Description
A wholesome one-pan dinner of juicy garlic herb chicken, crispy baby potatoes, and tender green beans, all roasted together in a flavorful butter and herb sauce for an easy, no-mess meal.
Ingredients
- 4 boneless, skinless chicken breasts or thighs
- 1 lb baby potatoes, halved
- 12 oz fresh green beans, trimmed
- 2 tbsp olive oil
- 2 tbsp butter, melted
- 3 cloves garlic, minced
- 1 tsp Italian seasoning (or mix of dried rosemary, thyme, and parsley)
- 1 tsp salt
- 1/2 tsp black pepper
- Optional: lemon wedges, grated parmesan, fresh herbs for garnish
Instructions
- Preheat oven to 400°F (200°C) and line a large sheet pan with parchment paper or foil.
- Place chicken on one side of the pan, halved potatoes on the other, and green beans in the center.
- In a small bowl, mix melted butter, olive oil, garlic, Italian seasoning, salt, and pepper.
- Drizzle the mixture evenly over the chicken, potatoes, and green beans, tossing gently to coat while keeping them mostly separated.
- Bake for 30–35 minutes, or until chicken reaches 165°F internally and potatoes are fork-tender.
- Broil for 2–3 minutes if desired for extra crispiness.
- Garnish with lemon wedges, parmesan, or fresh herbs before serving.
Notes
- For extra flavor, marinate chicken in garlic, herbs, olive oil, and lemon juice for 30 minutes before baking.
- Swap green beans for asparagus, Brussels sprouts, or cherry tomatoes.
- Bone-in chicken thighs may be used; increase bake time by 10–15 minutes.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 420
- Sugar: 3g
- Sodium: 660mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 33g
- Cholesterol: 110mg
