Herb-Crusted Chicken with Roasted Veggies & Crispy Potatoes
A restaurant-quality meal made easy at home! Juicy, herb-crusted chicken roasted alongside crispy potatoes and vibrant veggies for a flavor-packed, wholesome dinner.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 2 servings 1x
- Category: Dinner
- Method: Roasting
- Cuisine: American
Ingredients
2 boneless, skinless chicken breasts
2 cups baby potatoes, halved
1 cup green beans, trimmed
1 cup broccoli florets
2 tbsp olive oil
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme, chopped
1 tbsp fresh parsley, chopped
2 garlic cloves, minced
1 tsp salt
1/2 tsp black pepper
1/2 tsp paprika
1/2 tsp onion powder
1/2 tsp garlic powder
Instructions
1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Pat chicken dry. In a small bowl, mix rosemary, thyme, parsley, garlic, salt, pepper, paprika, onion powder, and garlic powder.
3. Rub seasoning over chicken breasts.
4. In a large bowl, toss potatoes, green beans, and broccoli with olive oil, salt, and pepper.
5. Place chicken in the center of the baking sheet; arrange veggies around it.
6. Roast for 25-30 minutes, until chicken reaches 165°F (74°C) and potatoes are golden.
7. Let chicken rest for 5 minutes before slicing. Serve with veggies and potatoes, drizzling with pan juices.
Notes
Use a meat thermometer to ensure perfectly juicy chicken.
Cut veggies to similar sizes for even roasting.
Let chicken rest before slicing to retain juices.
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 3g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 90mg