Sheet Pan Chicken and Potatoes

Name: Sheet Pan Chicken and Potatoes
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 pound chicken breasts (, could also use chicken thighs); 1 pound baby potatoes (, quartered); 3-4 Tablespoons olive oil; 1/4 cup chicken broth; 1 teaspoon Kosher salt (, plus more to taste); 1 teaspoon Italian seasoning; 1/2 teaspoon garlic powder; 1/4 teaspoon ground black pepper (, plus more to taste); 1 pound green beans

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Prep Time: 5 minutes

Cook Time: 25 minutes

Total: 30 minutes

Servings: 4

Ingredients

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1 pound chicken breasts (, could also use chicken thighs)1 pound baby potatoes (, quartered)3-4 Tablespoons olive oil1/4 cup chicken broth1 teaspoon Kosher salt (, plus more to taste)1 teaspoon Italian seasoning1/2 teaspoon garlic powder1/4 teaspoon ground black pepper (, plus more to taste)1 pound green beans

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Instructions

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Step 1

Preheat the oven to 415°F. Place one pound chicken breasts and one pound quartered baby potatoes on a large baking sheet (18x13-inch).

Step 2

In a medium bowl, combine 3-4 Tablespoons olive oil, 1/4 cup broth, 1 teaspoon Italian seasoning, 1 teaspoons salt, 1/2 teaspoon garlic powder, and 1/4 ground black pepper. Drizzle 3/4 of the mixture over the chicken and potatoes. Toss to combine. Bake 15 minutes.

Step 3

Remove from the oven. Flip the potatoes and add one pound green beans to the pan. Drizzle with the remaining olive oil mixture and sprinkle any additional salt and pepper needed over the top.

Step 4

Bake an additional 10 to 15 minutes, or until the potatoes are tender. You can broil the last minute if you prefer a crispier top. Once chicken is cooked through (a meat thermometer inserted into the center reads 165°F), remove from oven. Add fresh herbs on top. if desired. Season to taste.