Baked Chicken Green Beans And Potatoes Recipe 445 Recipes

SHEET PAN CHICKEN, POTATO, AND GREEN BEAN BAKE

Steps:

• Put the chicken thighs in a big ziplock bag. Add the lemon juice, 1/3 cup of olive oil, garlic, oregano, thyme, parsley, 1 teaspoon of salt, and ½ teaspoon of black pepper. Close up the bag and toss well. Leave for about an hour to marinate (optional).
• When the chicken has marinated, preheat an oven to 425°F (220°C). Lightly grease a large baking sheet and arrange the chicken on it. Add baby potatoes to the same ziplock bag and toss with the remaining marinade. Arrange them on the prepared baking sheet along with the green olives and lemon slices. Roast for 20 minutes.
• Meanwhile, toss the green beans with 1 tablespoon of olive oil and season with a little salt and black pepper.
• Add the green beans to the baking sheet along with the chicken and potatoes and roast for 15-20 minutes more, or until the chicken reads 165 F (74C) degrees.
• Remove from the oven and let rest for 5 minutes before serving. Garnish with fresh parsley, if desired.

{5 MINUTE} SHEET PAN CHICKEN THIGHS WITH GREEN BEANS AND POTATOES

Steps:

• Preheat oven to 400°F. Place the chicken, potatoes, and green beans on a large baking sheet.
• Stir the olive oil, lemon juice, garlic together with all of the spices. Drizzle the spice mixture over the meat, potatoes, and vegetables. Use your hands to stir the pieces around a bit and make sure everything is well coated. Be sure to leave the chicken skin-side up.
• Place the pan in the center of the oven and roast for approximately 50 minutes, until the chicken is golden brown and cooked through. The potatoes should be tender and slightly crisp and the green beans should be browned, crisp, and somewhat shriveled. Enjoy!

ONE-PAN BAKED CHICKEN, POTATOES AND GREEN BEANS

Steps:

• Preheat the oven to 350°F.
• Spray a 9x13-inch baking dish with cooking spray.
• Arrange the chicken tenderloins in a single layer down the center of the baking dish (longways).
• 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.
• Pour the melted butter evenly over the chicken, potatoes and green beans.
• Combine all of the spices in a small bowl; sprinkle them evenly over the chicken, potatoes and green beans.
• Cover the baking dish tightly with aluminum foil.
• Bake for 1 hour or until the chicken is cooked through (internal temperature of 165°F) and the potatoes are tender.
• Serve immediately.

GREEN BEANS, CHICKEN BREASTS AND RED SKIN POTATOES

Steps:

• 1. In a 9x13 pan, place cut chicken breasts in the center, green beans on one side and potatoes on the other.
• 2. Sprinkle Italian dressing mix over the top.
• 3. Drizzle melted butter over it.
• 4. Cover it with aluminum foil.
• 5. Bake at 350 for 1 hour.

GREEN BEAN POTATO BAKE

Steps:

• In a greased 13x9-in. baking dish, layer the potatoes, beans, ham, 2 cups cheese and onion. In a large bowl, combine the soup, milk, mayonnaise and sour cream; pour over the top and gently stir to coat., Cover and bake at 350° for 45 minutes. Uncover, sprinkle with remaining cheese. Bake 5-8 minutes longer or until cheese is melted.

CHICKEN WITH BEANS AND POTATOES

Steps:

• Sprinkle chicken with lemon-pepper. In a large skillet, cook chicken in oil over medium heat for 4-5 minutes or until lightly browned., In a 5- or 6-qt. slow cooker, layer the green beans, potatoes, mushrooms and onion. In a small bowl, combine the remaining ingredients; pour over vegetables. Top with chicken., Cover and cook on low until vegetables are tender, 4-5 hours. Serve with a slotted spoon.