One-Pan Garlic Herb Chicken with Potatoes & Green Beans
I love that this One-Pan Garlic Herb Chicken with Potatoes & Green Beans is a healthy dinner choice with lean protein and plenty of veggies, yet it is a perfectly hearty and flavorful meal! I also love that it’s a dish my family can agree on, picky-eating kids included!
- Prep Time : 15 minutes
- Cook Time : 45 minutes
- Servings : 4
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
Instructions:
- Preheat to 400°F (200°C) and lightly grease a large baking dish.
- Rub chicken breasts with olive oil, garlic powder, oregano, paprika, salt, and pepper. Set aside.
- Toss potatoes and green beans in olive oil, minced garlic, thyme, paprika, salt, and pepper. Spread evenly in the baking dish.
- Nestle the chicken breasts on top of the veggies.
- Whisk together chicken broth, lemon juice, and Dijon mustard. Drizzle over the chicken and vegetables.
- Roast for 40-45 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender.
- Let rest for 5 minutes before slicing the chicken. Plate with veggies and drizzle any remaining sauce from the pan for extra flavor!