Description
A simple, flavorful one-pan meal featuring juicy garlic herb chicken breasts roasted alongside tender baby potatoes and fresh green beans, enhanced with a tangy lemon Dijon sauce. Perfect for a healthy, hassle-free dinner.
Ingredients
Scale
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
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
Sauce
- 1/4 cup chicken broth
- Juice of 1 lemon
- 1 tbsp Dijon mustard
Instructions
- Preheat oven and prepare dish. Preheat the oven to 400°F (200°C) and lightly grease a large baking dish to prevent sticking and ensure easy cleanup.
- Season the chicken. Rub the chicken breasts with olive oil, garlic powder, dried oregano, paprika, salt, and black pepper until evenly coated. Set aside to allow the flavors to meld.
- Prepare the vegetables. Toss the baby potatoes and green beans with olive oil, minced garlic, dried thyme, smoked paprika, salt, and pepper. Spread the vegetables evenly in the prepared baking dish.
- Arrange the chicken on vegetables. Nestle the seasoned chicken breasts on top of the bed of vegetables, ensuring even spacing for consistent cooking.
- Make and drizzle the sauce. In a small bowl, whisk together the chicken broth, lemon juice, and Dijon mustard to create a tangy sauce. Drizzle this mixture over the chicken and vegetables for added flavor and moisture.
- Roast the dish. 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 the baking dish from the oven and let the chicken rest for 5 minutes to retain juices. Slice the chicken and serve with the remaining sauce drizzled on top for a delicious finish.
Notes
- Use a meat thermometer to ensure the chicken is safely cooked to 165°F (74°C).
- Baby potatoes can be substituted with fingerling or small Yukon Gold potatoes.
- Green beans can be swapped for asparagus or broccoli florets if preferred.
- For extra flavor, add fresh herbs like parsley or rosemary before serving.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
