One-Pan Herb-Crusted Chicken Breast with Baby Potatoes & Garlic Green Beans 🥔🍗
Prep Time: 15 minutes
Cook Time: 35–40 minutes
Servings: 4
Calories per Serving: ~520 kcal
🛒 Ingredients
For the Chicken:
🍗 2 large boneless skinless chicken breasts
🧂 Salt & black pepper, to taste
🌿 1 tsp dried thyme
🌿 1 tsp dried rosemary
🌿 1 tsp dried oregano
🧄 3 cloves garlic, minced
🧈 2 tbsp olive oil
🌶️ 1 tsp Dijon mustard (optional for tang)
🍋 1 tsp lemon juice
🌿 Fresh chopped parsley or thyme for garnish
For the Potatoes:
🥔 600g baby potatoes, halved
🧂 Salt & pepper
🧄 2 cloves garlic, minced
🫒 1 tbsp olive oil
🌿 1 tsp dried parsley or fresh herbs
For the Green Beans:
🟢 300g green beans, trimmed
🧄 1 clove garlic, minced
🧈 1 tbsp butter or olive oil
🧂 Salt, to taste
👨🍳 Instructions
Preheat oven to 200°C (400°F). Lightly oil a large baking dish.
Prepare the potatoes: Toss halved baby potatoes with olive oil, garlic, salt, pepper, and herbs. Spread them in one side of the baking dish.
Season the chicken: In a small bowl, mix olive oil, garlic, thyme, rosemary, oregano, mustard, lemon juice, salt, and pepper. Rub mixture all over the chicken breasts. Place them in the center of the dish.
Bake chicken and potatoes: Bake for 30–35 minutes until chicken reaches 74°C (165°F) internally and potatoes are golden and fork-tender. If needed, broil for 2 minutes at the end to crisp the top.
Sauté green beans: While chicken bakes, sauté green beans in butter or olive oil with garlic over medium heat for 5–7 minutes until tender-crisp. Season with salt.
Serve: Slice chicken and serve with roasted potatoes and green beans. Garnish with fresh herbs and spoon any pan juices over top.
🔄 Notes & Variations
Swap chicken breast with boneless thighs (reduce cook time slightly).
For extra flavor, marinate the chicken for 1 hour before baking.
Add cherry tomatoes to the tray in the last 10 minutes for color and acidity.