Description
Discover how to make a delicious one-pan Garlic Herb Chicken with Roasted Potatoes and Green Beans. A simple and flavorful recipe perfect for any day!
Ingredients
- Cooking spray
- 11/2 pounds (2.49 kg) chicken tenderloins
- 1 pound (454 g) Yukon gold potatoes (cut into 1/2-inch cubes (I leave the skins on, but you can peel them))
- 1 (12-ounce) bag frozen cut green beans (no need to thaw)
- 1/2 cup (120 ml) melted butter
- 3/4 teaspoon (4 ml) garlic powder
- 3/4 teaspoon (4 ml) onion powder
- 11/2 teaspoon (28 ml) s dried oregano
- 1/4 teaspoon (1 ml) dried basil
- 3/4 teaspoon (4 ml) dried parsley
- Pinch dried thyme
- Pinch celery seeds
- 11/4 teaspoon (14 ml) s salt (or to taste (I use kosher salt))
- 1/4 teaspoon (1 ml) black pepper (or to taste)
Instructions
- Set your oven to 350°F and allow it to heat up.
- Lightly coat a 9×13-inch baking dish with cooking spray.
- Place the chicken tenderloins in a single row along the center of the baking dish.
- Position the potato pieces evenly on one side of the dish and distribute the green beans evenly on the opposite side, keeping the chicken visible in the middle.
- Drizzle the melted butter uniformly over the chicken, potatoes, and green beans.
- In a small bowl, mix together all the seasonings and then sprinkle them evenly over the chicken, potatoes, and green beans.
- Seal the baking dish tightly with aluminum foil.
- Cook in the oven for 1 hour or until the chicken reaches an internal temperature of 165°F and the potatoes are soft.
- Serve right away.
Notes
- Use olive oil instead of butter for a lighter option.
- Customize seasoning with favorite herbs and spices.
- Try different veggies like carrots or bell peppers for variety.
