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One-Pan Herb Roasted Chicken with Potatoes & Veggies

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 servings
Calories 450
A flavorful and easy one-pan meal featuring tender chicken breasts roasted with potatoes and fresh vegetables, seasoned with herbs and spices.

Ingredients

Protein

  • 4 pieces boneless, skinless chicken breasts

Vegetables

  • 600 g baby potatoes, halved
  • 2 large carrots, sliced
  • 200 g green beans, trimmed

Seasonings & Oils

  • 3 tbsp olive oil
  • 2 tsp smoked paprika
  • 1.5 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 0.5 cup low-sodium chicken broth or stock
  • 2 tbsp fresh parsley, chopped (for garnish)
  • to taste Salt & pepper

Instructions 

  • Preheat oven to 400°F (200°C).
  • Mix olive oil, paprika, garlic powder, onion powder, thyme, oregano, salt, and pepper. Rub over chicken breasts.
  • Arrange chicken, potatoes, carrots, and green beans on a baking sheet. Pour chicken broth over vegetables.
  • Roast in the oven for 35-40 minutes until chicken is cooked through and vegetables are tender.
  • Garnish with chopped parsley before serving.

Notes

For extra flavor, marinate the chicken with herbs and spices for 30 minutes before roasting.
Calories: 450kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: chicken, herbs, roasted