Easy 1 Pan Dinner!

One-Pan Garlic Butter Chicken and Veggies

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 lb baby potatoes, halved or quartered if large
• 1 lb green beans, trimmed
• 1/2 cup unsalted butter, melted
• 4 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon dried oregano
• Salt and black pepper, to taste
• 1/4 cup grated Parmesan cheese (optional)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the Oven:

   Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.

2. Prepare the Chicken:

   Place the chicken breasts in the center of the prepared baking sheet. Season both sides with salt and black pepper.

3. Prepare the Veggies:

   Arrange the halved baby potatoes on one side of the baking sheet and the green beans on the other side. Drizzle the olive oil over the potatoes and green beans. Season with salt and black pepper.

4. Make the Garlic Butter:

   In a small bowl, combine the melted butter, minced garlic, dried thyme, dried rosemary, and dried oregano.

5. Assemble the Dish:

   Pour half of the garlic butter mixture over the chicken breasts, and the remaining half over the potatoes and green beans. Toss the veggies to coat them evenly. If desired, sprinkle the grated Parmesan cheese over the potatoes and green beans.

6. Bake:

   Place the baking sheet in the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F or 74°C) and the potatoes are tender.

7. Serve:

   Remove the baking sheet from the oven and let it cool for a few minutes. Garnish with chopped fresh parsley before serving. Serve the chicken breasts with the roasted potatoes and green beans on the side.

Tips:

• Chicken: For more flavor, you can marinate the chicken breasts in the garlic butter mixture for 30 minutes before baking.
• Veggies: Feel free to swap out the green beans for other vegetables like broccoli, asparagus, or Brussels sprouts.
• Potatoes: If you prefer crispier potatoes, you can parboil them for 5-7 minutes before roasting.

This One-Pan Garlic Butter Chicken and Veggies is a simple, delicious, and wholesome dinner that’s perfect for busy weeknights. With minimal prep and cleanup, it’s a go-to recipe for a quick and satisfying meal. Enjoy!