Rustic Oven-Roasted Chicken with Herbed Potatoes & Garden Veggie
Prep Time: 15 minutes
Cooking Time: 45 minutes
Serves: 4
Calories per Serving: ~480 kcal
Ingredients:
4 boneless, skinless chicken breasts
600g baby potatoes, halved
2 medium carrots, peeled and sliced
200g green beans, trimmed
3 tablespoons olive oil
2 teaspoons smoked paprika
1½ teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt and black pepper, to taste
½ cup chicken stock (low sodium)
2 tablespoons chopped fresh parsley (for garnish)
Method:
Preheat oven to 200°C (400°F). Lightly grease a large casserole or roasting pan.
Flavor the chicken: Rub the chicken breasts with a mix of paprika, garlic powder, onion powder, thyme, oregano, salt, and pepper.
Season the veggies: In a bowl, toss potatoes, carrots, and green beans with 2 tablespoons of olive oil, plus a pinch of salt and a touch of paprika.
Layer the pan: Arrange the chicken breasts on one side of the baking dish, and spread the vegetables evenly on the other side.
Add moisture: Pour the chicken stock into the bottom of the dish to keep everything moist during baking.
Final drizzle: Spoon the last tablespoon of olive oil over everything for extra flavor.
Bake: Roast for 40–45 minutes, until the chicken is fully cooked (internal temp 74°C/165°F) and the vegetables are tender and golden.
Serve: Let rest briefly, then top with chopped parsley and serve warm.
Variations & Tips:
For extra flavor: Add a squeeze of lemon or a splash of white wine to the broth.
Crispy finish: Turn on the broiler for 3–5 minutes at the end for a golden top.
No green beans? Swap in broccoli, zucchini, or asparagus.
