Go Back
A vertical, high-angle shot of a glass baking dish filled with herb-roasted chicken and vegetables. On the left, sliced chicken breast medallions are seasoned with a deep-red spice rub and garnished with fresh parsley. On the right, a colorful mix of halved golden baby potatoes, vibrant green beans, and orange carrot rounds are roasted to a glistening finish.

Herb-Roasted Chicken Breasts with Potatoes & Veggies

A vibrant and balanced one-pan meal featuring tender chicken breast medallions seasoned with a smoky herb rub. Roasted alongside buttery baby potatoes, fresh green beans, and carrots, this dish offers a complete, restaurant-quality dinner with minimal cleanup and maximum rustic flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Servings: 4
Course: One-Pan Dinner
Cuisine: American Roast
Calories: 385
Ingredients Method

Ingredients
  

  • 1.5 lbs Chicken Breasts boneless, skinless, sliced into thick medallions
  • 1 lb Baby Yukon Gold Potatoes halved
  • 1/2 lb Fresh Green Beans trimmed
  • 2 large Carrots sliced into 1/2-inch rounds
  • 3 tbsp Olive oil divided
  • 3 cloves Garlic minced
  • 1 tsp Smoked Paprika
  • 1 tsp Dried Oregano or Thyme
  • To taste: Salt and freshly cracked black pepper
  • Garnish: Freshly chopped parsley

Method
 

  1. Preparation: Preheat your oven to 400°F (200°C). Lightly grease a large 9x13 inch glass baking dish or a large rimmed sheet pan.
  2. Season the Veggies: In a large mixing bowl, toss the halved potatoes, carrots, and green beans with 2 tablespoons of olive oil, half of the minced garlic, salt, and pepper.
  3. Arrange: Spread the vegetables into the baking dish, leaving space on one side for the chicken. Make sure the potatoes are flat-side down to get that perfect golden roast.
  4. Season the Chicken: In the same bowl (no need to wash!), toss the chicken medallions with the remaining 1 tablespoon of oil, the rest of the garlic, smoked paprika, and dried herbs. Rub the spices in until the chicken is vibrant and evenly coated.
  5. Assemble: Nestle the chicken pieces into the baking dish next to the vegetables.
  6. Oven Roast: Bake for 25–30 minutes. The chicken should be juicy and opaque throughout (165°F internal), and the potatoes should be fork-tender with a golden edge.
  7. Serve: Remove from the oven and garnish immediately with a generous shower of fresh parsley. Serve hot, drizzling any pan juices back over the chicken.