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 

Directions

1. Preheat the oven: Preheat to 400°F (200°C) and lightly grease a large baking dish.
2. Season the chicken: Rub chicken breasts with olive oil, garlic powder, oregano, paprika, salt, and pepper. Set aside.
3. Prepare the veggies: Toss potatoes and green beans in olive oil, minced garlic, thyme, paprika, salt, and pepper. Spread evenly in the baking dish.
4. Assemble the dish: Nestle the chicken breasts on top of the veggies.
5. Make the sauce: Whisk together chicken broth, lemon juice, and Dijon mustard. Drizzle over the chicken and vegetables.
6. Bake: Roast for 40-45 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender.
7. 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.