One-Pan Garlic Herb Chicken with Potatoes & Green BeansPrep Time: 15 minutesCook Time: 45 minutesServings: 4Calories: ~400 per servingIngredientsFor the Chicken4 boneless, skinless chicken breasts2 tbsp olive oil2 tsp garlic powder1 tsp dried oregano1 tsp paprikaSalt & black pepper to tasteFor the Vegetables3 cups baby potatoes (quartered)2 cups fresh green beans2 tbsp olive oil2 garlic cloves (minced)1 tsp dried thyme1 tsp smoked paprikaSalt & pepper to tasteFor the Sauce1/4 cup chicken brothJuice of 1 lemon1 tbsp Dijon mustardInstructions:
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 & VariationsVeggie 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.