Description
This one-pan meal combines crispy potatoes, juicy chicken, and bright green beans for a hassle-free weeknight dinner, infused with garlic and parmesan flavors while keeping cleanup minimal.
Ingredients
Main Ingredients
- 4 pieces Chicken breasts (Use cutlets for faster cooking)
- 1 pound Baby potatoes or Yukon gold, cut into bite-size pieces
- 1 pound Fresh green beans, trimmed
- 3 tablespoons Olive oil
- 1 cup Grated parmesan (Finer grated parmesan sticks better)
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 tablespoon Italian seasoning (Or dried oregano plus basil)
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 squeeze Lemon (optional) (To be used at the end for extra freshness)
Instructions
Preparation
- Preheat the oven to 425°F and line a sheet pan with parchment paper or foil for easy cleanup.
- Toss the baby potatoes with 1 tablespoon of olive oil, salt, pepper, garlic powder, and Italian seasoning, and spread them out on the pan.
Roasting Potatoes
- Roast the potatoes for 18 to 22 minutes until they begin to brown and soften.
Add Chicken
- Pat the chicken breasts dry, drizzle with oil, and press parmesan and seasoning on top. Place the chicken among the potatoes with space in between.
- Continue roasting for another 14 to 18 minutes until chicken reaches 165°F.
Finish with Green Beans
- Toss the green beans with a little olive oil, salt, pepper, and garlic powder. Add them to the pan in the last 10 to 12 minutes of roasting.
Serving
- Let the chicken rest for 5 minutes after cooking before serving with an optional squeeze of lemon.
Notes
Use a meat thermometer for best results. Keep chicken and vegetables spread out for even cooking and to avoid steaming.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner, Main Course
- Cuisine: American, Comfort Food