Description
A hearty and flavorful one-pan meal featuring garlic herb chicken, roasted baby potatoes, and crisp green beans — perfect for a quick and easy dinner.
Ingredients
2 boneless skinless chicken breasts
1 pound baby potatoes, halved
1/2 pound green beans, trimmed
3 tablespoons olive oil
4 garlic cloves, minced
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon paprika
Salt and pepper to taste
1 tablespoon lemon juice
1 tablespoon Dijon mustard
Instructions
Preheat oven to 400°F (200°C) and lightly grease a large baking dish or sheet pan.
In a small bowl, combine olive oil, garlic, basil, thyme, oregano, paprika, lemon juice, Dijon mustard, salt, and pepper to make the marinade.
Place halved potatoes on one-third of the dish. Toss with a bit of marinade and spread in a single layer.
Place chicken breasts in the center of the dish. Spoon and rub remaining marinade over both sides of the chicken.
Cover with foil and bake for 20 minutes.
Remove foil and add green beans to the final third of the dish. Toss with pan juices and a little olive oil if needed.
Return to oven and bake uncovered for 15-20 more minutes, until chicken reaches 165°F and vegetables are tender.
Remove from oven, let the chicken rest for 5 minutes, then slice and serve with potatoes and green beans.
Notes
Use chicken thighs instead of breasts for added juiciness. Swap green beans with broccoli or asparagus if preferred.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Oven
- Cuisine: American