Description
A simple and delicious one-pan meal with juicy chicken breasts, tender potatoes, and fresh green beans. Perfect for a weeknight dinner!
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
- Preheat the oven to 400°F (200°C) and lightly grease a large baking dish.
- Rub chicken breasts with olive oil, garlic powder, oregano, paprika, salt, and pepper. Set aside.
- Toss potatoes and green beans in olive oil, minced garlic, thyme, paprika, salt, and pepper. Spread evenly in the baking dish.
- Nestle the chicken breasts on top of the veggies.
- Whisk together chicken broth, lemon juice, and Dijon mustard. Drizzle over the chicken and vegetables.
- Roast for 40-45 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender.
- Let rest for 5 minutes before slicing the chicken. Plate with veggies and drizzle any remaining sauce from the pan for extra flavor.
Notes
- You can substitute the chicken breasts with thighs if preferred.
- For extra crispiness, broil for the last 3-5 minutes of cooking.
- Prep Time: 10 minutes
- Cook Time: 40-45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 plate (with chicken, potatoes, and green beans)
- Calories: 400
- Sugar: 3g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg