Sheet-Pan Herb-Crusted Chicken with Roasted Baby Potatoes & Green Beans
This quick and easy sheet-pan dinner features juicy herb-crusted chicken breasts, tender baby potatoes, and crisp green beans, all roasted to perfection. It's a wholesome, keto-friendly meal ready in just 30 minutes with minimal cleanup.
- 4 pieces boneless, skinless chicken breasts
- 1 lb baby potatoes, halved
- 12 oz fresh green beans, trimmed
- 3 tbsp olive oil
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh thyme, chopped
- 1 tbsp fresh rosemary, chopped
- 1 tsp garlic powder
- 0.5 tsp onion powder
- 1 tsp salt
- 0.5 tsp black pepper
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Instructions
Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper.
⏱️ 5 minutes 🌡️ 425°FIn a small bowl, mix parsley, thyme, rosemary, garlic powder, onion powder, salt, and pepper with 2 tablespoons olive oil to create an herb paste.
⏱️ 2 minutesRub the herb paste evenly over the chicken breasts and place them on one side of the prepared baking sheet.
⏱️ 2 minutesToss the baby potatoes with 1 tablespoon olive oil, season lightly with salt and pepper, and spread them on the other side of the baking sheet.
⏱️ 2 minutesRoast for 15 minutes, then add the green beans to the pan, tossing with the potatoes to coat in the pan juices.
⏱️ 15 minutes 🌡️ 425°FContinue roasting for another 8-10 minutes, until the chicken is cooked through (165°F internal temp) and vegetables are tender.
⏱️ 10 minutes 🌡️ 425°FRemove from oven and let rest 2-3 minutes before serving.
⏱️ 3 minutesAdvertisement
Nutrition Information
Per serving. Values are approximate and may vary.
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