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Close up of Herb-Baked Chicken with golden skin and finely chopped green herbs.

Herb-Baked Chicken with Roasted Baby Potatoes and Green Beans

A gourmet Herb-Baked Chicken dinner featuring juicy sliced chicken breast, fluffy baby potatoes, and vibrant green beans in a savory sauce. Perfectly roasted in a glass dish for a glistening, high-flavor, and healthy weeknight meal.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Main Recipe Ingredients
  • 1.5 lbs chicken breasts skin-on, boneless (680g)
  • 1 lb baby potatoes halved (454g)
  • 12 oz green beans trimmed (340g)
  • 3 tbsp olive oil extra virgin (45ml)
  • 2 tbsp butter unsalted, melted (30g)
  • 1 tsp dried oregano (2g)
  • 1 tsp smoked paprika (2g)
  • 2 tbsp fresh parsley finely chopped (8g)

Equipment

  • 1 9x13 Inch Glass Baking Dish Clear glass is best for monitoring browning.
  • 1 Meat Thermometer Essential for juicy chicken.

Method
 

Preparation and Roasting
  1. Preheat oven to 400°F (200°C). Toss potatoes with 1 tbsp herb oil and roast in a 9x13 glass dish for 15 minutes.
  2. Place chicken breasts in the dish. Add green beans around the meat. Brush everything with the remaining herb-spice mixture.
  3. Pour chicken broth into the bottom of the dish. Bake for 20-25 minutes until chicken reaches 165°F (74°C) and skin is golden-brown.
  4. Rest the chicken for 8 minutes. Slice thick and spoon the savory glistening sauce over the meat and vegetables.

Notes

Use a meat thermometer to prevent overcooking the chicken.
Pat the chicken skin bone-dry for maximum crispiness.