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