Description
Herb-Roasted Chicken Breasts with Potatoes, Carrots & Green Beans is a wholesome and vibrant dish that seamlessly combines juicy chicken with tender vegetables. This one-pan meal is not only easy to prepare but also bursting with flavor from a savory blend of herbs and spices. Perfect for family gatherings or weeknight dinners, this recipe requires minimal cleanup, allowing you to savor every bite without the hassle. With its nutritious ingredients, it’s an ideal choice for those seeking a balanced meal that delights the palate and nourishes the body.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 600g baby potatoes, halved
- 2 large carrots, sliced into sticks
- 200g green beans, trimmed
- 3 tbsp olive oil
- Juice of 1 lemon
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp salt
- Black pepper to taste
Instructions
- Preheat your oven to 200°C (400°F) and lightly grease a large baking dish.
- In a small bowl, mix together the seasoning blend of smoked paprika, garlic powder, onion powder, thyme, oregano, salt, and pepper.
- Rub chicken breasts with olive oil and half of the seasoning mix; set aside.
- Toss potatoes, carrots, and green beans in a mixing bowl with remaining olive oil and seasoning until evenly coated.
- Arrange the vegetables in the greased baking dish and place the chicken on top.
- Drizzle lemon juice over everything for added freshness.
- Bake uncovered for 35-40 minutes until the chicken reaches an internal temperature of 75°C (165°F) and vegetables are tender.
- Garnish with chopped parsley before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 420
- Sugar: 4g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 7g
- Protein: 34g
- Cholesterol: 75mg