One-Pan Garlic Herb Chicken with Potatoes & Green Beans
Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 4
Calories: ~400 per serving
Ingredients
For the Chicken
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 2 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp paprika
- Salt and black pepper to taste
For the Vegetables
- 3 cups baby potatoes, quartered
- 2 cups fresh green beans
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 1 tsp dried thyme
- 1 tsp smoked paprika
- Salt and black pepper to taste
For the Sauce
- 1/4 cup chicken broth
- Juice of 1 lemon
- 1 tbsp Dijon mustard
Directions
- Preheat the oven: Set it to 400°F (200°C) and lightly grease a large baking dish.
- Season the chicken: Coat the chicken breasts with olive oil, garlic powder, oregano, paprika, salt, and pepper. Set aside.
- Prepare the veggies: Toss the baby potatoes and green beans with olive oil, minced garlic, thyme, smoked paprika, salt, and pepper. Spread evenly in the prepared baking dish.
- Assemble the dish: Arrange the seasoned chicken breasts over the vegetables.
- Make the sauce: Whisk together the chicken broth, lemon juice, and Dijon mustard. Drizzle the mixture over the chicken and vegetables.
- Bake: Roast for 40-45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender.
- Serve: Let the dish rest for 5 minutes. Slice the chicken, serve with vegetables, and drizzle any remaining pan sauce for extra flavor.
Notes & Variations
- Veggie swap: Substitute green beans with carrots, zucchini, or bell peppers.
- Spicy kick: Add chili flakes for extra heat.
- Cheesy twist: Sprinkle Parmesan over the dish during the last 10 minutes of baking.