One Pan Potatoes Green Beans Chicken and Peppers Too
Simplify your weeknight dinner routine with this easy and flavorful One Pan Potatoes, Green Beans, Chicken, and Peppers recipe! This all-in-one sheet pan meal combines juicy, herb-seasoned chicken breasts, tender baby potatoes, crisp-tender green beans, and sweet bell peppers, all roasted to perfection in a medley of garlic, paprika, oregano, and thyme. With just 15 minutes of prep and a single pan for both cooking and cleanup, this dish is perfect for busy evenings and serves as a wholesome, veggie-packed option the whole family will love. Garnish with fresh lemon slices for a zesty finishing touch, and enjoy a perfectly balanced dinner that’s big on taste and low on effort!
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Ingredients
- 4 pieces Chicken breasts (boneless, skinless)
- 1.5 pounds Baby potatoes
- 12 ounces Green beans (trimmed)
- 2 large Bell peppers (any color, sliced)
- 3 tablespoons Olive oil
- 3 cloves Garlic (minced)
- 1 teaspoon Paprika
- 1 teaspoon Dried oregano
- 1 teaspoon Dried thyme
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper (freshly ground)
- 1 whole Lemon (sliced for garnish, optional)
Directions
Step 1
Preheat your oven to 400°F (200°C) and lightly grease a large sheet pan or baking dish with cooking spray.
Step 2
Slice the baby potatoes in half (or quarters, if they’re large) and place them in a large mixing bowl.
Step 3
Add the green beans, sliced bell peppers, and chicken breasts to the bowl with the potatoes.
Step 4
Drizzle the olive oil over the ingredients and add minced garlic, paprika, dried oregano, dried thyme, salt, and black pepper.
Step 5
Toss everything together until the chicken and vegetables are evenly coated with the oil and seasonings.
Step 6
Spread the mixture evenly on the prepared sheet pan, ensuring the chicken breasts aren’t overlapping with the vegetables for even cooking.
Step 7
Place the pan in the preheated oven and roast for 30-35 minutes, stirring the vegetables halfway through for even browning.
Step 8
If desired, turn on the broiler for the last 2-3 minutes to add extra crispiness to the vegetables.
Step 9
Check that the chicken is fully cooked by ensuring it reaches an internal temperature of 165°F (74°C).
Step 10
Remove the pan from the oven and let it rest for 5 minutes before serving.
Step 11
Garnish with lemon slices if desired and serve hot. Enjoy!
Nutrition Facts
| Serving size | (2221.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2299.7 |
| Total Fat 69.0g | 0% |
| Saturated Fat 13.6g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 591.6mg | 0% |
| Sodium 4128.4mg | 0% |
| Total Carbohydrate 179.6g | 0% |
| Dietary Fiber 29.5g | 0% |
| Total Sugars 34.5g | |
| Protein 240.9g | 0% |
| Vitamin D 90.5IU | 0% |
| Calcium 376.8mg | 0% |
| Iron 18.0mg | 0% |
| Potassium 6273.7mg | 0% |
Source of Calories