Oven-Baked Garlic Herb Chicken & Vegetables

by

Oven-Baked Garlic Herb Chicken & Vegetables

Prep time: 15 mins | Cook time: 30-35 mins | Serves: 4

Ingredients

The Base:

  • Chicken: 1.5 lbs (approx. 3 large) boneless, skinless chicken breasts.

  • Potatoes: 1 lb baby gold potatoes, quartered.

  • Green Beans: 1/2 lb fresh green beans, trimmed.

  • Garnish: Fresh parsley or chives, chopped.

The Garlic Herb Sauce:

  • 1/4 cup olive oil

  • 3 tbsp melted butter

  • 4 cloves garlic, minced

  • 1 tsp dried oregano

  • 1 tsp dried thyme

  • 1/2 tsp onion powder

  • 1/2 tsp smoked paprika (for that golden color)

  • Salt and black pepper to taste

  • Optional: Red pepper flakes (for the red bits seen in the photo)

Instructions

  1. Prep the Oven and Pan:

    Preheat your oven to 400°F (200°C). Lightly grease a large 9×13 inch glass baking dish or a rimmed sheet pan.

  2. Season the Vegetables:

    Place the quartered potatoes and trimmed green beans in the baking dish. Drizzle with half of the Garlic Herb Sauce. Toss well to ensure they are evenly coated, then push the vegetables to the sides to make room for the chicken in the center.

  3. Prepare the Chicken:

    Pat the chicken breasts dry with a paper towel. Place them in the center of the dish. Brush the remaining Garlic Herb Sauce generously over the chicken.

    Tip: For the look in the photo, you can pre-slice the chicken halfway through (hassleback style) or slice them fully after cooking. Slicing after cooking keeps them juicier!

  4. Bake:

    Place the dish in the oven. Roast for 25–30 minutes.

    • Check for doneness: The chicken is safe when it reaches an internal temperature of $165^\circ\text{F}$ ($74^\circ\text{C}$).

    • Check the potatoes: They should be fork-tender and slightly browned.

  5. Finish and Serve:

    Remove from the oven and let the chicken rest for 5 minutes (this keeps it moist). If you didn’t slice it before, slice it now. Garnish with fresh parsley and a squeeze of fresh lemon juice if desired.

Tips for Success

  • Even Cooking: If your potatoes are large, start them in the oven 10 minutes before adding the chicken and green beans so everything finishes at the same time.

  • Crispy Texture: If you prefer crispier potatoes, use a large metal sheet pan instead of a glass dish; metal conducts heat faster for better browning.

Leave a Comment