One-Pan Garlic Herb Chicken with Potatoes & Green Beans 🍗🥔🌿
Looking for a hearty, wholesome, and easy-to-make dinner? This One-Pan Garlic Herb Chicken recipe brings together tender chicken breasts, crispy potatoes, and perfectly seasoned green beans in a single baking dish. With a zesty lemon Dijon sauce tying it all together, this meal is packed with flavor, minimal cleanup, and perfect for busy weeknights or casual gatherings.
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts 🍗
- 2 tbsp olive oil 🛢
- 2 tsp garlic powder 🧄
- 1 tsp dried oregano 🌿
- 1 tsp paprika 🌶
- Salt & black pepper, to taste 🧂
For the Vegetables:
- 3 cups baby potatoes, quartered 🥔
- 2 cups fresh green beans 🥦
- 2 tbsp olive oil 🛢
- 2 garlic cloves, minced 🧄
- 1 tsp dried thyme 🌱
- 1 tsp smoked paprika 🌶
- Salt & pepper, to taste 🧂
For the Sauce:
- 1/4 cup chicken broth 🍲
- Juice of 1 lemon 🍋
- 1 tbsp Dijon mustard 🥄
Step-by-Step Directions
1. Preheat the Oven
- Preheat your oven to 400°F (200°C). Lightly grease a large baking dish or sheet pan for easy cleanup.
2. Season the Chicken
- Rub the chicken breasts with olive oil, then sprinkle evenly with garlic powder, oregano, paprika, salt, and pepper. Set aside.
3. Prepare the Vegetables
- In a large bowl, toss the baby potatoes and green beans with olive oil, minced garlic, thyme, smoked paprika, salt, and pepper. Spread them out evenly in the prepared baking dish.
4. Assemble the Dish
- Nestle the seasoned chicken breasts on top of the potatoes and green beans in the baking dish.
5. Make the Sauce
- In a small bowl, whisk together the chicken broth, lemon juice, and Dijon mustard. Drizzle the sauce evenly over the chicken and vegetables.
6. Bake
- Roast in the oven for 40-45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are fork-tender.
7. Serve and Enjoy
- Let the dish rest for 5 minutes before slicing the chicken. Plate the chicken alongside the roasted vegetables and drizzle any remaining sauce from the pan over the top for extra flavor.
Tips for Perfect One-Pan Garlic Herb Chicken
- Even Cooking:
Cut the potatoes into small, uniform pieces to ensure they cook evenly with the chicken. - Use a Meat Thermometer:
To avoid overcooking, use a meat thermometer to check that the chicken is cooked to 165°F (74°C). - Line the Pan:
For easier cleanup, line your baking dish or sheet pan with aluminum foil or parchment paper. - Boost Flavor:
Add fresh herbs like rosemary or parsley during the last 10 minutes of baking for a fragrant touch. - Make It Crispier:
Broil the dish for 2-3 minutes at the end for crispy, golden edges on the potatoes and chicken.
Common Questions About Garlic Herb Chicken
Q1: Can I use bone-in chicken?
Yes, bone-in chicken thighs or drumsticks work well but may require additional cooking time (about 50-55 minutes).
Q2: What can I substitute for green beans?
You can swap green beans with carrots, zucchini, asparagus, or bell peppers.
Q3: Can I make this dish ahead of time?
Yes, you can prep everything in the baking dish, cover it with plastic wrap, and refrigerate for up to 12 hours. Bake when ready to serve.
Q4: How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
Common Mistakes and How to Avoid Them
Mistake 1: Dry Chicken
- Avoid overcooking the chicken by checking for doneness with a thermometer. Cover the dish loosely with foil if the chicken browns too quickly.
Mistake 2: Soggy Vegetables
- Spread the vegetables in a single layer to allow even roasting and prevent steaming.
Mistake 3: Over-seasoning the Sauce
- Taste the sauce before drizzling to ensure the balance of tanginess from the lemon and savoriness from the broth and mustard.
Notes & Variations
- Veggie Swap: Use carrots, zucchini, or bell peppers for variety.
- Make It Spicy: Add a dash of chili flakes for a subtle kick.
- Add Cheese: Sprinkle grated Parmesan over the dish during the last 10 minutes of baking for a cheesy finish.
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