Description
A quick, flavorful dish featuring juicy chicken, crispy potatoes, and fresh green beans, perfect for busy weeknights.
Ingredients
Scale
- 2 large chicken breasts
- 3 tbsp olive oil (divided)
- 4 garlic cloves, minced
- 1 tsp paprika
- 1 tsp dried oregano
- 1 tsp dried thyme
- Salt
- Black pepper
- 2 tbsp chopped parsley
- 500 g baby potatoes, halved
- 1/2 tsp garlic powder
- 250 g fresh green beans, trimmed
- 2 tbsp butter
- 1 tsp lemon juice (freshly squeezed)
Instructions
- Preheat your oven to 200°C (400°F).
- Toss the halved potatoes with 2 tbsp olive oil, garlic powder, salt, and pepper. Spread them into a baking dish and roast for 20 minutes.
- In a bowl, mix 3 tbsp olive oil, minced garlic, paprika, oregano, thyme, salt, and pepper to season the chicken. Rub this mixture all over the chicken breasts.
- Place the seasoned chicken into the dish with the potatoes and bake for 15 minutes.
- Toss the green beans with 1 tbsp olive oil, salt, and pepper. Add them to the dish and continue baking for another 10–15 minutes until the chicken is fully cooked.
- Melt 2 tbsp of butter in a small pan, then stir in the remaining minced garlic, parsley, and lemon juice to make the herb butter sauce.
- Slice the chicken and drizzle the herb butter sauce over everything before serving.
Notes
Serve alongside a salad or over rice. Store leftovers in the fridge for up to 3 days or freeze for up to 2 months. Reheat at 175°C (350°F).
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 40mg