Description

This One-Pan Garlic Herb Chicken with Potatoes & Green Beans is a wholesome, flavorful meal perfect for a convenient yet delicious dinner. Tender chicken breasts are seasoned with garlic, herbs, and spices, then roasted alongside baby potatoes and vibrant green beans, all drizzled with a zesty lemon-Dijon sauce. The entire dish is cooked in a single pan for easy cleanup and maximum flavor fusion.

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

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Instructions

Preheat and Prepare Baking Dish: Preheat the oven to 400°F (200°C) and lightly grease a large baking dish to prevent sticking.
Season the Chicken: In a bowl or on a plate, rub the chicken breasts with olive oil, garlic powder, dried oregano, paprika, salt, and black pepper until evenly coated. Set aside to allow flavors to meld.
Prepare Vegetables: In a large bowl, toss the quartered baby potatoes and fresh green beans with olive oil, minced garlic, dried thyme, smoked paprika, salt, and pepper to ensure they are well seasoned.
Assemble in Baking Dish: Spread the seasoned potatoes and green beans evenly in the prepared baking dish. Then, nestle the seasoned chicken breasts on top of the vegetable layer.
Make and Drizzle Sauce: Whisk together chicken broth, lemon juice, and Dijon mustard in a small bowl until combined. Drizzle this flavorful sauce evenly over the chicken and vegetables in the baking dish.
Roast: Place the baking dish in the preheated oven and roast for 40-45 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 from the oven and let the chicken rest for 5 minutes to retain juices. Slice the chicken and serve with the roasted vegetables, drizzling any remaining sauce from the pan on top for extra flavor.

Notes

For even cooking, try to select baby potatoes that are uniform in size.
You can substitute fresh green beans with asparagus or broccoli if preferred.
Use a meat thermometer to ensure the chicken is perfectly cooked and safe to eat.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
For a spicier kick, add a pinch of cayenne pepper to the seasoning mix.