One-Pan Herb Chicken with Roasted Potatoes & Green Beans

Instructions

step 1 Preheat your oven to 400°F (200°C).
step 2 In a small bowl, mix 2 tablespoons of olive oil, lemon juice, garlic, thyme, rosemary, paprika, onion powder, salt, and pepper.
step 3 Place the chicken breasts in a large mixing bowl or resealable bag and coat with half of the herb mixture. Let marinate while preparing the vegetables.
step 4 In a separate bowl, toss the halved baby potatoes with the remaining herb mixture and 1 tablespoon olive oil.
step 5 Spread the potatoes out in a large baking dish or sheet pan and roast for 15 minutes.
step 6 Remove the pan from the oven, push the potatoes to the side, and place the marinated chicken breasts in the center.
step 7 Return to the oven and roast for another 15 minutes.
step 8 Meanwhile, blanch the green beans in boiling water for 2-3 minutes until just tender, then drain.
step 9 Add the green beans to the baking dish in the last 10 minutes of cooking, nestling them around the chicken and potatoes.
step 10 Roast until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are golden and tender.
step 11 Remove from oven, let rest for a few minutes, then garnish with chopped fresh parsley before serving.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in an oven-safe dish and warm at 350°F (175°C) until heated through, or microwave in 1-minute intervals, stirring occasionally, until hot. For best results, reheat green beans separately to avoid overcooking.