Potato and Chicken Bake
Just throw potatoes, chicken, and green beans in a tray, pour over a simple buttery mustard sauce, and bake! Minimal prep, one pan, and the most flavorful weeknight dinner ever
Ingredients
- 1½ pounds gold potatoes, cut into quarters (smaller if large)
- 1½ pounds boneless, skinless chicken thighs
- 12 ounces cut green beans
- 3 tablespoons butter
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon thyme
- 2 garlic cloves, plus 1–2 teaspoons minced garlic
- Zest of half a lemon
- Juice of half a lemon
- 1 tablespoon Dijon mustard
- Olive oil
Instructions
1. Preheat oven to 400°F (200°C).
2. Place the potatoes, chicken thighs, and green beans in an oven-safe tray or casserole dish.
3. In a small bowl, melt the butter. Add the salt, pepper, paprika, thyme, garlic cloves, minced garlic, lemon zest, lemon juice, and Dijon mustard. Mix until combined.
4. Pour the butter-spice mixture over the chicken, potatoes, and green beans. Use your hands or a utensil to mix and coat everything evenly.
5. Drizzle lightly with olive oil over the top.
6. Bake in the preheated oven for 35–45 minutes, stirring or turning the potatoes and chicken halfway through to ensure even cooking. Chicken should reach an internal temperature of 165°F (74°C) and potatoes should be tender when pierced with a fork.
7. Remove from oven, let rest for a few minutes, and serve.
