies on high, consistent heat to caramelize the exterior of the food while cooking the interior. A hot oven (around 425°F or 220°C) is essential for creating a Maillard reaction, which gives the chicken and potatoes their delicious browned flavor. The technique involves arranging the chicken skin-side up and the potatoes in a single layer for optimal heat exposure. The common pitfall is opening the oven door frequently, which causes temperature fluctuations and slows down the roasting process. The visual cues for success are golden-brown chicken skin, crispy potato edges, and tender-crisp green beans.

Pro Tips for Perfect One-Pan Herb Roasted Chicken

First, bring your chicken to room temperature for about 20-30 minutes before roasting. This simple step helps the meat cook more evenly, preventing the common issue of overcooked exteriors and undercooked interiors.

For extra crispy skin, you can lightly dust the dried chicken skin with a tiny amount of baking powder mixed into your salt. The alkaline environment promotes browning and creates an incredibly shatteringly crisp texture.

Do not discard the lemon halves after juicing them. Instead, tuck the spent halves into the pan alongside the chicken and potatoes. As they roast, they will caramelize and release their fragrant oils, adding another layer of bright, complex flavor to the entire dish.

If your green beans are particularly thick, consider blanching them in boiling salted water for one minute before adding them to the roast. This ensures they will be perfectly tender by the time the chicken is done, without risking them being undercooked and tough.

Use a meat thermometer to eliminate all guesswork. Insert it into the thickest part of a chicken thigh, avoiding the bone, and remove the pan from the oven as soon as it reads 165°F (74°C). This is the best way to guarantee juicy, safe-to-eat chicken every single time.

Let the roasted chicken rest on the pan for at least 5-10 minutes after taking it out of the oven. This allows the muscle fibers to relax and reabsorb their juices, which means those flavorful juices will stay in the meat instead of running out onto the plate when you cut into it.

Variations and Adaptations

For regional variations, you can easily take this recipe on a world tour. Give it a Mediterranean flair by adding kalamata olives, cherry tomatoes, and a sprinkle of oregano during the last 10 minutes of cooking. For a French twist, use Herbes de Provence and scatter sliced shallots around the pan. An Italian version might include sun-dried tomatoes and a drizzle of balsamic glaze after roasting. Each variation uses the same core one-pan method but introduces distinct regional flavors that keep the meal exciting and new.

Seasonal adaptations make this dish a year-round favorite. In the spring, incorporate asparagus tips and fresh peas alongside the green beans. During summer, use zucchini and yellow squash slices, adding them halfway through the cooking time. For a cozy fall version, swap the baby potatoes for cubed butternut squash or sweet potatoes, which pair beautifully with the herbs and chicken. In winter, hearty root vegetables like parsnips and carrots are excellent additions. This flexibility allows you to use the freshest, most affordable produce available each season.

Dietary modifications are straightforward with this versatile recipe. For a gluten-free version, simply ensure all your seasonings are certified gluten-free, which they typically are. To make it dairy-free, you are already in the clear, as the recipe uses olive oil instead of butter. For a lower-carb or keto adaptation, replace the potatoes with cauliflower florets or Brussels sprouts. If you are watching your sodium intake, you can reduce the salt and rely more heavily on the fresh herbs, garlic, and lemon for flavor without compromising taste.

Serving and Presentation Guide

Plating this One-Pan Herb Roasted Chicken with Baby Potatoes & Green Beans can be as simple or as elegant as you like. For a rustic, family-style presentation, bring the entire sheet pan directly to the table, allowing the incredible aroma to wow your guests immediately. Alternatively, you can arrange the components neatly on a large serving platter. Place the chicken thighs in the center, surround them with the potatoes, and artfully pile the green beans on one side. This method creates height and visual interest, making the meal feel more curated and special.

Garnishing is the final touch that elevates the dish from home-cooked to restaurant-quality. A final sprinkle of flaky sea salt and a crack of black pepper over the chicken just before serving enhances both flavor and texture. You can also scatter some additional fresh, whole rosemary and thyme sprigs over the platter for a pop of green. A drizzle of high-quality extra virgin olive oil adds a lovely sheen. For a burst of freshness and color, sprinkle with finely chopped fresh parsley or chives. A final squeeze of fresh lemon juice over everything right before eating brightens all the flavors beautifully.

Wine and Beverage Pairing

Selecting the right wine can enhance the savory, herby notes of this roast chicken dish beautifully. A medium-bodied white wine like a Chardonnay, particularly one without heavy oak, complements the richness of the chicken and the earthy herbs. If you prefer red wine, a light Pinot Noir is an excellent choice because its bright acidity and red fruit notes cut through the fat without overpowering the meal. Ultimately, the goal is to choose a wine that balances the dish’s flavors rather than competing with them.

For non-alcoholic alternatives, you have several delicious options. A sparkling lemonade or limeade provides a refreshing, citrusy counterpoint to the savory chicken. Iced herbal tea, such as rosemary or mint tea, can mirror and enhance the herbal notes in the dish. For a more complex option, a non-alcoholic ginger beer offers a spicy kick that cleanses the palate between bites. These beverages ensure everyone at the table can enjoy a perfectly paired drink with their meal.

Storage and Shelf Life

Proper storage is key to enjoying your leftovers. First, allow the dish to cool completely to room temperature, but do not leave it out for more than two hours to prevent bacterial growth. Then, transfer the chicken, potatoes, and green beans to separate airtight containers. Storing them together can cause the green beans to become soggy. You can keep these containers in the refrigerator for up to 3-4 days. The chicken may lose some crispness, but the flavor will remain excellent.

Reheating instructions are crucial for restoring texture and flavor. To reheat, preheat your oven to 350°F (175°C). Spread the components on a baking sheet in a single layer. Place the chicken skin-side up to help it re-crisp. Warm for 10-15 minutes, or until heated through. Avoid using the microwave, as it will make the chicken rubbery and the green beans mushy. For the potatoes, you can also re-crisp them in a hot skillet with a tiny bit of oil for a few minutes.

Make Ahead Strategies

You can significantly speed up your dinner preparation with some simple make-ahead steps. The night before, you can chop the baby potatoes and store them submerged in cold water in the refrigerator to prevent browning. You can also trim the green beans and keep them in a sealed bag or container. Furthermore, you can mix the olive oil, minced garlic, chopped herbs, salt, and pepper in a small bowl to create your seasoning paste. Storing these components separately means that when you are ready to cook, you simply need to pat the chicken dry, toss everything with the seasoning paste, and roast.

For the best quality, we do not recommend fully assembling and seasoning the entire dish more than a few hours in advance, as the salt will draw too much moisture from the chicken and vegetables. However, having your “mise en place” (everything in its place) ready to go is a huge time-saver on a busy weeknight. If you do prep the vegetables ahead, make sure to pat the potatoes completely dry with a towel after removing them from the water bath; otherwise, they will steam instead of roast.

Scaling Instructions

Scaling this recipe up or down is straightforward, but it requires some adjustments. For two servings, simply halve all the ingredients. Use a smaller sheet pan or a quarter sheet pan to ensure the pan isn’t too spacious, which can lead to the drippings burning. The cooking time may be slightly reduced, so start checking for doneness around the 35-minute mark. Conversely, to double the recipe for a crowd, use two large sheet pans to avoid overcrowding. You may need to rotate the pans halfway through cooking and extend the cooking time by 5-10 minutes to ensure everything is cooked through and properly browned.

When scaling up, pay close attention to the distribution of ingredients. Even on two pans, you must ensure the chicken and potatoes are in a single layer with some space between them. If you pile them on top of each other, they will steam. The cooking time for a doubled recipe is not exactly double; it is only slightly longer because the oven’s temperature remains constant. Always rely on visual cues and a meat thermometer rather than a strict timer when working with larger quantities.

Nutritional Deep Dive

This One-Pan Herb Roasted Chicken with Potatoes and Green Beans provides a well-balanced macronutrient profile. The chicken thighs are an excellent source of high-quality protein, essential for muscle repair and satiety. The olive oil and the natural fat from the chicken provide healthy fats that aid in nutrient absorption and help you feel full. The baby potatoes are a source of complex carbohydrates, offering sustained energy release. The green beans contribute dietary fiber, which supports digestive health. Together, these components create a meal that is both satisfying and nutritionally complete.

From a micronutrient perspective, this dish is packed with vitamins and minerals. Chicken is rich in B vitamins, particularly B6 and B12, which are crucial for energy metabolism and brain function. It also provides minerals like iron, zinc, and selenium. Potatoes are a surprising source of vitamin C and potassium, which support immune function and heart health. Green beans are loaded with vitamin K for bone health, vitamin C, and folate. Using fresh herbs not only adds flavor but also introduces a range of antioxidants and phytonutrients that have anti-inflammatory properties.

Dietary Adaptations

For a gluten-free diet, this recipe is naturally compliant. The core ingredients—chicken, potatoes, green beans, herbs, and olive oil—are all inherently gluten-free. Simply double-check that any pre-mixed seasonings or broths you might consider adding are certified gluten-free. This makes the One-Pan Herb Roasted Chicken with Baby Potatoes & Green Beans a safe and delicious option for anyone with celiac disease or gluten sensitivity.

To adapt this recipe for a low-carb or keto lifestyle, the main adjustment is replacing the potatoes. Swap them for low-carb vegetables like cauliflower florets, broccoli, or Brussels sprouts. These vegetables will roast beautifully in the chicken drippings and absorb the herbal flavors. Because they have less starch, they may cook a bit faster, so keep an eye on them. The chicken and green beans are already perfectly suited for a low-carb diet, making this an easy and satisfying modification.

Troubleshooting Guide

If your chicken skin is not crispy, the most common culprit is excess moisture. Next time, be meticulous about patting the chicken completely dry with paper towels before seasoning. Another reason could be overcrowding the pan, which creates steam. Ensure there is space between the chicken thighs for hot air to circulate. If you find the skin is browning too quickly before the meat is cooked, you can tent the pan loosely with aluminum foil for the remainder of the cooking time to prevent burning while the interior finishes.

If your vegetables are undercooked or burnt, it is likely a timing or sizing issue. Potatoes that are cut too large will not cook through in time. Ensure your baby potatoes are halved if they are on the larger side. If the green beans are burning, you are adding them too early. Remember to add them only in the last 15-20 minutes of roasting. If the potatoes are not browning, they might be crowded or not coated in enough oil. Tossing them halfway through cooking ensures even exposure to heat and fat.

Recipe Success Stories

We love hearing from our community of home cooks who have tried this recipe. One reader, Sarah from Ohio, shared that this One-Pan Herb Roasted Chicken with Baby Potatoes & Green Beans has become her family’s official “Sunday Supper.” She mentioned that her picky eater finally started eating green beans after trying them cooked in the flavorful chicken drippings. Another home cook, Mark, reported that he successfully made it for a last-minute dinner party, and his guests were convinced he had spent hours in the kitchen. These stories highlight the recipe’s reliability and its power to create memorable mealtime moments.

Many readers have also shared their creative adaptations with great success. A vegan reader substituted the chicken with large cauliflower steaks and used vegetable broth to baste, creating a stunning plant-based main course. Another cook added a sprinkle of smoked paprika to the seasoning mix and raved about the extra depth it added. One photographer shared a tip: for beautiful photos, garnish with a few extra fresh herb sprigs and a lemon wedge immediately after the dish comes out of the oven, capturing the steam for a mouth-watering effect.

Frequently Asked Questions

Additional Resources

If you loved this One-Pan Herb Roasted Chicken with Baby Potatoes & Green Beans, you might enjoy exploring other simple, flavor-packed recipes on our site. Our collection of one-pan meals includes everything from lemon garlic salmon with asparagus to hearty sausage and vegetable bakes, all designed to minimize cleanup and maximize taste. We also have a comprehensive guide to roasting vegetables that explains the best temperatures and oils for every type of veggie, helping you become a master of this essential cooking technique.

For those looking to deepen their culinary skills, we recommend reading our articles on knife skills for efficient vegetable prep and our guide to using fresh versus dried herbs. Understanding these fundamentals will make recipes like this even easier and more enjoyable to execute. If you are in the market for kitchen tools, a heavy-gauge, rimmed baking sheet is the unsung hero of this recipe, and a reliable digital meat thermometer is a worthwhile investment for perfectly cooked proteins every time.

Chef Billy

I’m Billy, a classically trained culinary school graduate from The Culinary Institute of America with over 12 years in the restaurant industry and over 19 years of cooking experience.