How Long To Bake Chicken
It doesn’t get tastier or healthier than tender and juicy Baked Chicken with Potatoes and Green Beans. It’s a simple one-pan wonder dish seasoned with Italian spices and roasted to perfection.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 6 servings
- 3-4 chicken breasts boneless, skinless
- 1 lb small red potatoes halved
- 12 cherry or grape tomatoes
- 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 for serving
Preheat oven to 400°F and set your oven rack to the top 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 22 to 25 minutes (add green beans during the last 10 minutes).
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. Serve and enjoy!
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