This one pan chicken dinner is made on one baking sheet, and it is so simple tasty and fresh. Your whole family will love it!
So cooking can be a challenge at this season of life right now. With a three-year-old and a seven-week-old, it seems that somebody is always needing something from Mama.
I took advantage this weekend while my son was out running errands with my husband. And my daughter, well…
Can we just say baby-wearing for the win?! Yes, I cooked this entire dinner while wearing a baby. And yes, the entire meal was cooked on one single baking sheet and roasted in the oven all together.
And yes, it was awesomely delicious!
For this one pan dish, you have your main dish and side dishes all prepared on one place – a baking sheet. I LOVE this type of recipe! So much that I created a new category on this blog because I want to make more of these. One pan dishes are kind of like one pot dishes, but made in the oven rather than the stovetop. They are all about simplicity, which I LOVE.
Also, I am having to steer clear of both dairy and soy while I am breastfeeding our daughter, which can be a huge challenge. Has anybody else had to do this??? I miss my milk, yogurt and cheese. And who the heck knew that soy is in almost everything, especially anything processed or pre-packaged.
Bright side: this temporary restricted diet has made me re-discover my love for preparing fresh food. During pregnancy I took a lot more shortcuts that usual. We ate more pre-packed things, which I think is normal with the fatigue of pregnancy.
When I eat fresh, I feel so much better. And this one pan chicken dinner is a perfect shining example of that! Chicken breasts, roasted with potatoes and fresh green beans….mmmmm! So simple, tasty and fresh.
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One Pan Chicken Dinner Recipe
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One Pan Chicken Dinner
- 4 boneless skinless chicken breasts
- 2 Tablespoons olive oil divided
- 3/4 pound fresh green beans
- 1 1/2 pounds red potatoes
- Juice of 1/2 lemon
- slices Additional lemon optional
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1 3/4 teaspoon granulated garlic divided
- salt and pepper to taste I used 3/4 teaspoon salt and 1/4 teaspoon pepper on the veggies and about 1/4 teaspoon salt and 1/8 teaspoon pepper per chicken breast
- Preheat the oven to 400.
- Wash and slice the potatoes into bite-sized chunks.
- Wash and trim the ends off the green beans.
- Add the vegetables to a large mixing bowl, and toss with 1 1/2 Tablespoon olive oil, 3/4 teaspoon granulated garlic, and salt and pepper to taste (I used 3/4 teaspoon salt and 1/2 teaspoon pepper).
- Transfer the veggies on a baking sheet. I lined mine with parchment paper, but you could also spray with cooking spray.
- Using to same bowl, season up the chicken breasts. with the remaining olive oil (1/2 Tablespoon) granulated garlic (1 teaspoon), lemon juice, basil, oregano and salt and pepper.
- Toss the chicken to evenly coat, and place on the baking sheet, making sure to leave space between each piece of meat.
- *Cook for 30 minutes total. I roast for *27 minutes on 400 and then three minutes on broil to crisp the edges (watch for burn!) at the end.
- Remove from oven and let rest for 5 minutes before serving.
* Cooking times may vary by size and thickness of the chicken breasts. I used four 6 ounce chicken breasts. I suggest using a meat thermometer to be sure internal temperature reaches 165 degrees.
Nutritional information is approximate and was calculated using a recipe nutrition label generator. Each serving is approximately 9 SmartPoints on Weight Watchers.