1-Pan Dinner | Prep: 10 min | Cook: 40–45 min | Servings: 2

🛒 INGREDIENTS

  • 2 boneless, skinless chicken breasts
  • 12 baby potatoes, halved
  • 250g (9 oz) fresh green beans, trimmed
  • 3 tbsp olive oil, divided
  • 3 cloves garlic, minced
  • 1 tsp paprika
  • 1 tsp Italian seasoning
  • ½ tsp salt, or to taste
  • ½ tsp black pepper

👩‍🍳 DIRECTIONS

1. PREHEAT
Preheat oven to 400°F (200°C). Lightly grease a large sheet pan or baking dish.

2. START THE POTATOES
Place the halved baby potatoes on the pan. Toss with 1 tbsp olive oil, salt, and pepper. Spread them cut-side down and roast for 20 minutes.

3. SEASON THE CHICKEN
While the potatoes cook, combine the remaining 2 tbsp olive oil with minced garlic, paprika, Italian seasoning, salt, and pepper. Coat the chicken breasts thoroughly with the garlic-herb mixture.

4. ADD CHICKEN & GREEN BEANS
Remove the pan from the oven. Add the seasoned chicken breasts and green beans around the potatoes. Toss the green beans with some of the garlic-herb oil from the chicken.

5. BAKE
Return the pan to the oven and bake for another 20–25 minutes, depending on the thickness of the chicken. The chicken should reach an internal temperature of 165°F (74°C).

6. REST & SERVE
Remove the chicken and let it rest for 5 minutes before slicing. Toss the potatoes and green beans in the flavorful pan juices, then serve everything together.

🌿 OPTIONAL MEDITERRANEAN TWIST

Add ½ tsp dried oregano, lemon zest, and a squeeze of fresh lemon juice over the finished chicken and vegetables. A sprinkle of fresh parsley makes a great finishing touch.

⭐ TIPS

  • Cut the potatoes into similar-sized pieces so they cook evenly.
  • For extra-crispy potatoes, place them cut-side down on the pan.
  • Don’t overcrowd the pan; spreading everything out helps the vegetables roast instead of steam.
  • For extra flavor, add a little grated Parmesan during the last 5 minutes of baking