Herb-Roasted Chicken with Garlic Potatoes & Green Beans 
(One-pan perfection — juicy chicken, golden spuds & vibrant greens!)
Prep Time: 15 minutes
Cook Time: 40 minutes
Servings: 4
Calories: ~550 kcal per serving
Ingredients: 4 boneless, skinless chicken breasts
4 garlic cloves, minced
3 tbsp olive oil, divided
2 tsp dried Italian herbs (or a mix of thyme, oregano, rosemary) 1 tbsp fresh parsley, chopped (plus more for garnish)
Salt & pepper to taste 600g baby potatoes (red and yellow mix), halved
1 tbsp butter (optional, for potatoes)
250g green beans, trimmed
Optional: lemon wedges for serving
Instructions:Preheat oven: Set oven to 200°C (400°F). Lightly oil a large baking dish or tray.
Season the chicken: In a bowl, combine 2 tbsp olive oil, garlic, Italian herbs, salt, pepper, and parsley. Rub this mixture all over the chicken breasts.
Prep potatoes: Toss halved baby potatoes in 1 tbsp olive oil, a bit of salt, pepper, and optional butter. Arrange around the chicken in the dish.
Bake: Place dish in the oven and bake for 35–40 minutes, or until chicken is golden and cooked through (internal temp 75°C / 165°F) and potatoes are fork-tender.
Cook green beans: While the chicken bakes, blanch green beans in salted boiling water for 3–4 minutes, then drain and rinse under cold water to keep color and crunch.
Final step: Once the chicken is done, add the green beans to the dish or serve them on the side. Garnish everything with extra parsley and optional lemon wedges.
Tips & Variations:Swap green beans for asparagus, carrots, or broccoli.
Add chili flakes to the oil for a spicy kick.
For extra flavor, marinate the chicken 1 hour in advance