Oven-roasted Chicken with Baby Potatoes & Green Beans

• servings: Servings: 4
• total time: 3 hours 42 minutes

Ingredients

For the Chicken

4 boneless, skinless chicken breasts 🍗

1½ tbsp olive oil 🫒

¾ tsp garlic powder

½ tsp smoked paprika

Salt and black pepper, to taste 🧂

For the Vegetables

1 lb baby potatoes, halved 🥔

7 oz green beans, trimmed 🥬

2 medium carrots, diced 🥕

1½ tbsp olive oil 🫒

¾ tsp garlic powder

½ tsp smoked paprika

1 tsp dried thyme

Salt and black pepper, to taste

To Garnish (Optional)

Fresh parsley, chopped 🌿

Lemon wedges 🍋

Directions

Preheat the oven to 400°F (200°C).

In a large bowl, toss the baby potatoes and diced carrots with olive oil, garlic powder, smoked paprika, dried thyme, salt, and black pepper until evenly coated.

Place the seasoned potatoes and carrots in a large baking dish or roasting pan, spreading them out evenly.

Rub the chicken breasts with olive oil and season with garlic powder, smoked paprika, salt, and black pepper. Arrange the chicken on top of the vegetables.

Cover the dish loosely with foil and bake for 25 minutes.

Remove the foil, add the green beans around the chicken, and return the dish to the oven uncovered. Bake for another 15–20 minutes, until the chicken is golden and cooked through and the vegetables are tender.

Remove from the oven, garnish with fresh parsley, and serve with lemon wedges if desired.

Notes & Variations 📝

Swap baby potatoes with sweet potatoes for a slightly sweeter flavor.

Add bell peppers or zucchini for extra color and nutrients.

For extra juiciness, marinate the chicken for a few hours before roasting.

Serve with a simple side salad or yogurt-based sauce for a complete meal.

A wholesome, one-pan dinner that’s easy, flavorful, and perfect for busy nights!