Baked Herb Chicken with Roasted Potatoes & Sautéed Green Beans
Prep Time: 15 minutes
Cook Time: 35–40 minutes
Yields: 4 servings
Calories per Serving: ~550
Ingredients
For Chicken & Potatoes:
4 chicken breasts (boneless & skinless)
500g baby potatoes, halved
3 tbsp olive oil
1 tbsp lemon juice
3 garlic cloves, minced
2 tsp dried Italian seasoning
1 tsp smoked paprika
1 tsp salt
1/2 tsp black pepper
1 tbsp chopped fresh parsley for garnish
For the Green Beans:
200g green beans, trimmed
2 tbsp sun-dried tomatoes, chopped
1 tbsp olive oil
1 garlic clove, minced
Salt & pepper to taste
Method
Preheat Oven: Set oven to 200°C / 400°F.
Season Everything: Combine oil, lemon juice, garlic, paprika, herbs, salt, and pepper. Coat the chicken and potatoes thoroughly in the marinade.
Roast: Arrange chicken and potatoes in a large baking dish. Roast for 35 minutes, flipping the potatoes halfway. Chicken should be golden and fully cooked (165°F/74°C internal temp).
Prepare Green Beans: Boil green beans in salted water for 3–4 minutes. Drain and rinse in cold water.
Sauté: Heat olive oil in a pan, add garlic and sun-dried tomatoes. Sauté briefly, then add green beans and season to taste. Cook 2–3 minutes.
Plate & Serve: Sprinkle parsley over chicken and potatoes, and serve with the sautéed beans.
Optional Ideas
Add sliced red onion or bell peppers to the pan for color.
Use boneless chicken thighs for juicier meat.