Golden Herb-Roasted Chicken with Tender Potatoes and Green Beans

 Ingredients:

2 pounds boneless, skinless chicken breasts or thighs

1 1/2 pounds baby potatoes, cut into wedges

12 ounces fresh green beans, trimmed

3 tablespoons unsalted butter, melted

2 tablespoons olive oil

4 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon dried parsley

1 teaspoon paprika

1 teaspoon salt

1/2 teaspoon black pepper

1/2 cup chicken broth

1 tablespoon fresh parsley, chopped

1 tablespoon fresh thyme leaves

1 tablespoon lemon juice

Directions:

Preheat the oven to 425°F (220°C). Lightly grease a large white ceramic casserole dish or baking dish.

Pat the chicken dry with paper towels. Season both sides with salt, black pepper, paprika, dried thyme, dried rosemary, and dried parsley.

In a small bowl, whisk together the melted butter, olive oil, minced garlic, and lemon juice.

Arrange the potato wedges around the edges of the baking dish and place the seasoned chicken in the center.

Drizzle about two-thirds of the garlic butter mixture over the chicken and potatoes, tossing the potatoes gently so they are evenly coated.

Pour the chicken broth into the bottom of the dish, taking care not to pour it directly over the crispy seasoned chicken.

Bake uncovered for 25 minutes.

Remove the casserole from the oven and add the green beans around the chicken and potatoes. Drizzle the remaining garlic butter mixture over the green beans.

Return the dish to the oven and bake for another 15-20 minutes, or until the chicken reaches 165°F (74°C) internally and the potatoes are golden and tender.

Let the casserole rest for 5 minutes before serving. Sprinkle with fresh parsley and thyme, then spoon some of the buttery pan juices over the chicken and vegetables.

Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 60 minutes

Kcal: 485 kcal | Servings: 6 servings