Herb-Roasted Chicken Breasts with Potatoes, Carrots & Green Beans

Prep Time: 20 minutes
Cook Time: 40 minutes
Servings: 4
Calories per serving: ~420 kcal

Ingredients

• 4 boneless, skinless chicken breasts
• 600g baby potatoes, halved
• 2 large carrots, peeled and sliced into sticks
• 200g green beans, trimmed
• 3 tbsp olive oil
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp salt
• ½ tsp black pepper
• Juice of ½ lemon
• 2 tbsp fresh chopped parsley (for garnish)

Instructions

1. Preheat oven to 200°C (400°F) and lightly grease a large baking dish.
2. In a small bowl, mix paprika, garlic powder, onion powder, thyme, oregano, salt, and pepper.
3. Rub chicken breasts with 1 tablespoon olive oil and half of the seasoning mix. Set aside.
4. In a large bowl, toss potatoes, carrots, and green beans with the remaining olive oil and seasoning.
5. Place the vegetables evenly in the baking dish. Add the chicken on top or nestled between the vegetables.
6. Drizzle lemon juice over the entire dish.
7. Bake uncovered for 35–40 minutes, or until chicken reaches 75°C (165°F) and potatoes are tender.
8. Garnish with fresh parsley and serve warm.

Notes & Variations

• Swap green beans with broccoli or zucchini.
• Add chili flakes if you prefer a spicy version.
• For juicier chicken, cover with foil for the first 20 minutes, then uncover to brown.