Instructions
Step 1: Preheat the oven to 200°C (400°F) and lightly grease a large baking dish.
Step 2: Wash the baby potatoes and cut any larger ones in half to ensure even cooking.
Step 3: In a bowl, combine melted butter, olive oil, minced garlic, parsley, thyme, rosemary, paprika, salt, pepper, onion powder, oregano, and lemon juice to create the garlic herb mixture.
Step 4: Place the chicken breasts in the baking dish and brush half of the garlic herb mixture evenly over the chicken.
Step 5: Add the baby potatoes around the chicken and toss them with a portion of the remaining garlic herb mixture.
Step 6: Roast the dish in the preheated oven for 20 minutes.
Step 7: Remove the dish from the oven and add the green beans around the chicken and potatoes.
Step 8: Drizzle the remaining garlic herb mixture over the vegetables.
Step 9: Return the dish to the oven and roast for another 15–20 minutes until the chicken is fully cooked and the potatoes are tender.
Step 10: Let the chicken rest for a few minutes, then slice and serve with the roasted potatoes and green beans.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken and vegetables in an oven-safe dish and warm at 180°C (350°F) for about 10–15 minutes until heated through. For quicker reheating, microwave individual portions for 1–2 minutes, though the oven method helps maintain the best texture.
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