Description
Garlic Herb Chicken with Potatoes & Green Beans is a delicious one-pan meal perfect for busy weeknights. Juicy, seasoned chicken is roasted alongside baby potatoes and crisp green beans, infused with garlic, herbs, and a touch of lemon for a flavorful, well-balanced dish. This easy sheet pan dinner is healthy, customizable, and great for meal prep.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 lb baby potatoes, halved
- 1 cup green beans, trimmed
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1/2 tsp paprika
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1 tbsp lemon juice
Instructions
- Preheat oven to 400°F (200°C).
- In a small bowl, mix olive oil, garlic, thyme, parsley, paprika, salt, and black pepper.
- Rub the chicken breasts with half of the herb mixture and set aside.
- Toss the baby potatoes with the remaining herb mixture and spread them on a baking pan. Bake for 15 minutes.
- Remove the pan, add the marinated chicken breasts, and bake for another 15 minutes.
- Add green beans, drizzle with lemon juice, and bake for an additional 10 minutes, or until the chicken reaches 165°F (74°C).
- Let rest for 5 minutes, then slice and serve.
Notes
- Swap green beans with asparagus, bell peppers, or broccoli.
- Add Parmesan or feta for extra flavor.
- Spice it up with red pepper flakes or cayenne.
- Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.
- Reheat in an oven at 350°F (175°C) for 10–15 minutes or microwave in 30-second intervals.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner, Main Course
- Method: Baking, Roasting
- Cuisine: American
