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One Pan Garlic Herb Chicken and Veggies

One Pan Garlic Herb Chicken and Veggies

One Pan Garlic Herb Chicken and Veggies is an effortless weeknight meal featuring roasted chicken, red potatoes, and green beans, infused with garlic and herbs.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 4 servings
Course: DINNER RECIPES
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Veggies
  • 20 oz petite red potatoes these tender spuds absorb all the herby goodness!
  • 12 oz frozen green beans a convenient option that keeps prep simple and fresh.
  • 1 medium lemon adds a zesty brightness that enhances all the flavors.
For the Chicken
  • 4 (6 oz) boneless skinless chicken breasts lean protein that becomes juicy and infused with herbs.
Herbs & Spices
  • 3 tsp chopped fresh rosemary leaves this fragrant herb elevates the entire dish.
  • 2 tsp chopped fresh thyme leaves offers a subtle earthiness and depth.
  • Salt to taste
  • Freshly ground black pepper to taste
Richness & Flavor
  • 2 Tbsp butter contributes a creamy richness while keeping the chicken moist.
  • 2 Tbsp olive oil helps in roasting and adds a light, fruity flavor.
  • 3 cloves garlic minced, infuses a delicious aroma and savory taste throughout the dish.

Equipment

  • Baking sheet
  • Mixing bowl
  • meat thermometer

Method
 

How to Make One Pan Garlic Herb Chicken and Veggies
  1. Preheat your oven to 400°F (200°C) for perfectly cooked chicken and veggies. This initial step sets the stage for roasting perfection!
  2. Cut the petite red potatoes into quarters and arrange them in the center of a large baking sheet. Their golden crust will create a delightful texture.
  3. Add the frozen green beans around the potatoes, creating a vibrant and colorful mix. They’ll cook quickly, soaking up all the delicious flavors!
  4. Squeeze the juice of the lemon over the veggies, then tuck the lemon halves onto the sheet. This zesty addition brightens the entire dish!
  5. Season everything generously with salt, pepper, and 1 1/2 tsp of rosemary and 1 tsp of thyme. This is where the flavor magic truly begins!
  6. Drizzle 1 Tbsp of olive oil over the veggies, tossing to coat them evenly for that irresistible roasted finish.
  7. Mix together the remaining rosemary, thyme, butter, olive oil, garlic, salt, and pepper in a bowl. This aromatic concoction is crucial for flavor!
  8. Rub the mixture over the chicken breasts, ensuring each piece is well-coated in herby goodness, and then place them on the baking sheet.
  9. Bake for 22 minutes or until the chicken is cooked through and the veggies are tender. You want them golden brown and bursting with flavor!

Nutrition

Serving: 1plateCalories: 400kcalCarbohydrates: 35gProtein: 30gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 9gCholesterol: 80mgSodium: 400mgPotassium: 800mgFiber: 6gSugar: 2gVitamin A: 10IUVitamin C: 30mgCalcium: 4mgIron: 10mg

Notes

Optional: Garnish with fresh herbs before serving for a pop of color. For meal prep, section out portions for easy lunches or dinners throughout the week.

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