Roasted Chicken and Herb Potatoes

Tender chicken breast and fluffy red potatoes roasted together with fresh green beans and fragrant herbs, creating a delicious and hands-off sheet pan dinner.

• Prep: 15 min
• Cook: 30 min
• Total: 45 min
• Servings: 4
• Cuisine: American
• Difficulty: Easy
• Cost: $3.05/serving

Dietary

• Nut-Free
• Soy-Free
• Low-Sodium
• Gluten-Free
• Dairy-Free
• High-Protein
• Low-Sugar

Tags

• sheet pan
• roast
• healthy
• savory
• quick

Ingredients

• 1.5 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
• 1.5 pound red potatoes (cut into 1-inch cubes)
• 12 ounce fresh green beans (trimmed)
• 2 tablespoon olive oil
• 2 clove garlic (minced)
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 0.5 teaspoon black pepper

Instructions

1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a large sheet pan with parchment paper for easier cleanup.
2. In a large bowl, combine the 1 1/2 pounds chicken breast pieces, 1 1/2 pounds red potatoes, and 12 ounces fresh green beans.
3. Drizzle the mixture with 2 tablespoons olive oil. Add the 2 cloves garlic, 1 teaspoon dried rosemary, 1 teaspoon dried thyme, and 1/2 teaspoon black pepper. Toss everything well to ensure all ingredients are evenly coated.
4. Spread the chicken and vegetables in a single layer on the prepared sheet pan. Ensure not to overcrowd the pan for even roasting. If necessary, use two sheet pans.
5. Roast for 25-30 minutes, stirring halfway through, until the chicken is cooked through (internal temperature 165°F / 74°C), and the potatoes are tender and lightly browned.
6. Remove from oven and serve immediately.

Notes

For best results, chop the potatoes into uniform sizes so they cook evenly. This dish reheats well for future meals.

Nutrition (per serving)

• Calories: 411
• Protein: 43.1 g
• Carbohydrates: 36.9 g
• Fat: 11.6 g
• Fiber: 4.6 g
• Sodium: 81 mg
• Saturated Fat: 1.8 g
• Sugar: 4.2 g
• Cholesterol: 120 mg