One-Pan Garlic Herb Chicken with Potatoes & Green Beans
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 & 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 & pepper to tast
For the Sauce:
• 1/4 cup chicken broth
• Juice of 1 lemon
• 1 tbsp Dijon mustard
Directions:
1. Preheat to 400°F (200°C) and lightly grease a large baking dish.
2. Rub chicken breasts with olive oil, garlic powder, oregano, paprika, salt, and pepper.
3. Set aside.
4. Toss potatoes and green beans in olive oil, minced garlic, thyme, paprika, salt, and pepper.
5. Spread evenly in the baking dish.
6. Nestle the chicken breasts on top of the veggies.
7. Whisk together chicken broth, lemon juice, and Dijon mustard.
8. Drizzle over the chicken and vegetables.
9. Roast for 40-45 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender.
10. Let rest for 5 minutes before slicing the chicken.
11. Plate with veggies and drizzle any remaining sauce from the pan for extra flavor.
Additional Tips:
1. Use carrots, zucchini, or bell peppers instead of green beans.
2. Add a dash of chili flakes for a kick.
3. Sprinkle Parmesan over the dish during the last 10 minutes of baking for a cheesy finish.
Timings:
• Prep Time: 15 minutes
• Cook Time: 45 minutes
Servings: 4
Calories: 400 kcal per serving
Enjoy your One-Pan Garlic Herb Chicken with Potatoes & Green Beans!