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
Instructions
- Preheat the oven: Preheat to 400°F (200°C) and lightly grease a large baking dish.
- Season the chicken: Coat chicken breasts with olive oil, garlic powder, oregano, paprika, salt, and pepper. Set aside.
- Prepare the vegetables: Toss the baby potatoes and green beans in olive oil, minced garlic, thyme, paprika, salt, and pepper. Spread them evenly in the baking dish.
- Assemble the dish: Place the seasoned chicken breasts on top of the vegetables.
- Make the sauce: Whisk together chicken broth, lemon juice, and Dijon mustard. Pour the sauce 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 & enjoy: Let the dish rest for 5 minutes. Slice the chicken, plate with the vegetables, and drizzle with any remaining pan sauce for added flavor.
Notes & Variations
- Vegetable alternatives: Swap green beans for carrots, zucchini, or bell peppers.
- Add spice: Sprinkle chili flakes for a touch of heat.
- Cheesy twist: Top with Parmesan during the last 10 minutes of baking.