Juicy golden chicken, tender potatoes, and crisp green beans — all baked together on one sheet! This is a weeknight hero: minimal dishes, maximum flavor. 💚
🧾 Ingredients
For the Chicken:
4 boneless, skinless chicken breasts 🍗
2 tbsp olive oil 🛢
2 tsp garlic powder 🧄
1 tsp dried oregano 🌿
½ tsp paprika (optional for color)
Salt & black pepper to taste
For the Vegetables:
1 lb (450g) baby potatoes, halved 🥔
1 lb (450g) fresh green beans, trimmed 🌿
2 tbsp olive oil
1 tsp garlic powder
½ tsp salt
¼ tsp black pepper
Optional garnish:
Fresh parsley 🌿
Lemon wedges 🍋
👩🍳 Instructions
🥣 Step 1: Preheat Oven
Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease with oil.
🔪 Step 2: Prep the Chicken
In a small bowl, mix olive oil, garlic powder, oregano, paprika, salt, and pepper.
Brush or rub the mixture all over the chicken breasts and set aside.
🥔 Step 3: Prep the Veggies
In another bowl, toss baby potatoes with olive oil, garlic powder, salt, and pepper.
Spread potatoes on one side of the sheet pan and roast for 15 minutes first (they take longer to cook).
🍗 Step 4: Add Chicken & Green Beans
After 15 minutes, remove the pan. Add the chicken breasts and green beans beside the potatoes.
Drizzle remaining olive oil over the veggies, toss gently, and return to oven.
🔥 Step 5: Bake Everything
Bake for 20–25 minutes, or until the chicken is cooked through (165°F / 74°C) and potatoes are tender.
For a crisp finish, broil for 2–3 minutes at the end.
🌿 Step 6: Serve
Sprinkle with fresh parsley and serve with lemon wedges for a burst of flavor! 🍋
⏰ Recipe Info
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Servings: 4
Calories: ~420 kcal per serving
💡 Tips & Variations
Swap green beans for asparagus or broccoli.
Add a sprinkle of Parmesan before serving for extra flavor.
Marinate the chicken overnight for deeper taste!
