Description
A simple, one-pan meal featuring tender chicken breasts and hearty vegetables, all roasted together with aromatic herbs for a flavorful and fuss-free dinner.
Ingredients
Scale
For the Crust:
- 4 boneless, skinless chicken breasts
- 1 pound baby potatoes, halved
- 3 large carrots, peeled and cut into 1-inch pieces
- 8 ounces fresh green beans, trimmed
- 3 tablespoons olive oil
- 2 teaspoons dried rosemary
- 2 teaspoons dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and black pepper to taste
- 1 lemon, sliced (optional)
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil.
- In a large bowl, toss the potatoes, carrots, and green beans with 2 tablespoons olive oil, 1 teaspoon rosemary, 1 teaspoon thyme, garlic powder, onion powder, salt, and pepper until evenly coated. Spread vegetables in a single layer on the baking sheet.
- Rub chicken breasts with remaining 1 tablespoon olive oil, remaining rosemary and thyme, salt, and pepper. Place chicken among the vegetables on the baking sheet. Arrange lemon slices on top if using.
- Roast for 25-30 minutes, or until chicken is cooked through (internal temperature 165°F) and vegetables are tender and lightly browned. Serve immediately.
Notes
You can customize the seasonings to taste.