Name: One-Pan Baked Chicken, Potatoes, and Green Beans Recipe
Ingredients: 1½ pounds chicken tenderloins: Chicken tenderloins are the star protein of this dish, and for good reason. They are lean, cook quickly and evenly, and absorb flavors beautifully. Their tender texture is particularly appealing, especially for families with children. When selecting chicken tenderloins, look for plump, pink pieces with no discoloration. Fresh, high-quality chicken will always yield the best results in terms of taste and texture. You can also use boneless, skinless chicken breasts cut into smaller pieces if tenderloins are not readily available, just be mindful that breasts might require slightly longer cooking time to ensure they are cooked through without drying out. Consider opting for organic or free-range chicken for enhanced flavor and ethical sourcing if it aligns with your preferences and budget.; 1 pound Yukon gold potatoes, cut into ½-inch cubes (skins on or off): Yukon gold potatoes are the ideal choice for this recipe, and for many sheet pan dinners, due to their creamy texture and slightly sweet, buttery flavor. They hold their shape wonderfully during baking, becoming tender on the inside with perfectly slightly crisp edges. The ½-inch cube size is crucial for ensuring they cook at a similar rate to the chicken and green beans. Leaving the skins on not only saves prep time but also boosts the nutritional value, adding fiber and extra vitamins. However, if you prefer a smoother texture, feel free to peel them. Other potato varieties like red potatoes or fingerling potatoes would also work well, offering slightly different textures and flavor profiles. Avoid russet potatoes as they can become too dry and mealy in this type of cooking.; 1 (12-ounce) bag frozen cut green beans, no need to thaw: Frozen green beans are a fantastic pantry staple that brings convenience and nutrition to this one-pan meal. They are picked at their peak ripeness and flash-frozen, preserving their nutrients and freshness. Using frozen green beans directly from the freezer eliminates a thawing step, streamlining the preparation process. Cut green beans are perfectly sized for this recipe, ensuring they cook evenly alongside the chicken and potatoes. If you prefer fresh green beans, you can certainly use them; just trim the ends and consider blanching them briefly for a few minutes before adding them to the baking dish to ensure they tenderize properly during baking. Other green vegetables like broccoli florets or asparagus spears could also be substituted for green beans, offering variations in flavor and texture.; ½ cup melted butter: Butter is the secret ingredient that elevates this simple dish to something truly special. Melted butter not only adds richness and flavor but also helps to create a beautiful golden-brown crust on the chicken and vegetables. It acts as a flavor carrier, distributing the Italian seasonings evenly across all the components. Unsalted butter is recommended so you have better control over the salt content of the dish. For a dairy-free alternative, you can use olive oil or avocado oil; however, butter provides a distinct richness and flavor that is hard to replicate exactly. If using olive oil, consider using extra virgin olive oil for its superior flavor.; ¾ teaspoon garlic powder: Garlic powder provides a foundational savory flavor that complements the Italian herbs beautifully. It’s easy to use and disperses evenly throughout the dish. While fresh garlic can be used, garlic powder offers a more consistent and mellow garlic flavor that won’t burn during baking. If you prefer fresh garlic, you can use 2-3 cloves of minced garlic, but add it towards the end of the baking time (around the last 20 minutes) to prevent it from burning.; ¾ teaspoon onion powder: Onion powder adds another layer of savory depth and complexity to the seasoning blend. It works synergistically with the garlic powder and other herbs to create a well-rounded flavor profile. Similar to garlic powder, it’s convenient and ensures even flavor distribution. Freshly minced onion can be used as an alternative, but onion powder provides a more concentrated onion flavor that works particularly well in dry rubs and seasoning blends.; 1½ teaspoons dried oregano: Dried oregano is a quintessential Italian herb that brings a warm, slightly peppery, and aromatic note to the dish. It is a key component of Italian seasoning blends and pairs perfectly with chicken, potatoes, and green beans. If using fresh oregano, use about 1 tablespoon, chopped finely, and add it towards the end of the cooking time to preserve its fresh flavor.; ¼ teaspoon dried basil: Dried basil adds a sweet and slightly peppery herbaceousness that complements the oregano and other Italian herbs. It enhances the overall flavor profile, adding a bright and fragrant note. Fresh basil, about 1 tablespoon chopped, can be used as a garnish after baking to provide a fresh burst of flavor.; ¾ teaspoon dried parsley: Dried parsley contributes a mild, fresh, and slightly grassy flavor that balances the bolder herbs. It adds a subtle brightness to the seasoning blend. Fresh parsley, about 2 tablespoons chopped, is excellent as a final garnish, adding both flavor and visual appeal.; pinch dried thyme: A pinch of dried thyme adds a subtle earthy and slightly minty undertone that enhances the complexity of the Italian seasoning. Thyme is a robust herb that holds up well during baking and complements both chicken and vegetables. Fresh thyme sprigs can be used as well; about 2-3 sprigs placed in the baking dish will infuse the dish with their aroma.; pinch celery seeds: Celery seeds, though used in a small amount, provide a unique savory and slightly bitter note that adds depth and complexity to the overall flavor profile. They are often overlooked but make a noticeable difference in enhancing the savory character of the dish.; 1¼ teaspoons salt, or to taste (kosher salt recommended): Salt is essential for seasoning and enhancing the flavors of all the ingredients. Kosher salt is recommended because of its larger crystals, which are easier to pinch and distribute evenly. Adjust the amount of salt to your preference, always tasting and seasoning as you go.; ¼ teaspoon black pepper, or to taste: Black pepper adds a subtle spice and enhances the overall flavor profile. Freshly ground black pepper is always preferred for its more robust and aromatic flavor. Adjust the amount to your preference.

Ingredients

Scale

1½ pounds chicken tenderloins: Chicken tenderloins are the star protein of this dish, and for good reason. They are lean, cook quickly and evenly, and absorb flavors beautifully. Their tender texture is particularly appealing, especially for families with children. When selecting chicken tenderloins, look for plump, pink pieces with no discoloration. Fresh, high-quality chicken will always yield the best results in terms of taste and texture. You can also use boneless, skinless chicken breasts cut into smaller pieces if tenderloins are not readily available, just be mindful that breasts might require slightly longer cooking time to ensure they are cooked through without drying out. Consider opting for organic or free-range chicken for enhanced flavor and ethical sourcing if it aligns with your preferences and budget.

1 pound Yukon gold potatoes, cut into ½-inch cubes (skins on or off): Yukon gold potatoes are the ideal choice for this recipe, and for many sheet pan dinners, due to their creamy texture and slightly sweet, buttery flavor. They hold their shape wonderfully during baking, becoming tender on the inside with perfectly slightly crisp edges. The ½-inch cube size is crucial for ensuring they cook at a similar rate to the chicken and green beans. Leaving the skins on not only saves prep time but also boosts the nutritional value, adding fiber and extra vitamins. However, if you prefer a smoother texture, feel free to peel them. Other potato varieties like red potatoes or fingerling potatoes would also work well, offering slightly different textures and flavor profiles. Avoid russet potatoes as they can become too dry and mealy in this type of cooking.

1 (12-ounce) bag frozen cut green beans, no need to thaw: Frozen green beans are a fantastic pantry staple that brings convenience and nutrition to this one-pan meal. They are picked at their peak ripeness and flash-frozen, preserving their nutrients and freshness. Using frozen green beans directly from the freezer eliminates a thawing step, streamlining the preparation process. Cut green beans are perfectly sized for this recipe, ensuring they cook evenly alongside the chicken and potatoes. If you prefer fresh green beans, you can certainly use them; just trim the ends and consider blanching them briefly for a few minutes before adding them to the baking dish to ensure they tenderize properly during baking. Other green vegetables like broccoli florets or asparagus spears could also be substituted for green beans, offering variations in flavor and texture.

½ cup melted butter: Butter is the secret ingredient that elevates this simple dish to something truly special. Melted butter not only adds richness and flavor but also helps to create a beautiful golden-brown crust on the chicken and vegetables. It acts as a flavor carrier, distributing the Italian seasonings evenly across all the components. Unsalted butter is recommended so you have better control over the salt content of the dish. For a dairy-free alternative, you can use olive oil or avocado oil; however, butter provides a distinct richness and flavor that is hard to replicate exactly. If using olive oil, consider using extra virgin olive oil for its superior flavor.

¾ teaspoon garlic powder: Garlic powder provides a foundational savory flavor that complements the Italian herbs beautifully. It’s easy to use and disperses evenly throughout the dish. While fresh garlic can be used, garlic powder offers a more consistent and mellow garlic flavor that won’t burn during baking. If you prefer fresh garlic, you can use 2-3 cloves of minced garlic, but add it towards the end of the baking time (around the last 20 minutes) to prevent it from burning.

¾ teaspoon onion powder: Onion powder adds another layer of savory depth and complexity to the seasoning blend. It works synergistically with the garlic powder and other herbs to create a well-rounded flavor profile. Similar to garlic powder, it’s convenient and ensures even flavor distribution. Freshly minced onion can be used as an alternative, but onion powder provides a more concentrated onion flavor that works particularly well in dry rubs and seasoning blends.

1½ teaspoons dried oregano: Dried oregano is a quintessential Italian herb that brings a warm, slightly peppery, and aromatic note to the dish. It is a key component of Italian seasoning blends and pairs perfectly with chicken, potatoes, and green beans. If using fresh oregano, use about 1 tablespoon, chopped finely, and add it towards the end of the cooking time to preserve its fresh flavor.

¼ teaspoon dried basil: Dried basil adds a sweet and slightly peppery herbaceousness that complements the oregano and other Italian herbs. It enhances the overall flavor profile, adding a bright and fragrant note. Fresh basil, about 1 tablespoon chopped, can be used as a garnish after baking to provide a fresh burst of flavor.

¾ teaspoon dried parsley: Dried parsley contributes a mild, fresh, and slightly grassy flavor that balances the bolder herbs. It adds a subtle brightness to the seasoning blend. Fresh parsley, about 2 tablespoons chopped, is excellent as a final garnish, adding both flavor and visual appeal.

pinch dried thyme: A pinch of dried thyme adds a subtle earthy and slightly minty undertone that enhances the complexity of the Italian seasoning. Thyme is a robust herb that holds up well during baking and complements both chicken and vegetables. Fresh thyme sprigs can be used as well; about 2-3 sprigs placed in the baking dish will infuse the dish with their aroma.

pinch celery seeds: Celery seeds, though used in a small amount, provide a unique savory and slightly bitter note that adds depth and complexity to the overall flavor profile. They are often overlooked but make a noticeable difference in enhancing the savory character of the dish.

1¼ teaspoons salt, or to taste (kosher salt recommended): Salt is essential for seasoning and enhancing the flavors of all the ingredients. Kosher salt is recommended because of its larger crystals, which are easier to pinch and distribute evenly. Adjust the amount of salt to your preference, always tasting and seasoning as you go.

¼ teaspoon black pepper, or to taste: Black pepper adds a subtle spice and enhances the overall flavor profile. Freshly ground black pepper is always preferred for its more robust and aromatic flavor. Adjust the amount to your preference.

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Instructions

Preheat the oven to 350°F (175°C). Preheating the oven is a critical first step. Ensuring your oven is at the correct temperature before you place the dish inside guarantees even cooking and prevents the food from steaming instead of baking. A consistent oven temperature is essential for achieving the desired texture and doneness for both the chicken and the vegetables.

Spray a 9×13-inch baking dish with cooking spray. Coating your baking dish with cooking spray is crucial for preventing the chicken and vegetables from sticking to the bottom. This makes serving easier and simplifies cleanup significantly. Use a non-stick cooking spray for best results. You can also lightly grease the dish with olive oil or butter if you prefer.

Arrange the chicken tenderloins in a single layer down the center of the baking dish (longways). Placing the chicken tenderloins in a single layer ensures they cook evenly. Arranging them down the center allows for the potatoes and green beans to be placed on either side, maximizing surface area for browning and even cooking. Avoid overcrowding the pan, as this can lead to steaming instead of baking and result in unevenly cooked food.

Arrange the potatoes evenly down one side of the dish and the green beans evenly down the other side of the dish, leaving the chicken in the middle exposed as much as you can. Separating the potatoes and green beans from the chicken, while still keeping them in the same pan, allows for each component to cook optimally. Potatoes need direct heat to become tender and slightly crispy, while green beans benefit from being spread out to roast properly rather than steam in their own moisture. Leaving the chicken exposed helps it to brown nicely and cook through without being smothered by the vegetables. Ensure the vegetables are in a single layer as much as possible for even roasting.

Pour the melted butter evenly over the chicken, potatoes, and green beans. Drizzling the melted butter over all the ingredients is a key step for flavor and texture. The butter adds richness, promotes browning, and helps the spices adhere to the chicken and vegetables. Make sure to distribute the butter evenly to coat all components of the dish.

Combine all of the spices in a small bowl; sprinkle them evenly over the chicken, potatoes, and green beans. Mixing the spices together in a bowl ensures a consistent and balanced flavor profile. Sprinkling them evenly over the entire dish guarantees that every bite is infused with the delicious Italian seasonings. Use your hands to gently toss the vegetables and chicken after sprinkling the spices to ensure they are well coated.

Cover the baking dish tightly with aluminum foil. Covering the baking dish with aluminum foil is essential for the initial cooking process. It traps steam, which helps to cook the chicken and potatoes through and tenderizes the vegetables. Ensure the foil is tightly sealed around the edges of the baking dish to prevent steam from escaping.

Bake for 1 hour or until the chicken is cooked through (internal temperature of 165°F) and the potatoes are tender. Baking for 1 hour is a general guideline, but cooking times can vary depending on oven calibration and the size of the chicken and potatoes. The most important indicator of doneness for chicken is its internal temperature, which should reach 165°F (74°C) when measured with a meat thermometer inserted into the thickest part of a tenderloin. Potatoes are done when they are easily pierced with a fork and are tender throughout. If you find the chicken is cooked through but the potatoes are not yet tender, you can remove the chicken and continue baking the potatoes until they are done. For a crispier finish, remove the foil for the last 10-15 minutes of baking.

Serve immediately. This One-Pan Baked Chicken, Potatoes, and Green Beans is best served immediately while it’s hot and the chicken is juicy and the vegetables are tender. Garnish with fresh parsley or a squeeze of lemon juice for added freshness, if desired.

Nutrition

Serving Size: One Normal Portion
Calories: 485