Herb-Crusted Chicken Breast with Roasted Baby Potatoes & Garlic Green Beans

How to make Herb-Crusted Chicken Breast with Roasted Baby Potatoes & Garlic Green Beans

Step 1: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2: In a bowl, toss baby potatoes with olive oil, herbs, salt, and pepper. Spread on half of the baking sheet and roast for 10 minutes.

Step 3: While the potatoes start roasting, rub chicken breasts with olive oil and season with garlic powder, onion powder, thyme, rosemary, salt, and pepper.

Step 4: Remove the tray, add seasoned chicken breasts beside the potatoes, and return to oven. Bake for another 20–25 minutes or until chicken is cooked through and potatoes are golden.

Step 5: While everything roasts, blanch green beans in boiling water for 2–3 minutes, then transfer to ice water to stop cooking. Drain.

Step 6: In a skillet, melt butter and sauté garlic until fragrant. Add green beans and sauté for 3–4 minutes. Season with salt and pepper.

Step 7: Slice the chicken breasts and serve alongside roasted potatoes and garlic green beans. Garnish with fresh herbs if desired.

Recipe Variations and Possible Substitutions

• Swap chicken breasts for thighs or bone-in cuts.
• Add grated Parmesan to the potatoes for extra flavor.
• Use broccoli or asparagus instead of green beans.
• Add lemon zest to chicken for a citrusy twist.

Storage and Reheating Tips

Store leftovers in an airtight container for up to 3 days. Reheat chicken and potatoes in a 350°F oven until warmed through. Green beans can be reheated in a skillet or microwave. Avoid overcooking to maintain texture.