🍗 Rustic Oven-Roasted Chicken with Herbed Potatoes & Garden Veggies 🥔🥕🌿
Looking for an easy, wholesome dinner that feels comforting yet elegant? This rustic oven-roasted chicken recipe brings together tender, juicy chicken breasts, golden herbed potatoes, and colorful garden vegetables—all baked to perfection in one pan. Simple, nourishing, and full of flavor, it’s perfect for busy weeknights or relaxed family meals.
⏱ Recipe Overview
- Prep Time: 15 minutes
- Cooking Time: 45 minutes
- Servings: 4
- Calories: ~480 kcal per serving
🧾 Ingredients
- 4 boneless, skinless chicken breasts
- 600 g baby potatoes, halved
- 2 medium carrots, peeled and sliced
- 200 g green beans, trimmed
- 3 tablespoons olive oil
- 2 teaspoons smoked paprika
- 1½ teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- ½ cup low-sodium chicken stock
- 2 tablespoons fresh parsley, finely chopped (for garnish)
🔥 Instructions
- Preheat the oven:
Set your oven to 200°C (400°F) and lightly grease a large roasting pan or casserole dish. - Season the chicken:
Mix smoked paprika, garlic powder, onion powder, thyme, oregano, salt, and black pepper. Rub this seasoning generously over the chicken breasts. - Prepare the vegetables:
In a large bowl, toss potatoes, carrots, and green beans with 2 tablespoons of olive oil, a pinch of salt, and a light sprinkle of paprika. - Assemble the dish:
Arrange the chicken on one side of the roasting dish and spread the vegetables evenly on the other side. - Add moisture:
Pour the chicken stock into the bottom of the pan to keep everything juicy while roasting. - Final drizzle:
Spoon the remaining tablespoon of olive oil over the chicken and vegetables. - Roast:
Bake uncovered for 40–45 minutes, or until the chicken reaches an internal temperature of 74°C (165°F) and the vegetables are tender and golden. - Serve:
Let rest for a few minutes, garnish with chopped parsley, and serve warm.
🔄 Variations & Pro Tips
- Extra flavor: Add a squeeze of fresh lemon juice or a splash of white wine to the broth.
- Crispy finish: Turn on the broiler for the last 3–5 minutes for a golden top.
- Vegetable swaps: Broccoli, zucchini, or asparagus work beautifully in place of green beans.
This one-pan roasted chicken recipe proves that simple ingredients can deliver rich, satisfying flavors. Rustic, comforting, and effortlessly delicious—perfect for any day of the week.
