Description
This One-Pan Herb Chicken & Roasted Veggie Bake is the perfect easy dinner idea featuring juicy chicken breasts, golden baby potatoes, carrots, and green beans seasoned with garlic, rosemary, and thyme. A healthy, flavorful sheet pan dinner with minimal cleanup, perfect for busy weeknights or meal prep!
Ingredients
2 boneless skinless chicken breasts
3 cups baby potatoes, halved
2 large carrots, sliced
2 cups green beans, trimmed
3 tablespoons olive oil
3 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme leaves
1 tablespoon lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
1. Preheat your oven to 400°F. Line a large sheet pan with parchment paper or grease with olive oil.
2. In a small bowl, combine olive oil, garlic, rosemary, thyme, lemon juice, salt, and pepper. Rub mixture over chicken breasts.
3. In a separate bowl, toss potatoes, carrots, and green beans with olive oil, salt, and pepper.
4. Arrange chicken in the center of the sheet pan and scatter vegetables around it in a single layer.
5. Roast for 25 to 30 minutes until chicken reaches 165°F and vegetables are tender and golden.
6. Optional: Broil for 2 to 3 minutes for added caramelization.
7. Let chicken rest for a few minutes before slicing. Serve hot with veggies and pan juices.
Notes
This recipe is easy to customize with different seasonal vegetables.
For best flavor, use fresh herbs and freshly minced garlic.
Broiling at the end adds a beautiful golden finish to the veggies.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Oven-roasted
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 390
- Sugar: 5g
- Sodium: 470mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 36g
- Cholesterol: 85mg