Herb-Crusted Chicken with Roasted Baby Potatoes & Green Beans 🥔🌿
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 2
Calories: ~550 per serving
🛒 Ingredients:
For the Chicken:
🍗 2 chicken breasts (~300–350g total)
🧄 1 garlic clove, minced
🌿 1 tbsp fresh parsley or 1 tsp dried
🧂 ½ tsp paprika
🧂 Salt & black pepper, to taste
🧈 1 tbsp olive oil
For the Roasted Potatoes:
🥔 300g baby potatoes, halved
🧂 Salt & pepper to taste
🌿 1 tsp dried parsley or thyme
🧈 1 tbsp olive oil
For the Green Beans:
🌱 200g green beans, ends trimmed
💧 Water for steaming
🧂 Pinch of salt
👩🍳 Instructions:
Preheat oven: Set oven to 200°C (390°F), fan on.
Prep and roast potatoes: Toss halved baby potatoes with olive oil, salt, pepper, and herbs. Spread on a baking tray and roast for 25–30 minutes, flipping once until golden and crisp.
Season the chicken: Rub chicken breasts with olive oil, garlic, paprika, salt, pepper, and chopped parsley.
Cook the chicken: Heat a skillet over medium heat. Sear chicken for 2–3 minutes per side until golden. Then transfer to the oven (same tray as potatoes if there's space) and roast for 12–15 minutes, or until fully cooked (internal temp: 75°C / 165°F).
Steam green beans: While the chicken finishes, steam green beans for 4–5 minutes until bright green and just tender. Season lightly with salt.
Slice and serve: Slice the chicken, and plate it with roasted potatoes and steamed green beans. Sprinkle with extra parsley if desired.
💡 Tips & Variations:
Add lemon zest to the chicken seasoning for brightness.
Toss green beans in butter or garlic oil after steaming.
Use sweet potatoes for a different twist.