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 & 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 taste

For the Sauce

1/4 cup chicken broth

Juice of 1 lemon

1 tbsp Dijon mustard

Directions

Preheat the oven: Preheat to 400°F (200°C) and lightly grease a large baking dish.

Season the chicken: Rub chicken breasts with olive oil, garlic powder, oregano, paprika, salt, and pepper. Set aside.

Prepare the veggies: Toss potatoes and green beans in olive oil, minced garlic, thyme, paprika, salt, and pepper. Spread evenly in the baking dish.

Assemble the dish: Nestle the chicken breasts on top of the veggies.

Make the sauce: Whisk together chicken broth, lemon juice, and Dijon mustard. Drizzle 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 rest for 5 minutes before slicing the chicken. Plate with veggies and drizzle any remaining sauce from the pan for extra flavor!

Notes & Variations

Veggie swap: Use carrots, zucchini, or bell peppers instead of green beans.

Make it spicy: Add a dash of chili flakes for a kick.

Add cheese: Sprinkle Parmesan over the dish during the last 10 minutes of baking for a cheesy finish.