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Baked Chicken With Potatoes and Green Beans
It doesn’t get tastier or healthier than this tender and juicy Chicken with Potatoes and Green Beans. It’s a simple one-pan wonder dish seasoned with Italian spices and roasted to perfection. Easy to prepare with quick cleanup, it’s guaranteed to please!
Servings: 6 servings
- 1 lb baby red potatoes quartered
- 12 cherry or grape tomatoes
- 3-4 chicken breasts boneless, skinless
- 1 lemon sliced into rings
- 4 tsp garlic minced
- 1 tsp oregano
- 1 tsp thyme
- 4 tbsp olive oil
- salt and pepper to taste
- 1 tbsp butter
- 3 sprigs fresh rosemary optional
- 3/4 lb green beans trimmed
- fresh parsley optional for serving
Preheat oven to 450°F (232°C) and set your oven rack to the upper half. Set aside a large baking sheet.
Scatter potatoes and tomatoes across baking sheet. Add chicken breasts in the middle a few inches apart. Rub chicken breasts with 1 tablespoon oil.
Sprinkle minced garlic, oregano and thyme across pan. Add salt and pepper to taste.
Drizzle the rest of olive oil evenly across. Toss to mix well. Place several lemon slices on top of chicken.
Butter a piece of parchment paper, and cover the chicken and vegetables with buttered parchment paper (butter side facing down)
Bake for 18 to 20 minutes, adding green beans halfway through (see note).
As soon as clear juice starts to seep out of your chicken breasts, it means that they are cooked through. If chicken looks pale, broil for the last 5 minutes.
Let your chicken rest for 5 to 10 minutes before serving. Cover with aluminum foil while resting.
Garnish with optional fresh minced parsley. Serve and enjoy!
- Thick green beans will need 15 minutes, while skinny green beans only take 10 minutes in the oven.
Calories: 230kcal | Carbohydrates: 21g | Protein: 16g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 42mg | Sodium: 126mg | Potassium: 236mg | Fiber: 5g | Sugar: 3g | Vitamin A: 750IU | Vitamin C: 30.5mg | Calcium: 60mg | Iron: 2.9mg