One Pan Potatoes Green Beans Chicken and Peppers Too
Simplify your weeknight dinner routine with this easy and flavorful One Pan Potatoes, Green Beans, Chicken, and Peppers recipe! This all-in-one sheet pan meal combines juicy, herb-seasoned chicken breasts, tender baby potatoes, crisp-tender green beans, and sweet bell peppers, all roasted to perfection in a medley of garlic, paprika, oregano, and thyme. With just 15 minutes of prep and a single pan for both cooking and cleanup, this dish is perfect for busy evenings and serves as a wholesome, veggie-packed option the whole family will love. Garnish with fresh lemon slices for a zesty finishing touch, and enjoy a perfectly balanced dinner that’s big on taste and low on effort!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts (boneless, skinless)
- 1.5 pounds Baby potatoes
- 12 ounces Green beans (trimmed)
- 2 large Bell peppers (any color, sliced)
- 3 tablespoons Olive oil
- 3 cloves Garlic (minced)
- 1 teaspoon Paprika
- 1 teaspoon Dried oregano
- 1 teaspoon Dried thyme
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper (freshly ground)
- 1 whole Lemon (sliced for garnish, optional)
Instructions
Preheat your oven to 400°F (200°C) and lightly grease a large sheet pan or baking dish with cooking spray.
Slice the baby potatoes in half (or quarters, if they’re large) and place them in a large mixing bowl.
Add the green beans, sliced bell peppers, and chicken breasts to the bowl with the potatoes.
Drizzle the olive oil over the ingredients and add minced garlic, paprika, dried oregano, dried thyme, salt, and black pepper.
Toss everything together until the chicken and vegetables are evenly coated with the oil and seasonings.
Spread the mixture evenly on the prepared sheet pan, ensuring the chicken breasts aren’t overlapping with the vegetables for even cooking.
Place the pan in the preheated oven and roast for 30-35 minutes, stirring the vegetables halfway through for even browning.
If desired, turn on the broiler for the last 2-3 minutes to add extra crispiness to the vegetables.
Check that the chicken is fully cooked by ensuring it reaches an internal temperature of 165°F (74°C).
Remove the pan from the oven and let it rest for 5 minutes before serving.
Garnish with lemon slices if desired and serve hot. Enjoy!
Nutrition Facts
Calories |
2300 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.0 g | 88% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 4128 mg | 179% | |
| Total Carbohydrate | 179.6 g | 65% | |
| Dietary Fiber | 29.5 g | 105% | |
| Total Sugars | 34.5 g | ||
| Protein | 240.9 g | 482% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 377 mg | 29% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 6274 mg | 133% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
