Ingredients:
- 4 boneless, skinless chicken breasts (or thighs)
- 1 pound baby potatoes, halved (or use regular potatoes, cut into bite-sized pieces)
- 1 pound fresh green beans, trimmed
- 4 tablespoons olive oil
- 3 cloves garlic, minced
- 2 teaspoons Italian seasoning (a blend of oregano, basil, thyme, and rosemary)
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- Salt and pepper to taste
- Juice of 1 lemon
- Fresh parsley or basil for garnish (optional)
- Grated Parmesan cheese (optional)
Directions:
- Preheat the Oven: Preheat your oven to 400°F (200°C). Lightly grease a large baking dish or sheet pan with olive oil or nonstick spray.
- Prepare the Vegetables: Wash and trim the green beans. Halve the baby potatoes or cut regular potatoes into bite-sized pieces. Spread the potatoes on one side of the prepared baking dish and the green beans on the other side, leaving room for the chicken in the middle.
- Season the Chicken: In a small bowl, combine the olive oil, minced garlic, Italian seasoning, paprika, onion powder, parsley, salt, and pepper. Drizzle about half of the mixture over the potatoes and green beans, tossing them to coat evenly.
- Prepare the Chicken: Place the chicken breasts or thighs in the center of the baking dish, between the potatoes and green beans. Pour the remaining olive oil mixture over the chicken, ensuring the chicken is evenly coated.
- Bake the Dish: Place the dish in the preheated oven and bake for 35-45 minutes, or until the chicken is cooked through (reaching an internal temperature of 165°F or 75°C), the potatoes are tender, and the green beans are slightly crispy. Halfway through the cooking time, toss the vegetables gently to ensure even roasting.
- Add Lemon Juice: Once the chicken and vegetables are fully cooked, remove the dish from the oven and squeeze fresh lemon juice over the top for a bright, tangy flavor.
- Serve: Garnish with fresh parsley or basil and sprinkle with grated Parmesan cheese for added flavor, if desired. Serve the chicken alongside the roasted potatoes and green beans, and enjoy!
Tips for the Perfect Italian Chicken, Potato, and Green Bean Bake
- Even Cooking: To ensure everything cooks evenly, try to cut the potatoes into similar-sized pieces and make sure the green beans are spread out in a single layer. This allows for even roasting and prevents any soggy vegetables.
- Customization: Feel free to add other vegetables to the dish, such as carrots, cherry tomatoes, or bell peppers, for added color and flavor.
- Meal Prep: This dish is perfect for meal prep. Simply store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave when ready to enjoy.
Nutritional Information (Per Serving)
- Calories: Approximately 400-450 kcal
- Protein: 35g
- Fat: 15g
- Carbohydrates: 40g
- Fiber: 6g
- Sugars: 5g
Conclusion
The Italian Chicken, Potato, and Green Bean Bake is a perfect one-pan meal that’s flavorful, nutritious, and easy to prepare. With tender chicken, crispy green beans, and perfectly roasted potatoes, this dish is sure to become a favorite for weeknight dinners or when you need to feed a crowd. The Italian herbs, garlic, and fresh lemon juice elevate the flavors, making it both comforting and refreshing. Give this recipe a try and enjoy a delicious, wholesome meal with minimal effort!
