This all-in-one meal is a weeknight hero—juicy, herb-crusted chicken baked to perfection atop tender potatoes and crisp green beans, all brought together with a zesty pan sauce.
Prep Time: 15 minutes
Cook Time: 40-45 minutes
Serves: 4
Ingredients
For the Chicken & Marinade:
4 boneless, skinless chicken breasts 🍗
2 tablespoons olive oil 🛢
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano 🌿
1 teaspoon paprika
Salt and freshly ground black pepper, to taste 🧂
For the Roasted Vegetables:
3 cups baby potatoes, quartered 🥔
2 cups fresh green beans, ends trimmed 🥦
2 tablespoons olive oil 🛢
2 cloves garlic, minced 🧄
1 teaspoon dried thyme 🌱
1 teaspoon smoked paprika
Salt and pepper, to taste 🧂
For the Sauce:
1/4 cup chicken broth 🍲
Juice of 1 lemon (about 2-3 tablespoons) 🍋
1 tablespoon Dijon mustard 🥄
Instructions:
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Directions
Prep the Oven & Pan: Preheat your oven to 400°F (200°C). Lightly grease a large, rimmed baking sheet or a 9×13-inch baking dish with olive oil or non-stick spray.
Season the Chicken: In a small bowl, pat the chicken breasts dry. Drizzle with 2 tablespoons of olive oil and rub to coat. In another small bowl, mix the garlic powder, onion powder, oregano, paprika, salt, and pepper. Sprinkle the seasoning mix evenly over both sides of the chicken breasts, pressing gently to adhere. Set aside.
Toss the Vegetables: On the prepared baking sheet, combine the quartered baby potatoes and green beans. Drizzle with 2 tablespoons of olive oil, then add the minced garlic, dried thyme, smoked paprika, salt, and pepper. Toss everything until the vegetables are evenly coated. Spread them into a single layer.
Assemble the Dish: Push the vegetables to the sides of the pan to make space, then nestle the seasoned chicken breasts in the center.
Whisk & Drizzle the Sauce: In a small bowl or measuring cup, whisk together the chicken broth, lemon juice, and Dijon mustard until smooth. Pour the sauce evenly over the chicken and vegetables.
Bake to Perfection: Transfer the pan to the preheated oven and roast for 40-45 minutes, or until the chicken is cooked through (reaching an internal temperature of 165°F / 74°C) and the potatoes are fork-tender.
Rest and Serve: Remove the pan from the oven and let the chicken rest for 5 minutes before slicing or serving. Plate the chicken alongside the roasted vegetables, and don’t forget to drizzle everything with the delicious juices left in the pan!
Chef’s Notes & Easy Variations
Veggie Swap: Feel free to use other hardy vegetables like halved baby carrots, chopped zucchini, or bell pepper strips.
Crispy Chicken Tip: For a more golden finish, you can broil the dish for the final 2-3 minutes of cooking. Keep a close eye on it to prevent burning!
Add Some Heat: A pinch of red pepper flakes or a dash of cayenne pepper in the chicken seasoning will add a lovely kick. 
Cheesy Finish: For a rich, savory note, sprinkle grated Parmesan cheese over the entire dish during the last 10 minutes of baking. 
Using Chicken Thighs: This recipe works wonderfully with boneless, skinless chicken thighs. They may require a slightly shorter cooking time, so start checking for doneness around the 30-minute mark.
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