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One-Pan Garlic Herb Chicken with Potatoes & Green Beans Recipe

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  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Description

This One-Pan Garlic Herb Chicken with Potatoes & Green Beans is a simple, wholesome meal perfect for busy weeknights. Tender chicken breasts are seasoned with a fragrant blend of garlic, oregano, and paprika, then roasted alongside baby potatoes and fresh green beans. The dish is elevated by a tangy sauce made with chicken broth, lemon juice, and Dijon mustard, creating a delicious, juicy dinner with minimal cleanup.

Ingredients

Scale

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

  1. Preheat Oven and Prepare Dish: Preheat your oven to 400°F (200°C) and lightly grease a large baking dish to prevent sticking and make cleanup easier.
  2. Season the Chicken: Rub the chicken breasts with 2 tablespoons olive oil, garlic powder, dried oregano, paprika, salt, and black pepper evenly. Set aside while you prepare the vegetables.
  3. Toss Vegetables with Seasoning: In a bowl, combine the quartered baby potatoes and fresh green beans with 2 tablespoons olive oil, minced garlic, dried thyme, smoked paprika, salt, and pepper. Toss well to coat all the vegetables with the seasonings.
  4. Arrange in Baking Dish: Spread the seasoned potatoes and green beans evenly in the prepared baking dish. Nestle the seasoned chicken breasts on top of the vegetables to allow even roasting.
  5. Prepare and Drizzle Sauce: In a small bowl, whisk together the chicken broth, lemon juice, and Dijon mustard until smooth. Drizzle this sauce evenly over the chicken breasts and vegetables to infuse flavor and moisture during roasting.
  6. Roast the Dish: 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.
  7. Rest and Serve: Remove the dish from the oven and let the chicken rest for 5 minutes to retain its juices. Slice the chicken and serve with the roasted vegetables, drizzling any remaining sauce on top for extra flavor.

Notes

  • Make sure to check the internal temperature of the chicken to ensure it is fully cooked and safe to eat.
  • You can substitute baby potatoes with fingerling or red potatoes if preferred.
  • Green beans can be replaced with asparagus or broccoli for variation.
  • For extra crispiness, broil the dish for the last 2-3 minutes, watching closely to avoid burning.
  • This recipe is easily doubled for larger families or meal prep.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

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Find it online: https://cozyfamilydinners.com/one-pan-garlic-herb-chicken-with-potatoes-and-green-beans-recipe/