Ingredients
Scale
- 2 large chicken breasts, halved lengthwise
- 500g baby potatoes, halved
- 2 large carrots, diced
- 200g green beans, trimmed
- 3 tbsp olive oil
- 2 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp dried thyme
- Salt & black pepper to taste
- 1 tbsp fresh parsley, chopped
- Optional: 1/4 cup chicken broth or white wine
Instructions
- Preheat oven to 200°C (400°F). Lightly grease a baking dish or roasting pan.
- Rub the chicken with 1 tbsp olive oil, garlic powder, paprika, thyme, salt, and pepper. Set aside.
- In a bowl, toss potatoes, carrots, and green beans with remaining 2 tbsp olive oil, garlic powder, salt, and pepper.
- Place the seasoned vegetables in the baking dish. Nestle the chicken pieces on top or to the side. Pour in broth or wine if using.
- Bake uncovered for 35–40 minutes, or until chicken reaches 75°C (165°F) internally and veggies are tender. Stir vegetables halfway through.
- Let chicken rest 5 minutes, then slice if desired. Sprinkle with fresh parsley and serve warm.
Notes
- Add onions or bell peppers for extra flavor.
- Swap chicken breasts for boneless thighs or drumsticks.
- Leftovers keep for 3 days in the fridge and reheat well.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Oven-Roasted
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 480
- Sugar: 6 g
- Sodium: 160 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 36 g
- Cholesterol: 100 mg