Ingredients
Scale
- 4 boneless, skinless chicken thighs (or breasts)
- 1½ lbs baby Yukon Gold potatoes, halved
- 12 oz fresh green beans, trimmed
- 3 tablespoons olive oil
- 4 tablespoons unsalted butter, melted
- 5 garlic cloves, minced
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- ½ teaspoon crushed rosemary
- ½ teaspoon black pepper
- 1 teaspoon salt, or to taste
Instructions
- 1. Preheat oven to 400°F (200°C). Lightly grease a large baking sheet or line with parchment.
- 2. In a small bowl, combine melted butter, olive oil, minced garlic, onion powder, smoked paprika, oregano, thyme, parsley, rosemary, black pepper, and salt. Mix well.
- 3. Place halved potatoes on the baking sheet. Drizzle with half of the herb butter mixture and toss to coat. Spread potatoes in a single layer.
- 4. Roast potatoes for 15 minutes.
- 5. Remove baking sheet from oven. Push potatoes to one side. Arrange chicken thighs in the center and green beans on the other side.
- 6. Drizzle remaining herb butter mixture over chicken and green beans. Toss green beans gently.
- 7. Return to oven and roast for 20-25 minutes, until chicken reaches 165°F (74°C) internal temperature and potatoes are tender.
- 8. Broil on high for 2-3 minutes for extra browning if desired.
- 9. Rest for 5 minutes before serving.
Notes
Chicken breasts may cook faster than thighs; adjust timing or pound to even thickness. Substitute green beans with asparagus or broccoli if desired.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Method: Main Course
- Cuisine: American
Nutrition
- Calories: 485
- Sugar: 3g
- Fat: 26g
- Carbohydrates: 32g
- Protein: 32g