👨🍳 Instructions
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 seasoned chicken breasts on top of the vegetables.
Make the sauce
Whisk together chicken broth, lemon juice, and Dijon mustard. Drizzle evenly over the entire dish.
Bake
Roast for 40–45 minutes, or until:
Chicken reaches 165°F (74°C) internal temp
Potatoes are tender and golden
Serve & enjoy
Let rest for 5 minutes before slicing. Plate with veggies and drizzle remaining pan sauce for extra flavor.
🔄 Notes & Variations
Veggie swap: Use carrots, zucchini, or bell peppers instead of green beans 🌈
Spicy twist: Add red chili flakes for heat 🌶
Cheesy finish: Sprinkle Parmesan over the top during the last 10 minutes of baking 🧀
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