Description
A delicious and comforting meal featuring juicy chicken breasts, tender potatoes, and crisp green beans, all roasted to perfection in one pan.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 lb baby potatoes, halved
- 1 lb green beans, trimmed
- 4 tbsp olive oil (divided)
- 4 garlic cloves, minced
- 1 tbsp fresh parsley, chopped (or 1 tsp dried)
- 1 tsp thyme
- 1 tsp rosemary
- 1 tsp paprika
- Salt and pepper, to taste
- Juice of 1/2 lemon (optional)
Instructions
- Preheat the oven to 400°F (200°C). Lightly grease a large sheet pan.
- In a bowl, mix 2 tbsp of olive oil, minced garlic, chopped parsley, thyme, rosemary, paprika, salt, and pepper. Coat the chicken breasts with this mixture.
- Toss the halved potatoes in 1 tbsp of olive oil and season with salt, pepper, and a pinch of rosemary. Arrange them on one side of the pan.
- Place the coated chicken breasts next to the potatoes. Roast uncovered for 20 minutes.
- Toss the green beans with the remaining 1 tbsp of olive oil, garlic, salt, and pepper. Add them to the pan and roast for another 15–20 minutes, or until the chicken is fully cooked (internal temperature of 165°F) and the potatoes are golden.
- Optionally, drizzle lemon juice over the top before serving. Garnish with extra parsley.
Notes
For extra flavor, marinate the chicken in the garlic and herb mixture for a few hours or overnight before cooking. You can swap out the vegetables based on your preference.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 40g
- Cholesterol: 90mg
Keywords: chicken, one-pan, roasted vegetables, easy dinner, family meal