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

One-Pan Garlic Herb Chicken with Potatoes & Green Beans

Enjoy one-pan garlic herb chicken with potatoes and green beans! A flavorful, easy-to-make meal with tender chicken, crispy potatoes, and veggies.
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Ingredients Method

Ingredients
  

  • 4 boneless skinless chicken breasts (about 1.5 lbs): The star of the dish, chicken breasts provide lean protein and have a delightful ability to absorb the flavors from the surrounding ingredients.
  • 4 tbsp olive oil: This healthy fat is essential for seasoning the chicken and vegetables creating a beautiful golden finish, and promoting crispiness.
  • 2 tsp garlic powder: Adding depth and a savory quality garlic powder enhances the flavor of the chicken without overpowering the other ingredients.
  • 1 tsp dried oregano: A classic herb in Mediterranean cooking oregano contributes its aromatic qualities, perfectly complementing the chicken.
  • 1 tsp paprika: This spice offers a subtle smokiness and vibrant color invigorating the overall visual appeal of the dish.
  • Salt and black pepper to taste: Essential for seasoning these staples enhance the natural flavors of all the ingredients.
  • 3 cups quartered baby potatoes: These little gems are comforting and hearty providing a satisfying base when roasted.
  • 2 cups fresh green beans: Their freshness adds a nice crunch balancing the dish's flavors with a nutritious, green element.
  • 2 minced garlic cloves: Fresh garlic adds a powerful kick elevating the overall taste experience of the roasted vegetables.
  • 1 tsp dried thyme: Another herb that supports the flavor palette thyme imparts a warm and earthy taste.
  • 1 tsp smoked paprika: This variant of paprika adds a complex smoky flavor that enhances the dish further.
  • 1/4 cup chicken broth: The broth adds moisture to prevent dryness contributing to a richer taste.
  • Juice of 1 lemon: The acidity from the lemon juice brightens the dish providing contrast to the richness of the chicken.
  • 1 tbsp Dijon mustard: This ingredient introduces a hint of tanginess amplifying the flavor while encouraging moisture retention during roasting.

Method
 

  1. Preheat your oven to 400°F (200°C): Preparing the oven so it's hot when the ingredients are added will ensure even cooking. Grease a large baking dish to prevent sticking.
  2. Season the chicken breasts: In a small bowl, combine 2 tbsp olive oil, 2 tsp garlic powder, 1 tsp oregano, 1 tsp paprika, salt, and pepper. Rub this mixture thoroughly over the 4 boneless, skinless chicken breasts, ensuring they are well-coated for maximum flavor.
  3. Prepare the vegetables: In another bowl, toss the 3 cups of quartered baby potatoes and 2 cups of fresh green beans with the remaining 2 tbsp olive oil, 2 minced garlic cloves, 1 tsp dried thyme, 1 tsp smoked paprika, and season with salt and pepper until evenly coated.
  4. Arrange the vegetables: Spread the seasoned potatoes and green beans evenly in the greased baking dish, creating a lovely bed for the chicken to rest on.
  5. Nestle the chicken in: Place the seasoned chicken breasts on top of the vegetables, making sure they are spread out for even cooking.
  6. Make the sauce: In a small bowl, whisk together the 1/4 cup chicken broth, juice of 1 lemon, and 1 tbsp Dijon mustard, ensuring it's well combined. Drizzle this sauce generously over the chicken and vegetables.
  7. Roast and serve: Place 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. Once cooked, allow everything to rest for about 5 minutes. Slice the chicken, serve alongside the veggies, and drizzle any remaining sauce on top for an extra burst of flavor!