One Pan Chicken Dinner
Four boneless skinless chicken breasts
2 Tablespoons olive oil, divided
¾ pound fresh green beans
1½ pounds red potatoes
Juice of ½ lemon
Additional lemon slices (optional)
½ teaspoon dried oregano
½ teaspoon dried basil
1¾ teaspoon granulated garlic, divided
Salt and pepper to taste
1. Preheat the oven to 400. Wash and slice the potatoes into bite-sized chunks. Wash and trim the ends off the green beans. Add the vegetables to a large mixing bowl, and toss with 1½ tablespoon olive oil, ¾ teaspoon granulated garlic, and salt and pepper to taste.
2. Transfer the veggies on a baking sheet. I lined mine with parchment paper, but you could also spray with cooking spray. Using to same bowl, season up the chicken breasts. with the remaining olive oil (1/2 tablespoon), granulated garlic (1 teaspoon), lemon juice, basil, oregano, and salt and pepper.
3. Toss the chicken to evenly coat, and place on the baking sheet, making sure to leave space between each piece of meat.
4. Cook for 30 minutes total. I roast for 27 minutes on 400 and then three minutes on broil to crisp the edges (watch for burn!) at the end. Remove from oven and let rest for 5 minutes before serving.
Recipe and photo courtesy Marjorie Crawford @ A Pinch of Healthy
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