I love sheet pan dinners and this recipe is one of the reasons why. The whole meal is cooked in the one pan and the taste is amazing and is perfect for busy weeknights or mellow weekends.
· 4 boneless, skinless chicken breasts
· 1 lb. Yukon gold potatoes
· 1 lb. green beans
· ½ stick of butter (1/4 cup)
· 1/3 c. chicken broth or stock
· 2 T. extra virgin olive oil
· 1 T. minced garlic
· 2 tsp. oregano
· 2 tsp. chopped parsley
· 2 tsp. rosemary
· 1 tsp. dried thyme
· ½ tsp. salt
· ¼ tsp. pepper
Preheat your oven to 425 degrees. Place your chicken on the sheet pan and arrange the potatoes and green beans around the chicken in a single layer. Pour the olive oil over the chicken and vegetables.
In a bowl, combine the butter, chicken broth, and all the herbs and spices together. Stir well. Pour half of the herb sauce over the chicken and veggies. Bake for 15 minutes and then gently turn each piece of chicken over and pour the rest of the herb sauce over the chicken. Bake for another 10-15 minutes or until the chicken is done and the potatoes are tender. The internal temperature of the chicken should be 165 degrees.
Serve the meal and spoon any herb sauce still on the sheet pan over the food.