Roasted Chicken Breasts with Baby Potatoes & Green Beans!

🍗🥔 Roasted Chicken Breasts with Baby Potatoes & Green Beans

⏱ Time

• Prep: 15 minutes

• Cook: 35–40 minutes

• Total: ~55 minutes

🍽 Servings

• 3–4 servings

🧾 Ingredients

Main

• 3–4 boneless, skinless chicken breasts

• 500 g (1 lb) baby potatoes, halved

• 200–250 g green beans, trimmed

Seasoning

• 3 tbsp olive oil

• 1 tsp salt

• ½ tsp black pepper

• 1 tsp paprika

• 1 tsp garlic powder (or 3 fresh cloves, minced)

• 1 tsp dried thyme or rosemary

• ½ tsp onion powder (optional)

Optional add-ins

• Lemon slices

• Fresh parsley

• Parmesan cheese

👩‍🍳 Instructions

1. Preheat oven

   • Preheat to 200°C (400°F).

   • Line a baking tray with parchment paper or foil.

2. Prepare potatoes

   • Toss baby potatoes with 1½ tbsp olive oil, salt, pepper, paprika, and garlic powder.

   • Spread on the baking tray and roast for 20 minutes.

3. Prepare chicken

   • Rub chicken breasts with remaining olive oil and all seasonings.

   • After potatoes roast for 20 minutes, push them to one side of the tray.

   • Place chicken breasts on the tray.

4. Add green beans

   • Toss green beans lightly with olive oil, salt, and pepper.

   • Add them to the tray during the last 12–15 minutes of cooking.

5. Roast

   • Continue roasting for another 18–20 minutes, until chicken reaches an internal temperature of 75°C / 165°F.

6. Rest & serve

   • Let chicken rest for 5 minutes.

   • Garnish with parsley, lemon juice, or Parmesan if desired.

🌟 Serving Suggestions

• Garlic yogurt sauce

• Dijon mustard sauce

• Simple side salad

• Crusty bread

❓ Q & A (Helpful Tips)

Q: How do I keep chicken breasts from drying out?

A:

• Don’t overcook—use a thermometer.

• Let chicken rest before slicing.

• Lightly coat with oil to lock in moisture.

Q: Can I use bone-in chicken?

A: Yes. Increase cooking time by 10–15 minutes and add green beans later so they don’t overcook.

Q: Can I use frozen green beans?

A: Yes, but add them straight from frozen during the last 10 minutes only.

Q: What other vegetables work well?

A:

• Carrots

• Broccoli

• Brussels sprouts

• Zucchini

Q: Can this be meal-prepped?

A: Absolutely. Store in airtight containers in the fridge for up to 4 days.

Q: Can I make it dairy-free or gluten-free?

A: This recipe is naturally gluten-free and dairy-free as written.