Directions
Preheat the oven: Preheat to 400°F (200°C) and lightly grease a large baking dish.
Season the chicken: Rub chicken breasts with olive oil, garlic powder, oregano, paprika, salt, and pepper. Set aside.
Prepare the veggies: Toss potatoes and green beans in olive oil, minced garlic, thyme, paprika, salt, and pepper. Spread evenly in the baking dish.
Assemble the dish: Nestle the chicken breasts on top of the veggies.
Make the sauce: Whisk together chicken broth, lemon juice, and Dijon mustard. Drizzle over the chicken and vegetables.
Bake: Roast for 40-45 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender.
Serve & enjoy: Let rest for 5 minutes before slicing the chicken. Plate with veggies and drizzle any remaining sauce from the pan for extra flavor!
Notes & Variations
Veggie swap: Use carrots, zucchini, or bell peppers instead of green beans. 🌈
Make it spicy: Add a dash of chili flakes for a kick. 🌶
Add cheese: Sprinkle Parmesan over the dish during the last 10 minutes of baking for a cheesy finish.
Unlock Rapid Hair Growth with an Egg and Avocado Hair Mask
Beef and Cheese Chimichanga
Discover the Natural Glow: Potatoes and Ginger for Radiant Skin
My grandma’s recipe that surprised everyone at dinner
Whitening Teeth Naturally with Bay Leaves and Cloves: A Dental Tip
8 Effective Home Hacks For Cleaning A Dirty Mattress
Traditional Irish Beef Stew
5 Things You Should Never Put in the Washing Machine
Reviving Ancestral Wisdom: The Orange Peel and Clove Elixir