Instructions
Step 1: Preheat your oven to 425 degrees Fahrenheit. Pat the chicken breasts dry with paper towels and season both sides with salt and pepper.
Step 2: In a small bowl, whisk together the minced garlic, olive oil, rosemary, thyme, parsley, Dijon mustard, lemon zest, lemon juice, garlic powder, and red pepper flakes to create your herb paste.
Step 3: Spread half of the herb paste over the chicken breasts, coating them evenly. Set aside.
Step 4: In a large roasting pan, toss the baby potatoes with the remaining herb paste, salt, and pepper. Spread them in a single layer on one side of the pan.
Step 5: Place the coated chicken breasts in the center of the pan, and arrange the green beans around them. Pour the chicken broth into the bottom of the pan, avoiding pouring it directly over the chicken.
Step 6: Roast for 25 to 30 minutes, until the chicken reaches an internal temperature of 165 degrees Fahrenheit and the potatoes are tender and golden.
Step 7: Remove from the oven and let rest for 5 minutes before serving. Drizzle any pan juices over the chicken and vegetables.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. This dish is perfect for meal prep and actually tastes even better the next day as the flavors meld together.
To reheat, place portions in a baking dish, cover with foil, and warm in a 350 degree Fahrenheit oven for about 10 to 12 minutes until heated through. You can also reheat individual portions in the microwave for 1 to 2 minutes on medium power, though the oven method keeps everything more moist.
Leftover chicken can also be shredded and added to salads, grain bowls, or used in sandwiches for quick lunch ideas throughout the week.
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