Sheet-Pan Garlic-Herb Chicken with Roasted Red Potatoes & Green Beans
This gluten-free sheet-pan dinner features juicy, herb-marinated chicken breasts roasted alongside tender red potatoes and crisp green beans, all finished with a fragrant garlic-herb blend. Perfect for a flavorful family meal in just 45 minutes with minimal cleanup.
- 4 pieces boneless, skinless chicken breasts
- 1.5 lbs red potatoes, quartered
- 12 oz fresh green beans, trimmed
- 3 tbsp olive oil
- 4 cloves garlic cloves, minced
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh thyme leaves
- 1 tsp lemon zest
- 1.5 tsp salt
- 0.5 tsp black pepper
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Instructions
Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil for easy cleanup.
🌡️ 425°FIn a large bowl, toss the quartered potatoes with 1 tablespoon olive oil, 0.5 teaspoon salt, 0.25 teaspoon black pepper, and half the minced garlic. Spread evenly on one side of the sheet pan.
⏱️ 4 minutesIn the same bowl, toss green beans with 1 tablespoon olive oil, 0.25 teaspoon salt, and 0.25 teaspoon black pepper. Arrange next to potatoes on the sheet pan.
⏱️ 3 minutesPat chicken breasts dry and rub with remaining olive oil, remaining garlic, parsley, thyme, lemon zest, 0.5 teaspoon salt, and a sprinkle of black pepper. Place chicken on the sheet pan among the vegetables.
⏱️ 4 minutesRoast in the preheated oven for 25-28 minutes, or until chicken reaches 165°F (74°C) internal temperature and potatoes are tender.
⏱️ 28 minutes 🌡️ 425°FRest chicken for 5 minutes before serving. Garnish with additional parsley if desired.
⏱️ 5 minutesAdvertisement
Nutrition Information
Per serving. Values are approximate and may vary.
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