Oven-roasted Chicken with Potatoes & Green Beans
Oven-roasted Chicken with Potatoes & Green Beans
Ingredients
- 4 boneless, skinless chicken breasts
- 1 pound baby potatoes, halved
- 2 cups fresh green beans, trimmed
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried parsley
- 1/2 cup chicken broth
Instructions
- 1
Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish.
⏱️ 10 min•🌡️ 400
- 2
In a medium bowl, combine the olive oil, minced garlic, paprika, Italian seasoning, salt, black pepper, onion powder, and dried parsley. Mix well to create the seasoning mixture.
⏱️ 3 min
- 3
Add the halved baby potatoes and trimmed green beans to the bowl with the seasoning mixture. Toss until the vegetables are evenly coated with about half of the seasoning. Spread the seasoned vegetables into the prepared baking dish in a single layer.
⏱️ 5 min
- 4
Place the boneless, skinless chicken breasts into the same bowl (or a separate one if preferred) and coat them with the remaining seasoning mixture. Arrange the seasoned chicken breasts on top of the vegetables in the baking dish.
⏱️ 4 min
- 5
Pour the chicken broth into the bottom of the baking dish around the chicken and vegetables. This will help keep everything moist during cooking.
⏱️ 1 min
- 6
Bake uncovered for 35–40 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the potatoes are tender. If desired, broil for an additional 2–3 minutes at the end for a golden-brown finish on the chicken and vegetables.
⏱️ 40 min•🌡️ 400
- 7
Remove the baking dish from the oven and let the chicken and vegetables rest for 5 minutes before serving. This allows the juices in the chicken to redistribute, ensuring it remains tender and flavorful.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Oven-roasted Chicken with Potatoes & Green Beans
- 4 boneless, skinless chicken breasts
- 1 pound baby potatoes, halved
- 2 cups fresh green beans, trimmed
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried parsley
- 1/2 cup chicken broth
Instructions
- 1
Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish.
⏱️ 10 min•🌡️ 400 - 2
In a medium bowl, combine the olive oil, minced garlic, paprika, Italian seasoning, salt, black pepper, onion powder, and dried parsley. Mix well to create the seasoning mixture.
⏱️ 3 min - 3
Add the halved baby potatoes and trimmed green beans to the bowl with the seasoning mixture. Toss until the vegetables are evenly coated with about half of the seasoning. Spread the seasoned vegetables into the prepared baking dish in a single layer.
⏱️ 5 min - 4
Place the boneless, skinless chicken breasts into the same bowl (or a separate one if preferred) and coat them with the remaining seasoning mixture. Arrange the seasoned chicken breasts on top of the vegetables in the baking dish.
⏱️ 4 min - 5
Pour the chicken broth into the bottom of the baking dish around the chicken and vegetables. This will help keep everything moist during cooking.
⏱️ 1 min - 6
Bake uncovered for 35–40 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the potatoes are tender. If desired, broil for an additional 2–3 minutes at the end for a golden-brown finish on the chicken and vegetables.
⏱️ 40 min•🌡️ 400 - 7
Remove the baking dish from the oven and let the chicken and vegetables rest for 5 minutes before serving. This allows the juices in the chicken to redistribute, ensuring it remains tender and flavorful.
⏱️ 5 min