This Seasoned Chicken, Potatoes, and Green Beans recipe is a perfect one-pan meal that’s both simple to prepare and packed with flavor. It combines juicy chicken breasts, tender potatoes, and crisp green beans with a delightful lemon and herb seasoning. This dish is ideal for busy weeknights when you want a wholesome meal without spending too much time in the kitchen.
Ingredients
- 1.5-2 lbs boneless, skinless chicken breasts
- ½ lb fresh green beans, trimmed (about 2.5 cups)
- 1.25 lb diced red potatoes (about 4 cups)
- ⅓ cup fresh lemon juice
- ¼ cup olive oil
- 1 tsp dried oregano
- 1 tsp salt
- ¼ tsp pepper
- ¼ tsp onion powder
- 2 garlic cloves, minced
Instructions
Step 1: Preheat and Prepare
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Prep Ingredients: Wash and trim the green beans, then set aside. Dice the red potatoes into bite-sized pieces, and set aside.
Step 2: Season the Chicken
- Mix Seasoning: In a small bowl, combine the fresh lemon juice, olive oil, dried oregano, salt, pepper, onion powder, and minced garlic. Whisk together until well combined.
- Coat Chicken: Place the chicken breasts in a large mixing bowl or a zip-top bag. Pour half of the lemon and herb mixture over the chicken, ensuring each piece is evenly coated. Allow the chicken to marinate for at least 15 minutes, or up to an hour for more flavor.
Step 3: Prepare the Vegetables
- Season Vegetables: In a separate bowl, toss the diced potatoes and green beans with the remaining lemon and herb mixture. Ensure all the vegetables are evenly coated with the seasoning.
Step 4: Assemble the Dish
- Arrange in Pan: In a large baking dish or sheet pan, arrange the marinated chicken breasts in the center. Scatter the seasoned potatoes and green beans around the chicken, making sure they are in a single layer for even cooking.
Step 5: Bake
- Bake the Dish: Place the baking dish in the preheated oven. Bake for 30-35 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C), and the potatoes are tender.
- Broil (Optional): For a crispier finish, you can broil the dish for the last 2-3 minutes of cooking.
Step 6: Serve
- Rest and Serve: Remove the baking dish from the oven and let it rest for 5 minutes. Serve the chicken, potatoes, and green beans warm, garnished with a sprinkle of fresh herbs if desired.
Cooking Notes and Variations
Cooking Tips:
- Uniform Size: Ensure that the potatoes and chicken breasts are cut into uniform sizes to promote even cooking.
- Marinating: For a deeper flavor, marinate the chicken overnight in the refrigerator.
Variations:
- Vegetables: You can substitute or add other vegetables such as carrots, bell peppers, or zucchini.
- Herbs: Experiment with different herbs like thyme, rosemary, or basil for a unique flavor profile.
- Spices: Add a pinch of paprika, cumin, or red pepper flakes for an extra kick.
Serving Suggestions:
- Side Dishes: Pair with a fresh garden salad, garlic bread, or a side of rice for a complete meal.
- Sauces: Serve with a side of tzatziki, aioli, or a simple yogurt and cucumber dip.
Storage and Reheating:
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the oven at 350°F (175°C) for 10-15 minutes, or in the microwave until warmed through.
Frequently Asked Questions (FAQs)
1. Can I use bone-in chicken breasts?
Yes, you can use bone-in chicken breasts, but the cooking time will be longer. Make sure to check that the internal temperature reaches 165°F (74°C).
2. Can I use other types of potatoes?
Absolutely. Yukon gold or russet potatoes work well in this recipe. Just be sure to cut them into similar-sized pieces for even cooking.
3. Can I prepare this dish ahead of time?
Yes, you can assemble the dish ahead of time and store it in the refrigerator. When ready to bake, let it come to room temperature first, or add extra baking time if baking straight from the refrigerator.
4. How do I know when the chicken is done?
The chicken is done when it reaches an internal temperature of 165°F (74°C) and the juices run clear. Using a meat thermometer is the most accurate way to check.
5. Can I freeze leftovers?
Yes, you can freeze the cooked chicken, potatoes, and green beans in an airtight container for up to 2 months. Thaw in the refrigerator overnight before reheating.
6. What can I use if I don’t have fresh lemon juice?
You can use bottled lemon juice in a pinch, but fresh lemon juice will provide the best flavor.
7. Can I use frozen green beans?
Yes, you can use frozen green beans. No need to thaw them; just add them directly to the baking dish.
8. Can I make this dish in a slow cooker?
While this recipe is designed for baking, you can adapt it for a slow cooker. Cook on low for 4-6 hours or on high for 2-3 hours, until the chicken and potatoes are cooked through.
9. How can I make this dish more flavorful?
Adding a splash of white wine or chicken broth to the baking dish can enhance the flavor. You can also increase the amount of garlic and herbs.
10. What if I don’t have olive oil?
You can use other cooking oils such as avocado oil, canola oil, or vegetable oil. Each will impart a slightly different flavor, but they will work just as well.
This Seasoned Chicken, Potatoes, and Green Beans recipe is a wonderful choice for a hearty, balanced meal that’s easy to prepare and full of flavor. With its zesty lemon and herb marinade, tender chicken, and perfectly roasted vegetables, it’s sure to become a family favorite. Enjoy this delicious dish any night of the week for a satisfying and wholesome dinner.
