Baked Garlic Herb Chicken, Potatoes and Green Beans
A complete dish, tasty and ready in one dish!
Ingredients
(for 4 people):
For the chicken:
4 boneless, skinless chicken whites (approximately 600-700g)
2 c. with olive oil soup
2 c. with garlic powder coffee
1 c. with dried oregano coffee
1⁄2 c. Having dried thyme coffee
1 c. with sweet paprika coffee
Salt and pepper to taste
1 c. Fresh chopped parsley soup (optional for finishing)
For the vegetables:
500 g of small potatoes (frog type), washed and cut into half so big
300g fresh green beans, washed and washed
2 c. with olive oil soup
1⁄2 c. with garlic powder coffee
1⁄2 c. with dried oregano coffee
Salt and pepper to taste
Preparation:
Preheat the oven to 200 ° C (400 ° F). Lightly oil a large dish going into the oven.
Season the chicken: In a bowl, mix 2 tsp. with olive oil, garlic powder, oregano, thyme, paprika, a pinch of salt and pepper. Coat the chicken whites in this mixture and place them in the center of the dish.
Prepare the potatoes: In a bowl, mix the potatoes with 1 c. with olive oil, a pinch of salt, pepper, garlic powder and oregano. Arrange chicken in a plate.
Bake: Bake for 25 minutes, until potatoes begin to turn brown.
Add the green beans: take the dish out of oven. In a bowl mix the green beans with 1 tsp. with olive oil, a pinch of salt, pepper and garlic powder. Splitting in the plate over the chicken and potatoes.
Continue cooking: Put in the oven for 15-20 minutes, until the chicken reaches 74°C, the potatoes are tender and the green beans are slightly crisp.
Serve: Leave it rest for 5 minutes. Fresh parsley parsley if desired and served hot.
Tips:
For more zing, add a fillet of lemon juice over the chicken before serving.
Vary the vegetables according to the season (zucchini, carrots, etc.) ).
Time: Prep 10 min | Bake 40-45 min
Perfect for: A quick, balanced weeknight dinner!