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Herb-Crusted Chicken with Garlic Potatoes & Green Beans

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Herb-Crusted Chicken with Garlic Potatoes & Green Beans is a hearty, wholesome dinner featuring juicy chicken coated in a fragrant herb crust, creamy roasted garlic potatoes, and tender-crisp green beans. A comforting yet elegant meal perfect for any night of the week.

Ingredients

  • Chicken Breasts: 4 boneless, skinless (about 6 ounces each) – the main protein
  • Breadcrumbs: 1 cup – for a crisp outer layer
  • Parmesan Cheese: ½ cup, finely grated – adds savory richness
  • Fresh Parsley: 2 tablespoons, chopped – for color and brightness
  • Fresh Thyme: 1 tablespoon, finely chopped – brings earthy aroma
  • Fresh Rosemary: 1 tablespoon, finely chopped – gives piney depth
  • Garlic Powder: 1 teaspoon – enhances savory flavor
  • Salt and Pepper: To taste – for balance
  • Olive Oil: ¼ cup – helps herbs stick and adds richness
  • Potatoes: 1 ½ pounds baby potatoes, halved – creamy and tender when roasted
  • Garlic Cloves: 4, minced – sweet and fragrant when roasted
  • Green Beans: 1 pound, trimmed – adds freshness and crunch
  • Butter: 2 tablespoons – melts into the beans for a glossy finish

Instructions

  1. Preheat Your Equipment: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Combine Ingredients: In a bowl, mix breadcrumbs, Parmesan, parsley, thyme, rosemary, garlic powder, salt, and pepper. Drizzle in olive oil to form a coarse mixture.
  3. Prepare Your Cooking Vessel: Toss halved potatoes with olive oil, garlic, salt, and pepper. Spread on the baking sheet.
  4. Assemble the Dish: Press chicken breasts into the breadcrumb-herb mixture until fully coated. Place them on the sheet alongside the potatoes.
  5. Cook to Perfection: Roast chicken and potatoes for 25–30 minutes, until chicken is golden and internal temp reaches 165°F (74°C). Potatoes should be crisp outside, tender inside.
  6. Finishing Touches: Meanwhile, blanch green beans in salted water for 2–3 minutes, then sauté with butter, salt, and pepper until glossy.
  7. Serve and Enjoy: Plate chicken with potatoes and green beans. Garnish with fresh herbs and a squeeze of lemon if desired.

Notes

  • Always pat chicken dry before coating for maximum crust.
  • Parboil potatoes for creamier centers and crispier edges.
  • Blanch green beans to preserve their vibrant green color.
  • Let chicken rest for 5 minutes before slicing to retain juices.

Nutrition

Find it online: https://deliceflash.com/herb-crusted-chicken-with-garlic-potatoes-green-beans/