Another Monday, another one pan dinner! This recipe comes from the Little Spice Jar blog. You’ll definitely want to add this to your menu rotation. It’s super flavorful, only takes about 10 minutes of prep & the whole family is sure to enjoy it!
You could easily change out the veggies if your prefer, maybe do some brussels and sweet potatoes or butternut squash instead. Make it your own! Enjoy!
One Pan Rosemary Chicken with Potatoes and Green Beans
Ingredients
- 4 bone-in, skin-on chicken breasts
- 3 tbsp butter, melted
- 1 1/4 tsp salt, divided
- 1/2 tsp black pepper
- 4 tsp garlic, minced, divided
- 2 tbsp rosemary, chopped, divided
- 1 tsp lemon zest
- 2 tbsp olive oil
- 1 lb red potatoes, halved or quartered
- 1/2 lb green beans
Directions
- Preheat oven to 450ºF and line a baking sheet with foil.
- Combine the melted butter, 1 tsp salt, black pepper, 2 tsp garlic, 1 tbsp rosemary, and lemon zest in a small bowl.
- Brush the skin and the meat with the melted butter and place chicken breasts on the baking sheet.
- Combine the 2 tbsp olive oil, 1/4 tsp salt, 2 tsp garlic, and 1 tbsp rosemary in a small bowl.
- Pour the mixture over the potatoes until evenly coated. Spread the potatoes on the baking sheet.
- Bake for 20 minutes and check the chicken for doneness (juices run clear, or the internal temperature is at 170 degrees). If the chicken is done, remove the chicken to a plate, and loosely cover with foil. Depending on the size of the chicken breast, you may or may not need to remove.
- Toss the green beans in with the potatoes, coating the beans with the olive oil mixture. Continue baking for 10 minutes.
- Serve immediately.
Notes – *If at any point the chicken begins to brown too much during roasting, use a piece of foil to tent ONLY the chicken. *If the chicken breasts you are using are larger, you may need to remove the potatoes and green beans to a plate and continue roasting the chicken breasts.
