One-Pan Garlic Herb Chicken with Potatoes & Green Beans

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 

Instructions:

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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.