One-Pan Garlic Herb Chicken with Potatoes & Green Beans

Ingredients

Regarding the Chicken

1. Four skinless and boneless chicken breasts
2. 2 tablespoons of olive oil
3. 2 teaspoons of garlic powder
4. One teaspoon dried oregano
5.   and one teaspoon paprika
6. To taste, add salt and black pepper

Regarding the Vegetables

1. Three cups of quartered young potatoes
2. Fresh green beans, two cups
3. Two tablespoons of olive oil
4. Two chopped garlic cloves
5. One teaspoon smoked paprika
6. and one teaspoon dried thyme
7. To taste, add salt and pepper

Regarding the Sauce

1. 1/4 cup chicken stock
2. One lemon’s juice
3. Dijon mustard, 1 tablespoon
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Directions:

• Warm up the oven: Grease a large baking dish lightly and preheat to 400°F (200°C).
  Add seasoning to the chicken. Season chicken breasts with salt, pepper, oregano, paprika, olive oil, and garlic powder. Put aside.
• Get the vegetables ready: Add olive oil, minced garlic, paprika, thyme, salt, and pepper to the potatoes and green beans. Evenly distribute throughout the baking dish.
• Put the dish together: Place the chicken breasts over the vegetables in a nest.
• Prepare the sauce: Mix the Dijon mustard, lemon juice, and chicken broth with a whisk. Pour over the veggies and chicken.
• Bake: Roast for 40 to 45 minutes, or until the potatoes are soft and the chicken reaches an internal temperature of 165°F (74°C).
• Enjoy and serve: Before slicing the chicken, let it rest for five minutes. Drizzle any leftover sauce from the skillet over the vegetables on the plate for more taste!