One-Pan Garlic Herb Chicken with Potatoes & Green Beans 

Prep Time: 15 minutes

Cook Time: 45 minutes
Servings: 4
Calories: ~400 per serving

Ingredients

For the Chicken

1. 4 boneless, skinless chicken breasts
2. 2 tbsp olive oil
3. 2 tsp garlic powder
4. 1 tsp dried oregano
5. 1 tsp paprika
6. Salt & black pepper to taste

For the Vegetables

1. 3 cups baby potatoes (quartered)
2. 2 cups fresh green beans
3. 2 tbsp olive oil
4. 2 garlic cloves (minced)
5. 1 tsp dried thyme
6. 1 tsp smoked paprika
7. Salt & pepper to taste

For the Sauce

1. 1/4 cup chicken broth
2. Juice of 1 lemon
3. 1 tbsp Dijon mustard

Directions

Preheat the oven: Preheat to 400°F (200°C) and lightly grease a large baking dish.
Season the chicken: Rub chicken breasts with olive oil, garlic powder, oregano, paprika, salt, and pepper. Set aside.
Prepare the veggies: Toss potatoes and green beans in olive oil, minced garlic, thyme, paprika, salt, and pepper. Spread evenly in the baking dish.
Assemble the dish: Nestle the chicken breasts on top of the veggies.
Make the sauce: Whisk together chicken broth, lemon juice, and Dijon mustard. Drizzle 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 & enjoy: Let rest for 5 minutes before slicing the chicken. Plate with veggies and drizzle any remaining sauce from the pan for extra flavor!

Notes & Variations

Veggie swap: Use carrots, zucchini, or bell peppers instead of green beans.
Make it spicy: Add a dash of chili flakes for a kick.
Add cheese: Sprinkle Parmesan over the dish during the last 10 minutes of baking for a cheesy finish.