Baked Chicken with Green Beans and Potatoes
This is a healthy dinner idea that’s tender and juicy! It’s a simple one-pan wonder seasoned with Italian spices and roasted to perfection. Easy to prepare with minimal cleanup, it’s guaranteed to please!
Servings 6 servings
Ingredients
- 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
Instructions
- Preheat the 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 the baking sheet. Add chicken breasts in the middle a few inches apart. Rub chicken breasts with 1 tablespoon of oil.
- Sprinkle minced garlic, oregano and thyme across the 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!
Notes
- Thick green beans will need 15 minutes, while skinny green beans only take 10 minutes in the oven.