One-Pan Garlic Herb Chicken with Potatoes & Green Beans

• tiempo activo: 15 minutes
• tiempo total: 1 hour

Ingredientes

For the Chicken

4 boneless, skinless chicken breasts

2 tbsp olive oil

2 tsp garlic powder

1 tsp dried oregano

1 tsp paprika

Salt and 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 and black pepper to taste

For the Sauce

1/4 cup chicken broth

Juice of 1 lemon

1 tbsp Dijon mustard

Instrucciones

Preheat the oven: Set it to 400°F (200°C) and lightly grease a large baking dish.

Season the chicken: Coat the chicken breasts with olive oil, garlic powder, oregano, paprika, salt, and pepper. Set aside.

Prepare the veggies: Toss the baby potatoes and green beans with olive oil, minced garlic, thyme, smoked paprika, salt, and pepper. Spread evenly in the prepared baking dish.

Assemble the dish: Arrange the seasoned chicken breasts over the vegetables.

Make the sauce: Whisk together the chicken broth, lemon juice, and Dijon mustard. Drizzle the mixture over the chicken and vegetables.

Bake: Roast for 40-45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender.

Serve: Let the dish rest for 5 minutes. Slice the chicken, serve with vegetables, and drizzle any remaining pan sauce for extra flavor.

Notas

Veggie swap: Substitute green beans with carrots, zucchini, or bell peppers.

Spicy kick: Add chili flakes for extra heat.

Cheesy twist: Sprinkle Parmesan over the dish during the last 10 minutes of baking.

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