Recipe

One Pan Chicken with Rosemary Potatoes & Green Beans

I love cooking but I hate doing dishes. As I write that, I have to wonder… Does anyone actually hate cooking but love dishes? If so come hang out with me, I’ll feed you then put you to work.

This recipe is perfect for an easy but satisfying weeknight meal. The only tools you need are a knife, a cutting board and a 9×13 baking dish. Chicken, potatoes, and green beans; this is comfort food to me. Everyone has their version of this recipe, and here’s my super simple approach.

Yields 3 servings. (Depending on how many people you are serving, you can easily adjust this. My rule of thumb is each serving should be 1 chicken breast, 1/4 lb of potatoes and 3 oz of green beans. I made this for my husband and I, with an extra serving for his lunch the next day.)

  • 3 boneless skinless chicken breasts
  • 3/4 lb red potatoes, halved or quartered into equal sizes
  • 9 oz green beans, ends trimmed
  • 1 lemon
  • 3 Tbsp extra virgin olive oil
  • 1 Tbsp garlic powder
  • 2 tsp rosemary
  • 2 tsp thyme
  • 2 Tbsp butter
  • salt & pepper to season
  1. Preheat the oven to 400 degrees. I used a 9×13 glass baking pan and did not grease it, because eventually the oil will do that job. You can grease or spray the pan if you’d like.
  2. Zest the lemon and set that aside. Slice the lemon and arrange it on the bottom of two-thirds of the pan. Place the green beans over lemon slices, taking up the first third of the pan. Place the chicken breasts over the rest of the lemon slices, taking up the middle third of the pan. Place the potatoes in the last third of the pan, where there are no lemon slices.
  3. Drizzle olive oil and sprinkle garlic powder over the entire contents of the pan. Use the lemon zest to season the green beans and chicken. Season the potatoes with rosemary and the chicken with thyme. Use a spoon or your hands to gently distribute the seasonings on the food. Season the entire dish with a dash of salt and pepper.
  4. Cook for 30 minutes. Take your 2 Tbsps of butter and cut it into about 6-8 small pieces and distribute them over the potatoes. If the green beans look done at this point, plate them and cook the rest for 10 more minutes. I personally put the entire dish back in the oven, and everything came out great.
  5. Plate each serving, discard the lemon slices and use a spoon to collect the pan juices and drizzle it over the chicken breasts.


I like that you can completely “build” this dish in the pan. The oil and lemon keep everything moist and let the flavors really seep into the food. Every item has its own individual taste, but they work beautifully together. I always try to get that perfect bite of everything all at once.

You could forgo the butter step and make this even simpler. That way you can just pop it in the oven for 40 minutes and forget about it. I like the extra richness that the butter adds, especially when it mixes in with those pan juices. Using that reserved liquid essentially as a sauce is what makes that chicken so delicious, and also helps with the easy clean up.

Next week I’ll be traveling, so it might be a handful of days before my next post. I have some ideas on the back burner (cooking pun!) that I might share if I have the time. You can always follow me on Instagram for some more inspiration and pictures of my eating adventures. Who doesn’t love a little food porn? Until next time, happy cooking!

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3 thoughts on “One Pan Chicken with Rosemary Potatoes & Green Beans

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