Garlic Herb Chicken With Green Beans (Printable)
Tender chicken marinated in garlic and herbs, roasted with crisp green beans for a quick, wholesome meal.
# List of ingredients:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 4 cloves garlic, minced
04 - 1 tablespoon fresh rosemary, finely chopped
05 - 1 tablespoon fresh thyme leaves
06 - 1 tablespoon fresh parsley, chopped
07 - 1 teaspoon lemon zest
08 - 1 tablespoon lemon juice
09 - 1 teaspoon salt
10 - ½ teaspoon black pepper
→ Vegetables
11 - 1 pound fresh green beans, trimmed
12 - 1 tablespoon olive oil
13 - ½ teaspoon salt
14 - ¼ teaspoon black pepper
# Steps:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, whisk together 2 tablespoons olive oil, garlic, rosemary, thyme, parsley, lemon zest, lemon juice, salt, and black pepper until well combined.
03 - Add chicken breasts to the bowl and toss to coat thoroughly. Let marinate for 10 minutes at room temperature.
04 - In a separate bowl, toss green beans with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper until evenly coated.
05 - Place marinated chicken breasts on one side of the prepared baking sheet. Spread green beans in a single layer on the opposite side.
06 - Roast in preheated oven for 20-25 minutes until chicken reaches internal temperature of 165°F and green beans are tender with slight caramelization.
07 - Remove from oven and let chicken rest for 5 minutes before serving. Plate chicken alongside roasted green beans.
# Expert Advice:
01 -
- The marinade does double duty, infusing the chicken with flavor while creating these gorgeous caramelized edges
- Everything roasts on one sheet pan, which means dinner is ready in 40 minutes and cleanup is practically nonexistent
02 -
- Dont skip the resting step, otherwise you end up with dry chicken and a puddle on your plate
- The green beans cook faster than the chicken, so keep them in a single layer with plenty of space for even roasting
03 -
- Pat the chicken dry before adding it to the marinade, this helps the herbs stick better and promotes browning
- Room temperature chicken cooks more evenly, so let it sit out for 20 minutes before roasting