One-Pan Lemon Herb Chicken with Green Beans and Potatoes

1.Preheat your oven to 400°F (200°C).

2.In a large bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, rosemary, salt, and pepper to create a marinade.

3.Add the chicken breasts to the marinade, ensuring they are well-coated. Let them marinate for at least 15 minutes while preparing the vegetables.

4.On a large baking sheet, arrange the halved baby potatoes in a single layer. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly.

5.Place the marinated chicken breasts on the baking sheet with the potatoes, spreading them out evenly.

6.Add the trimmed green beans to the baking sheet, arranging them around the chicken and potatoes. Drizzle a little more olive oil over the green beans and season with salt and pepper.

7.Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C) and the potatoes are tender.

8.Once cooked, remove the baking sheet from the oven. Let it rest for 5 minutes before serving.

9.Garnish with fresh parsley and lemon slices before serving for an extra burst of flavor.