Roasted Chicken & Thyme Potatoes

Tender chicken breasts roasted with aromatic thyme and savory potatoes, accompanied by crisp green beans for a satisfying and easy weeknight meal.

• Prep: 15 min
• Cook: 30 min
• Total: 45 min
• Servings: 2
• Cuisine: American
• Difficulty: Easy
• Cost: $3.26/serving

Dietary

• Nut-Free
• Egg-Free
• Dairy-Free
• Gluten-Free
• High-Protein
• Low-Sugar
• Low-Fat
• Low-FODMAP
• Low-Saturated-Fat

Tags

• roast
• bake
• healthy
• comfort food

Ingredients

• 1 pound chicken breast (boneless, skinless)
• 1 tablespoon vegetable oil
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper (freshly ground)
• 1 teaspoon dried thyme
• 1 pound red potatoes (scrubbed, cut into 1-inch pieces)
• 0.5 cup green beans (trimmed)

Instructions

1. Preheat your oven to 400 degrees Fahrenheit. Lightly grease a baking sheet with 1 tablespoon of vegetable oil.
2. On the prepared baking sheet, toss the red potatoes with 1/4 teaspoon of salt, 1/8 teaspoon of black pepper, and 1/2 teaspoon of dried thyme.
3. Place the seasoned chicken breasts alongside the potatoes. Sprinkle the chicken with the remaining 1/4 teaspoon of salt, 1/8 teaspoon of black pepper, and 1/2 teaspoon of dried thyme.
4. Roast for 20 minutes. Add the green beans to the baking sheet, tossing them lightly with any pan drippings.
5. Continue roasting for another 10-15 minutes, or until the chicken is cooked through (internal temperature of 165 degrees Fahrenheit) and the potatoes are tender.
6. Serve immediately, ensuring each plate has chicken, potatoes, and green beans.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.

Nutrition (per serving)

• Calories: 493
• Protein: 54.9 g
• Carbohydrates: 41 g
• Fat: 12.9 g
• Fiber: 3.6 g
• Sodium: 772 mg
• Saturated Fat: 2 g
• Sugar: 1.7 g
• Cholesterol: 160 mg