Sheet-Pan Chicken with Roasted Potatoes and Green Beans

· 30 min · Chicken · gluten-free, dairy-free, low-carb, high-protein

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Ingredients

• 3/4 lb boneless, skinless chicken breasts
• 1/2 lb baby potatoes, halved
• 6 oz green beans, trimmed
• 3/4 tbsp olive oil
• 1/2 tsp garlic powder
• 1/4 tsp paprika
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 lemon

Method (tap to check — screen stays awake)

1. Heat the oven to 425°F and place a rimmed sheet pan in the oven while it heats; the hot pan helps the potatoes start browning.
2. Halve the baby potatoes and trim the green beans. Cut any potatoes larger than 1 1/2 inches into quarters so they cook at the same pace.
3. Pat the chicken dry with paper towels. Put the chicken, potatoes, and green beans in a large bowl and toss with the olive oil, garlic powder, paprika, salt, and pepper until lightly coated.
4. Carefully spread the potatoes and chicken on the hot pan, keeping them in a single layer. Roast at 425°F for 12 minutes; use oven mitts, and leave space around the pieces so they brown rather than steam.
5. Add the green beans to the pan and roast for another 8-10 minutes at 425°F. The potatoes should be fork-tender, the beans bright green with browned spots, and the chicken should read 165°F in its thickest part.
6. Squeeze lemon juice over the food and let the chicken rest on the pan for 3 minutes so its juices settle before serving.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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