Garlic-Herb Chicken and Roasted Potatoes
Juicy chicken pieces roasted with tender, garlicky potatoes and vibrant green beans, seasoned with Italian herbs for a complete meal in one sheet pan.
- Prep: 15 min
- Cook: 15 min
- Total: 30 min
- Servings: 5
- Cuisine: Italian
- Difficulty: Easy
- Cost: $2.14/serving
Dietary
- Gluten-Free
- Dairy-Free
- Nut-Free
- Soy-Free
- Egg-Free
- High-Protein
- Low-Sugar
Tags
- sheet pan
- roast
- quick
- savory
- healthy
- kid-friendly
- budget-friendly
Ingredients
- 1.25 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
- 1.5 pound small potatoes (cut into 1/2-inch cubes)
- 1.5 cup green beans (trimmed)
- 3 tablespoon olive oil
- 3 clove garlic (minced)
- 1 teaspoon dried oregano
- 0.5 teaspoon dried basil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoon fresh parsley (chopped)
Instructions
- Preheat oven to 425°F. Line a large sheet pan with parchment paper.
- In a large bowl, combine the chicken breast pieces, cubed potatoes, and green beans. Drizzle with 3 tablespoons of olive oil, minced garlic, dried oregano, dried basil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss until everything is evenly coated.
- Spread the chicken and vegetables in a single layer on the prepared sheet pan.
- Roast for 15-20 minutes, or until the chicken is cooked through and the potatoes are tender and lightly browned. Stir once halfway through cooking.
- Garnish with chopped fresh parsley before serving.
Notes
For crispier potatoes, ensure they are cut small and spread in a single layer without overcrowding the pan. Use two sheet pans if necessary.
Nutrition (per serving)
- Calories: 409
- Protein: 30.8 g
- Carbohydrates: 47.6 g
- Fat: 11.7 g
- Fiber: 5.7 g
- Sodium: 401 mg
- Saturated Fat: 1.7 g
- Sugar: 2.3 g
- Cholesterol: 80 mg