One-Pan Herb-Roasted Chicken with Baby Potatoes & Green Beans 🥔🌿
Prep Time: 15 minutes
Cook Time: 35–40 minutes
Servings: 2
Calories per serving: ~610 kcal
🧾 Ingredients
For the Chicken:
2 skinless chicken breasts
1 tbsp olive oil
1 tsp Dijon mustard
1 garlic clove, minced 🧄
½ tsp dried thyme
½ tsp dried rosemary
Salt and freshly ground black pepper, to taste
1 tbsp fresh parsley, chopped (for garnish)
For the Potatoes:
300 g baby potatoes, halved 🥔
1 tbsp olive oil
½ tsp garlic powder
½ tsp dried oregano
Salt and pepper, to taste
A few rosemary sprigs (optional)
For the Green Beans:
150 g green beans, trimmed
1 tsp olive oil
Salt and pepper, to taste
👩🍳 Instructions
1. Preheat the oven:
Preheat your oven to 200°C (392°F). Lightly grease a large baking dish or sheet pan.
2. Prepare the potatoes:
In a bowl, toss the halved baby potatoes with olive oil, garlic powder, oregano, salt, and pepper. Spread them evenly on one side of the baking dish.
3. Season the chicken:
In a small bowl, mix together the olive oil, Dijon mustard, minced garlic, thyme, rosemary, salt, and pepper. Rub the mixture all over the chicken breasts, then place them beside the potatoes.
4. Bake – Phase One:
Bake uncovered for 25 minutes.
6. Slice and serve:
Let the chicken rest for 5 minutes before slicing. Serve with the roasted potatoes and green beans, and garnish with chopped parsley.
💡 Tips & Variations
Add lemon wedges or a touch of lemon zest for a bright, fresh flavor.
For a spicy kick, sprinkle chili flakes over the chicken before baking.
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