Garlic Herb Chicken with Crispy Potatoes & Green Beans
Garlic Herb Chicken with Crispy Potatoes & Green Beans
Ingredients
- 2 large boneless skinless chicken breasts
- 1 lb baby potatoes, halved
- 8 oz fresh green beans, trimmed
- 3 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 3 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried)
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- as needed salt, to taste
- as needed pepper, to taste
- as needed Parmesan cheese, grated, for finishing (optional)
Instructions
- 1
Preheat oven to 400°F (200°C). Lightly grease a large baking dish or sheet pan.
⏱️ 10 min•🌡️ 400
- 2
In a small bowl, mix the olive oil, Dijon mustard, minced garlic, chopped fresh parsley (or dried), dried oregano, smoked paprika, salt, and pepper.
⏱️ 3 min
- 3
Place the chicken breasts in the center of the prepared baking dish. Rub generously with half of the herb mixture.
⏱️ 2 min
- 4
Toss the halved baby potatoes in the remaining herb mixture and scatter them around the chicken in the baking dish.
⏱️ 2 min
- 5
Bake for 25 minutes, uncovered.
⏱️ 25 min•🌡️ 400
- 6
Remove the pan from the oven. Add the trimmed green beans to the pan, drizzle with a little additional olive oil if desired, and season lightly with salt and pepper. Toss gently to combine with the pan juices and seasonings.
⏱️ 3 min
- 7
Return to the oven and bake for 15–20 minutes more, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C), and the potatoes are golden and tender.
⏱️ 20 min•🌡️ 400
- 8
Optional: Sprinkle grated Parmesan cheese on top before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Garlic Herb Chicken with Crispy Potatoes & Green Beans
- 2 large boneless skinless chicken breasts
- 1 lb baby potatoes, halved
- 8 oz fresh green beans, trimmed
- 3 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 3 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried)
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- as needed salt, to taste
- as needed pepper, to taste
- as needed Parmesan cheese, grated, for finishing (optional)
Instructions
- 1
Preheat oven to 400°F (200°C). Lightly grease a large baking dish or sheet pan.
⏱️ 10 min•🌡️ 400 - 2
In a small bowl, mix the olive oil, Dijon mustard, minced garlic, chopped fresh parsley (or dried), dried oregano, smoked paprika, salt, and pepper.
⏱️ 3 min - 3
Place the chicken breasts in the center of the prepared baking dish. Rub generously with half of the herb mixture.
⏱️ 2 min - 4
Toss the halved baby potatoes in the remaining herb mixture and scatter them around the chicken in the baking dish.
⏱️ 2 min - 5
Bake for 25 minutes, uncovered.
⏱️ 25 min•🌡️ 400 - 6
Remove the pan from the oven. Add the trimmed green beans to the pan, drizzle with a little additional olive oil if desired, and season lightly with salt and pepper. Toss gently to combine with the pan juices and seasonings.
⏱️ 3 min - 7
Return to the oven and bake for 15–20 minutes more, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C), and the potatoes are golden and tender.
⏱️ 20 min•🌡️ 400 - 8
Optional: Sprinkle grated Parmesan cheese on top before serving.
⏱️ 1 min