Oven-Baked Chicken Breast with Baby Potatoes & Green Veg
Description
This Oven-Baked Chicken Breast with Baby Potatoes & Green Veg is a wholesome, comforting one-pan meal that balances lean protein, tender roasted potatoes, and vibrant green vegetables. The chicken bakes up juicy and flavorful thanks to a simple herb-garlic marinade, while the baby potatoes roast until golden and crisp on the outside and fluffy inside. Fresh green veggies add color, nutrients, and freshness, making this dish perfect for healthy weeknight dinners, meal prep, or a light family feast.
Time Required
Prep Time: 15 minutes
Cook Time: 35–40 minutes
Total Time: 50–55 minutes
Ingredients (Serves 3–4)
For the Chicken
3–4 boneless, skinless chicken breasts
3 tbsp olive oil
3 cloves garlic, minced
1 tsp paprika
1 tsp dried oregano or thyme
½ tsp black pepper
¾ tsp salt
1 tbsp lemon juice
For the Baby Potatoes
500 g baby potatoes, halved
2 tbsp olive oil
½ tsp salt
½ tsp black pepper
½ tsp garlic powder
½ tsp dried rosemary or thyme
For the Green Veg
1 cup green beans, trimmed
1 cup broccoli florets or zucchini slices
1 tbsp olive oil
Pinch of salt & pepper
Instructions
Preheat the Oven
Preheat your oven to 200°C (400°F). Line a large baking tray with parchment paper or lightly grease it.
Marinate the Chicken
In a bowl, mix olive oil, garlic, paprika, oregano, black pepper, salt, and lemon juice.
Rub this mixture all over the chicken breasts and set aside for 10 minutes (longer if time allows).
Prepare the Potatoes
In another bowl, toss the baby potatoes with olive oil, salt, pepper, garlic powder, and rosemary.
Spread them evenly on one side of the baking tray.
Start Roasting
Place the tray in the oven and roast the potatoes for 15 minutes.
Add Chicken & Veg
Remove the tray, flip the potatoes, and place the marinated chicken breasts on the empty side.
Toss the green vegetables with olive oil, salt, and pepper, then add them to the tray.
Bake Until Perfect
Return to the oven and bake for 20–25 minutes, until:
Chicken is golden and cooked through (internal temp 75°C / 165°F)
Potatoes are crispy and tender
Veggies are vibrant and lightly roasted
Rest & Serve
Let the chicken rest for 5 minutes before slicing. Serve everything together, drizzling with pan juices or an extra squeeze of lemon.
Serving Suggestions
Serve with a yogurt-garlic sauce or mustard vinaigrette
Add a fresh side salad for extra crunch
Sprinkle with fresh parsley or thyme before serving
Questions & Answers
Q: How do I keep chicken breast juicy in the oven?
A: Marinating, baking at a high temperature, and resting the chicken after cooking helps lock in moisture.
Q: Can I use frozen chicken?
A: Yes, but thaw completely and pat dry before marinating for even cooking.
Q: What other vegetables can I use?
A: Asparagus, Brussels sprouts, peas, or bell peppers work beautifully.
Q: Is this recipe good for meal prep?
A: Absolutely! Store in airtight containers for up to 3 days in the refrigerator.
Q: Can I make it dairy-free or gluten-free?
A: This recipe is naturally dairy-free and gluten-free.