One-Pan Garlic Herb Chicken with Potatoes & Green Beans

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 & 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 & pepper to taste
• For the Sauce
• 1/4 cup chicken broth
• Juice of 1 lemon
• 1 tbsp Dijon mustard

Instructions : 

1. Preheat the oven: Preheat to 400°F (200°C) and lightly grease a large baking dish.
2. Season the chicken: Rub chicken breasts with olive oil, garlic powder, oregano, paprika, salt, and pepper. Set aside.
3. Prepare the veggies: Toss potatoes and green beans in olive oil, minced garlic, thyme, paprika, salt, and pepper. Spread evenly in the baking dish.
4. Assemble the dish: Nestle the chicken breasts on top of the veggies.
   Make the sauce: Whisk together chicken broth, lemon juice, and Dijon mustard. Drizzle over the chicken and vegetables.
5. Bake: Roast for 40-45 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender.
6. Serve & enjoy: Let rest for 5 minutes before slicing the chicken. Plate with veggies and drizzle any remaining sauce from the pan for extra flavor!
   Notes & Variations
7. eggie swap: Use carrots, zucchini, or bell peppers instead of green beans.
   Make it spicy: Add a dash of chili flakes for a kick.
   Add cheese: Sprinkle Parmesan over the dish during the last 10 minutes of baking for a cheesy finish.