Tonight’s dinner. So easy to make.
🛒 What You’ll Need
- 1.5 lbs Chicken breast or thighs, sliced into strips or medallions 🍗✨
- 1 lb Baby potatoes, quartered (Yukon Gold or Red work great!) 🥔
- 1 lb Fresh green beans, trimmed 🥗
- 4 tbsp Unsalted butter, melted (or olive oil) 🧈🫒
- 3 cloves Garlic, minced 🧄
- 1 tsp Dried Italian seasoning (thyme, rosemary, oregano) 🌿
- 1 tsp Paprika (for that beautiful golden color!) 🧡
- Salt & Black pepper to taste 🧂🖤
👩🍳 Instructions
- Preheat & Prep: Heat your oven to 400°F. Lightly grease a large 9×13 inch glass baking dish or a rimmed sheet pan. 🌡️🔥
- The Herb Butter: In a small bowl, whisk together the melted butter (or oil), minced garlic, Italian seasoning, and paprika. 🥣🌪️🧈
- Arrange the Dish: Place your sliced chicken, quartered potatoes, and green beans into the baking dish as seen in the photo! 🥗🍗🥔📐
- Season it Up: Drizzle the garlic-herb butter evenly over everything. Use your hands or tongs to toss it all together until every piece is well-coated. Sprinkle generously with salt and pepper. 🌊🧂🧤✨
- Roast to Perfection: Bake for 25–30 minutes. ⏲️📈
- Pro Tip: Give the potatoes a quick toss halfway through to ensure they get crispy on all sides! 🔄🥔
- Check for Doneness: The chicken should be golden and reach an internal temp of 165°F, and the potatoes should be fork-tender. 🍗🤤
- Serve: Let it rest for 5 minutes so the juices settle, then serve it straight from the pan! 🍽️😋🧤✨
🔥 Pro Tips:
- The “Size” Secret: Cut your potatoes into small, even quarters. If they are too large, they won’t finish cooking at the same time as the chicken! 🥔🛡️💎
- The “Crowd” Hack: Don’t overcrowd the pan. If the ingredients are piled too high, they will steam instead of roast. Use two pans if you’re doubling the recipe! 🚫📐🎯
