One .pan Herb Chicken with Garlic Potatoes, Green Beans & Roasted Veggies
Prep Time: 15 mins
Cook Time: 35 mins
Servings: 4
Calories: ~550 kcal per serving
Ingredients
For the Chicken
2 large chicken breasts
Salt & pepper to tast
1 tsp paprika
1/2 tsp garlic powder
1 tsp dried thyme or Italian seasoning
1 tbsp olive oil
For the Potatoes
500g baby potatoes, halved
2 garlic cloves, minced
1 tbsp olive oil
Fresh parsley or thyme (for garnish)
Salt & pepper
For the Veggies
1 zucchini, sliced
150g green beans, trimmed
1 red or yellow bell pepper, sliced
1 small onion, chopped
1 tbsp olive oil
1/2 tsp dried oregano
Salt & pepper
Instructions
Preheat Oven: Set oven to 200°C (390°F) and lightly oil a large oven-safe skillet or sheet pan.
Season the Chicken: Rub chicken with olive oil, paprika, garlic powder, salt, pepper, and herbs. Set aside to marinate while prepping the rest.
Prepare the Veggies: In a bowl, toss zucchini, beans, bell pepper, and onion with olive oil, oregano, salt, and pepper.
Sauté the Potatoes: In a large skillet over medium heat, sauté baby potatoes with olive oil and garlic for 5–6 minutes until lightly golden.
Assemble & Bake: Arrange potatoes, veggies, and seasoned chicken in the pan. Roast in the oven for 25–30 minutes, or until chicken is cooked through and vegetables are tender.
Slice & Serve: Let the chicken rest briefly, then slice. Serve with roasted potatoes and veggies, garnished with herbs.
Tips & Variations
Add lemon wedges before roasting for extra flavor.
Use sweet potatoes instead of baby potatoes.
Swap chicken for tofu or halloumi for a vegetarian twist.