Herb Chicken & Crispy Potatoes with Green Beans

By Vic

Public ♥ 1 Add to Meal Plan

Prep Time

10 min

Cook Time

30 min

Servings

2 servings

Difficulty

Easy

12 oz chicken breast, 2 small breasts or cutlets 1 lb Yukon Gold or russet potatoes, cut into 1-inch pieces 8 oz fresh green beans, trimmed 1 1/2 tbsp olive oil 1 tsp dried oregano 1/2 tsp dried thyme 1/2 tsp paprika 1/2 tsp garlic powder 1/2 tsp salt, or to taste 1/4 tsp black pepper 1/2 lemon, juiced, plus wedges if desired 1 tbsp fresh parsley, chopped

1. Heat the oven to 425°F. Line a sheet pan with parchment or foil if you want easier cleanup. 2. Toss the potatoes with 2 teaspoons olive oil, half the oregano, thyme, paprika, garlic powder, salt, and pepper. Spread them cut-side down on the pan and roast for 15 minutes. 3. Pat the chicken dry. Rub with 2 teaspoons olive oil and season with the remaining herbs and spices. 4. After the potatoes have roasted 15 minutes, flip or stir them. Add the chicken to the pan and roast for 10 minutes. 5. Toss the green beans with the remaining 1 1/2 teaspoons olive oil and a pinch of salt and pepper. Add them to the pan and roast everything for another 10–12 minutes, or until the chicken reaches 165°F and the potatoes are tender and crisp. 6. Squeeze lemon juice over the chicken and vegetables and finish with fresh parsley. Divide evenly between two plates.