This wholesome, easy-to-make dinner brings together juicy garlic-herb chicken, tender potatoes, and crisp green beans — all roasted together on a single sheet pan for minimal cleanup and maximum flavor!
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 teaspoons garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme or rosemary (optional)
- Salt and black pepper to taste
For the Vegetables:
- 1 lb baby potatoes, halved
- 8 oz green beans, trimmed
- 1 tablespoon olive oil
- Salt, pepper, and additional herbs (to taste)
Instructions
1️⃣ Preheat Oven:
Preheat your oven to 400°F (200°C) and lightly grease a large sheet pan or line it with parchment paper.
2️⃣ Season the Chicken:
In a small bowl, mix 2 tbsp olive oil with garlic powder, oregano, thyme, salt, and pepper. Rub the mixture evenly over the chicken breasts.
3️⃣ Prep the Veggies:
Toss the halved baby potatoes with ½ tablespoon olive oil, salt, and pepper. Spread them on the pan first and roast for 10 minutes.
4️⃣ Add Chicken & Green Beans:
After 10 minutes, remove the pan and add the seasoned chicken breasts. Toss the green beans with the remaining ½ tbsp olive oil and a pinch of salt/pepper, and arrange them on the pan too.
5️⃣ Roast Everything:
Return the pan to the oven and roast for 20–25 more minutes, or until the chicken is cooked through (internal temp 165°F) and the potatoes are tender.
6️⃣ Optional: Broil
For a golden finish, broil for the last 2–3 minutes — keep a close eye to prevent burning.
Serving Suggestions:
- Serve with a lemon wedge or a drizzle of balsamic glaze.
- Great alongside rice or a simple green salad for a larger meal.
Storage:
- Store leftovers in an airtight container in the fridge for up to 3–4 days.
- Reheat in the oven or air fryer to keep the texture crisp.
Nutrition (approx. per serving, 4 servings):
- Calories: 390
- Protein: 38g
- Carbs: 20g
- Fat: 18g
- Fiber: 4g
