why make this recipe
One-Pan Herb Chicken with Baby Potatoes & Green Beans is a hassle-free meal that’s not only delicious but also quick to prepare. It’s perfect for busy weeknights when you want a wholesome dinner without spending hours in the kitchen. The chicken is juicy and flavorful, paired with tender baby potatoes and crisp green beans, all cooked together in one pan for easy cleanup. Plus, you can get a nutritious meal on the table in under an hour!
how to make One-Pan Herb Chicken with Baby Potatoes & Green Beans
Ingredients
- 2 large boneless, skinless chicken breasts
- 1.5 lbs baby potatoes (halved if large)
- 12 oz fresh green beans, trimmed
- 2 tbsp olive oil
- 2 tsp Dijon mustard
- 1 tsp whole grain mustard (optional)
- 3 garlic cloves, minced
- 1 tbsp fresh rosemary, chopped (or 1 tsp dried)
- 1 tbsp fresh parsley, chopped (plus more for garnish)
- 1 tsp paprika
- Salt & black pepper, to taste
Directions
- Preheat your oven to 400°F (200°C). Lightly grease a large glass or ceramic baking dish.
- In a small bowl, whisk together the olive oil, Dijon mustard, minced garlic, paprika, chopped rosemary, chopped parsley, salt, and pepper.
- Toss the halved baby potatoes with half of the marinade. Place the potatoes in the prepared baking dish.
- Bake the potatoes in the oven for 15 minutes, uncovered.
- While the potatoes are baking, coat the chicken breasts with the remaining marinade.
- After 15 minutes, remove the baking dish from the oven. Stir the potatoes and nestle the chicken breasts into the dish.
- Bake for another 20–25 minutes or until the chicken reaches an internal temperature of 165°F (75°C).
- While the chicken bakes, steam or sauté the green beans for 6–8 minutes until tender but still crisp. Season with salt and pepper.
- Once the chicken is done, remove the dish from the oven and let it rest for 5 minutes.
- Slice the chicken and serve it alongside the potatoes and green beans. Garnish with extra parsley and drizzle any pan juices over the top before serving.
how to serve One-Pan Herb Chicken with Baby Potatoes & Green Beans
Serve this dish hot from the oven, making sure to portion the chicken, potatoes, and green beans onto each plate. For an added touch, sprinkle fresh parsley over the top for a burst of color and flavor. This meal pairs well with a light salad or some crusty bread to soak up any delicious juices.
how to store One-Pan Herb Chicken with Baby Potatoes & Green Beans
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken and vegetables in a microwave-safe dish and warm them in the microwave until heated through. You can also reheat them in the oven at 350°F (175°C) for about 10-15 minutes, covered with foil to keep them from drying out.
tips to make One-Pan Herb Chicken with Baby Potatoes & Green Beans
- Make sure to cut the baby potatoes evenly to ensure they cook evenly.
- If you like a little heat, add a pinch of red pepper flakes to the marinade.
- Feel free to swap out the green beans for other vegetables like carrots or broccoli, based on your preferences.
- Letting the chicken rest for a few minutes after baking helps keep it juicy.
variation
You can easily modify this recipe by using different herbs, such as thyme or oregano, instead of rosemary. You can also use chicken thighs if you prefer darker meat. For a citrus twist, add some lemon juice to the marinade.
FAQs
1. Can I use frozen chicken breasts?
Yes, you can use frozen chicken breasts, but they may take longer to cook through. Make sure to check the internal temperature to ensure they reach 165°F (75°C).
2. Can I make this dish ahead of time?
Yes, you can prepare the marinade and apply it to the chicken and potatoes a few hours in advance. Store them in the refrigerator until you’re ready to bake.
3. What should I do if I don’t have fresh herbs?
You can use dried herbs in place of fresh ones. Generally, use about one-third of the amount of dried herbs compared to fresh.
One-Pan Herb Chicken with Baby Potatoes & Green Beans
Ingredients
Method
- Preheat your oven to 400°F (200°C). Lightly grease a large glass or ceramic baking dish.
- In a small bowl, whisk together the olive oil, Dijon mustard, minced garlic, paprika, chopped rosemary, chopped parsley, salt, and pepper.
- Toss the halved baby potatoes with half of the marinade. Place the potatoes in the prepared baking dish.
- Bake the potatoes in the oven for 15 minutes, uncovered.
- While the potatoes are baking, coat the chicken breasts with the remaining marinade.
- After 15 minutes, remove the baking dish from the oven. Stir the potatoes and nestle the chicken breasts into the dish.
- Bake for another 20–25 minutes or until the chicken reaches an internal temperature of 165°F (75°C).
- While the chicken bakes, steam or sauté the green beans for 6–8 minutes until tender but still crisp. Season with salt and pepper.
- Once the chicken is done, remove the dish from the oven and let it rest for 5 minutes.
- Slice the chicken and serve it alongside the potatoes and green beans. Garnish with extra parsley and drizzle any pan juices over the top before serving.