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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Garlic Herb Chicken with Potatoes & Green Beans Recipe

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This recipe for Garlic Herb Chicken with Potatoes & Green Beans is from The Marcano Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For the Chicken
4 boneless, skinless chicken breasts
2 tbsp olive oil
2 tsp garlic powder
1 tsp dried oregano
1 tsp paprika
Salt & black pepper to taste

For the Vegetables
3 cups baby potatoes (quartered)
2 cups fresh green beans
2 tbsp olive oil
2 garlic cloves (minced)
1 tsp dried thyme
1 tsp smoked paprika
Salt & pepper to taste

For the Sauce
1/4 cup chicken broth
Juice of 1 lemon
1 tbsp Dijon mustard
Directions:
Directions:
Preheat the oven: Preheat to 400°F (200°C) and lightly grease a large baking dish.

Season the chicken: Rub chicken breasts with olive oil, garlic powder, oregano, paprika, salt, and pepper. Set aside.

Prepare the veggies: Toss potatoes and green beans in olive oil, minced garlic, thyme, paprika, salt, and pepper. Spread evenly in the baking dish.

Assemble the dish: Nestle the chicken breasts on top of the veggies.

Make the sauce: Whisk together chicken broth, lemon juice, and Dijon mustard. Drizzle over the chicken and vegetables.

Bake: Roast for 40-45 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender.

Serve & enjoy: Let rest for 5 minutes before slicing the chicken. Plate with veggies and drizzle any remaining sauce from the pan for extra flavor!
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 hour

 

 

 

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