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 and 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 and pepper, to taste
For the Sauce:
1/4 cup chicken broth
Juice of 1 lemon
1 tbsp Dijon mustard
Instructions
Preheat the oven
Preheat your oven to 400°F (200°C) and lightly grease a large baking dish.
Season the Chicken
In a small bowl, mix olive oil, garlic powder, oregano, paprika, salt, and black pepper. Rub the mixture evenly over the chicken breasts and set aside.
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 until well coated. Spread the vegetables evenly in the prepared baking dish.
Assemble the Dish
Place the seasoned chicken breasts on top of the vegetables in the baking dish.
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.
Bake
Roast the dish 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.
Serve
Allow the dish to rest for 5 minutes. Serve the chicken with the roasted vegetables, drizzling any remaining sauce from the pan over the top for added flavor.
Notes & Variations
Vegetable Swaps: Substitute green beans with carrots, zucchini, or bell peppers for variety.
Spicy Option: Add a pinch of chili flakes for an extra kick.
Cheesy Finish: Sprinkle grated Parmesan over the dish during the last 10 minutes of baking for a deliciously cheesy touch.
Enjoy this flavorful, wholesome, and easy one-pan meal!
