Description

This One-Pan Garlic Herb Chicken with Potatoes & Green Beans is a simple, flavorful, and wholesome meal perfect for busy weeknights. Juicy chicken breasts are seasoned with fragrant garlic, paprika, and oregano, then roasted alongside tender baby potatoes and crisp green beans. The dish is finished with a tangy lemon Dijon sauce that ties all the flavors together, creating a balanced and satisfying plate using just one pan for easy cleanup.

Ingredients

Scale

For the Chicken

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

For the Vegetables

3 cups baby potatoes, quartered
2 cups fresh green beans
2 tbsp olive oil
2 garlic cloves, minced
1 tsp dried thyme
1 tsp smoked paprika
Salt & pepper to taste

For the Sauce

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

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Instructions

Preheat Oven: Preheat the oven to 400°F (200°C) and lightly grease a large baking dish to prevent sticking and prepare for roasting.
Season Chicken: In a small bowl or directly in your hands, rub the chicken breasts with olive oil, garlic powder, dried oregano, paprika, salt, and black pepper. Set aside to let the flavors meld.
Prepare Vegetables: In a large bowl, toss the quartered baby potatoes and fresh green beans with olive oil, minced garlic, dried thyme, smoked paprika, salt, and pepper until evenly coated.
Arrange Ingredients: Spread the seasoned potatoes and green beans evenly in the greased baking dish. Nestle the seasoned chicken breasts on top of the vegetables for even cooking.
Make Sauce: Whisk together chicken broth, freshly squeezed lemon juice, and Dijon mustard until smooth. Drizzle this mixture evenly over the chicken and vegetables to keep everything moist and flavorful.
Roast: Place the baking dish in the preheated oven and roast for 40-45 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender when pierced with a fork.
Rest and Serve: Remove from the oven and let the chicken rest for 5 minutes to retain juices. Slice the chicken and serve plated alongside the roasted vegetables, drizzling any remaining pan sauce over the top for extra flavor.

Notes

Make sure to check the internal temperature of the chicken to ensure it is fully cooked and safe to eat.
Feel free to substitute baby potatoes with fingerlings or red potatoes if unavailable.
For a spicier kick, add a pinch of cayenne pepper to the chicken seasoning.
This recipe is easily doubled for larger gatherings by using a bigger baking dish.
Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.