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Close-up of a Herb-Baked Chicken Dinner plate with golden-brown chicken breast and roasted vegetables.

Herb-Baked Chicken Dinner with Crispy Potatoes and Blistered Green Beans

This Herb-Baked Chicken Dinner features juicy sliced chicken breast with a smoky paprika rub, served alongside crispy-edged baby potatoes and blistered green beans for an easy, Pinterest-perfect one-pan meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 2 people
Course: Dinner, Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 large Chicken Breasts Boneless, skinless (approx. 1.5 lbs / 680g)
  • 1 tbsp Smoked Paprika
  • 1 tsp Dried Herb Flakes Parsley or Oregano
  • 1 lb Baby Potatoes Halved (450g)
  • 12 oz Green Beans Trimmed (340g)
  • 1 tsp Dried Thyme Divided
  • 3 tbsp Olive Oil Divided (45ml)
  • to taste Salt and Pepper

Equipment

  • 1 Large Rimmed Baking Sheet Lined with parchment paper
  • 1 Mixing Bowl
  • 1 Meat Thermometer To check chicken doneness

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  2. Toss halved baby potatoes in 1 tbsp (15ml) olive oil, 1/2 tsp dried thyme, salt, and pepper. Arrange cut-side down on the baking sheet.
Cooking
  1. Roast the potatoes for 10 minutes. While they roast, rub chicken breasts with 1 tbsp olive oil, smoked paprika, and herb flakes.
  2. Move potatoes to the side; add chicken to the tray. Roast for 12 minutes.
  3. Toss green beans with remaining olive oil and salt. Add to the tray and roast everything for a final 10-12 minutes until chicken is 165°F (74°C).
Finishing
  1. Let chicken rest for 5 minutes. Slice into strips and serve with the crispy potatoes and blistered beans. Garnish with remaining thyme sprigs.

Notes

Resting the chicken is the most important step for juiciness.
Ensure the pan isn't overcrowded so the potatoes can crisp properly.