Ultimate Garlic Herb Roasted Chicken with Baby Potatoes & Green Beans

gluten-free · dairy-free ⓘ

4 meals

From a reel by Brook Recipes — watch the original

Ingredients

• 3 large boneless, skinless chicken breasts (about 1½ lbs)
• 2 tbsp olive oil
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp dried thyme
• 2 garlic cloves, minced
• 1 tbsp chopped fresh parsley
• ¾ tsp salt
• ½ tsp black pepper
• 1½ lbs baby potatoes, halved
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried oregano
• ¾ tsp salt
• ½ tsp black pepper
• 12 oz fresh green beans, trimmed
• 1 tbsp olive oil
• ¼ tsp salt
• ¼ tsp black pepper

Instructions

1. Preheat the oven to 400°F and grease a large baking dish.
2. Mix the halved baby potatoes with olive oil, thyme, oregano, salt, and pepper. Place them cut-side down in the baking dish and roast for 15 minutes.
3. While potatoes roast, dry the chicken breasts and rub them with olive oil. Season them with paprika, garlic powder, thyme, minced garlic, parsley, salt, and pepper.
4. Remove the baking dish from the oven, place the seasoned chicken among the potatoes, and bake for 20 to 25 minutes until the chicken reaches an internal temperature of 165°F.
5. Toss the green beans with olive oil, salt, and pepper. Add them to the baking dish during the final 15 minutes of cooking.
6. Let the chicken rest for 5 minutes before slicing. Serve by drizzling the pan juices over the chicken and vegetables.