Description

This One-Pan Garlic Herb Chicken with Potatoes & Green Beans is a flavorful and easy-to-make meal perfect for weeknight dinners. Tender, juicy chicken breasts are seasoned with a fragrant blend of garlic, oregano, paprika, and herbs, then roasted alongside baby potatoes and fresh green beans. A light lemon Dijon broth adds a tangy, savory finish, making this a wholesome and comforting dish that requires minimal cleanup.

Ingredients

Scale

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

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

Sauce

1/4 cup chicken broth
Juice of 1 lemon
1 tbsp Dijon mustard

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven: Preheat your oven to 400°F (200°C) and lightly grease a large baking dish to prevent sticking and ease clean-up.
Season the chicken: Rub the chicken breasts evenly with olive oil, garlic powder, dried oregano, paprika, salt, and black pepper. Set the seasoned chicken aside while preparing the vegetables.
Prepare the vegetables: In a mixing bowl, toss the quartered baby potatoes and fresh green beans with olive oil, minced garlic, dried thyme, smoked paprika, salt, and pepper until well coated. Spread the vegetables evenly in the prepared baking dish.
Arrange chicken on veggies: Nestle the seasoned chicken breasts on top of the vegetables in the baking dish, ensuring they are well spaced for even cooking.
Make the sauce and drizzle: Whisk together the chicken broth, lemon juice, and Dijon mustard until combined. Drizzle this sauce evenly over the chicken breasts and vegetables to impart a bright, tangy flavor.
Roast the dish: Place the baking dish in the oven and roast for 40 to 45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender when pierced with a fork.
Rest and serve: Remove the dish from the oven and let the chicken rest for 5 minutes before slicing. Plate the chicken alongside the roasted vegetables and drizzle any remaining pan sauce over the top for added flavor.

Notes

Ensure chicken breasts are of even thickness or pound them gently for uniform cooking.
Use a meat thermometer to check the chicken’s internal temperature for food safety.
Baby potatoes can be substituted with fingerling or red potatoes cut to a similar size.
If green beans aren’t available, asparagus or broccoli can be used as alternatives.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.