When it comes to dinner, I love nothing more than a meal I can call both comfort food AND healthy! Oh, and did I mention how easy this dish is? I mean, I’m definitely a crock pot kind of mama, and this is right there with it!
In this recipe, you’ll find just how easy a full, delicious, well rounded chicken dinner can be on one pan! Personally, I love this dish all year around!
Ingredients you’ll need:
One large baking sheet/pan, double lined with foil
4 medium-large chicken breasts
4-6 Quartered Yukon or Red Potatoes
A bag or half pound of fresh Green Beans
2 TBS Olive Oil
1 TSP Salt
1 TSP Pepper
2 TBS Rosemary
5 TBS of Butter
1 TBS garlic powder
1 TBS fresh garlic of garnishing, optional
Start by preheating the oven to 450.
Remove the chicken from the fridge and its packaging. Let it sit for a few minutes while making the basting mixture to get closer to room temp (if the chicken is too wet or too cold, the ingredients won’t stick.
Melt down 2 TBS of butter in a bowl. Mix in the olive oil, salt, pepper, garlic powder and rosemary. Set aside.
Pat your chicken dry with a paper towel and place the breast on the foil lined pan. Place the green beans and chopped potatoes around the chicken and spread as evenly as possible.
Cover everything with your butter/seasoning mixture and lightly toss to coat everything.
Now take and cut the last 3 TBS of cold, hard butter, and place those pieces directly on top of the chicken breasts.
Finally cover with foil and bake for 30 minutes at 450.