Herb-Roasted Chicken with Baby Potatoes & Green Beans

Instructions

Step 1: Preheat your oven to 400°F and arrange a large roasting pan on the middle rack.

Step 2: In a small bowl, combine the minced garlic, paprika, Italian seasoning, black pepper, and salt.

Step 3: Pat the chicken breasts dry and rub them generously with 1.5 tbsp of olive oil, then coat evenly with the herb mixture.

Step 4: Place the chicken in the center of your roasting pan and surround it with the halved baby potatoes, drizzling them with the remaining 1.5 tbsp olive oil.

Step 5: Roast for 25-30 minutes until the chicken is nearly cooked through, then add the green beans around the pan.

Step 6: Return to the oven for another 10-12 minutes until the chicken reaches an internal temperature of 165°F and vegetables are tender.

Step 7: Garnish with fresh parsley and a squeeze of lemon juice if desired before serving.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. This dish keeps beautifully and makes for excellent meal prep.

To reheat, place portions on a baking sheet, cover loosely with foil, and warm at 350°F for about 10 minutes until heated through. Alternatively, reheat gently in the microwave, though the oven method preserves the chicken’s tenderness better.

For meal prep convenience, portion out individual servings before refrigerating. The flavors actually deepen after a day or two, making this dish even better as leftovers.