One-Pan Garlic Herb Chicken with Potatoes & Green Beans 🍗🥔🌿

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. 🧀

Prep Time: 15 minutes

Cook Time: 45 minutes

Servings: 4

Calories: ~400 per serving