🍽️ One-Pan Garlic Herb Chicken with Potatoes and Green Beans
🧄 Ingredients (Serves 4):
For the Chicken:
- 4 boneless, skinless chicken breasts or thighs
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 1 tbsp lemon juice (optional for brightness)
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp dried parsley
- Salt and pepper, to taste
For the Veggies:
- 1 lb (450g) baby potatoes, halved
- 8 oz (225g) green beans, trimmed
- 1 tbsp olive oil
- Salt & pepper, to taste
- Optional: 1/4 tsp paprika or red pepper flakes
🥘 Instructions:
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.
- Season the Chicken:
- In a bowl, mix chicken with 3 tbsp olive oil, garlic, thyme, rosemary, parsley, lemon juice (if using), salt, and pepper.
- Let it marinate while you prep the vegetables (or marinate for up to 30 minutes if you have time).
- Prepare the Veggies:
- Toss potatoes with 1/2 tbsp olive oil, salt, pepper, and paprika.
- Spread them on one side of the baking sheet.
- Bake alone for 15 minutes to get them started.
- Add Chicken & Green Beans:
- Remove pan from oven. Add chicken to the center.
- Toss green beans with remaining 1/2 tbsp oil, salt, and pepper, then add them to the other side of the pan.
- Roast everything together for 20–25 minutes, or until:
- Chicken is fully cooked (internal temp: 165°F / 74°C)
- Potatoes are fork-tender
- Green beans are slightly crisp but tender
- Optional Broil Finish:
- Broil for 2–3 minutes at the end for a golden finish on the chicken and crispy edges on the potatoes.
🌿 Garnish & Serve:
- Sprinkle with fresh parsley, a squeeze of lemon juice, or a little grated Parmesan on top.
- Serve hot right from the pan.
🧊 Storage:
- Store leftovers in an airtight container in the fridge for 3–4 days.
- Reheats well in the microwave or oven.