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Herb-Roasted Chicken Breast with Garlic Green Beans

Herb-Roasted Chicken Breast with Garlic Green Beans

Dinner

3.0

(1 reviews)

Prep Time
25min
Cook Time
45min
Servings
4
Calories
788
Chef's Note

For the juiciest chicken breasts, consider brining them for 30 minutes before cooking (1/4 cup salt dissolved in 4 cups water). Pat them completely dry before applying the herb rub. If you have a meat thermometer, it's the most reliable way to ensure your chicken is perfectly cooked without drying out.

Tags
high-protein
dinner
chicken
roasted
herb
green beans
potatoes
bacon
garlic
Ingredients

  • 4 pounds boneless, skinless chicken breast

  • 6 tablespoons olive oil

  • 2 tablespoons fresh rosemary

  • 2 tablespoons fresh thyme

  • 8 cloves garlic

  • 2 whole lemon

  • 2 teaspoons kosher salt

  • 1 teaspoon black pepper

  • 2 pounds green beans

  • 3 tablespoons butter

  • 2 medium shallots

  • 1/4 cup white wine

  • 1/2 cup chicken broth

  • 1 tablespoon dijon mustard

  • 1/4 cup heavy cream

  • 1/2 cup parmesan cheese

  • 2 pounds red potatoes

  • 8 slices bacon

Instructions
  • 1

    Preheat the oven to 425°F (220°C).

  • 2

    Mince 6 cloves of garlic and finely chop the fresh rosemary and thyme. Zest and juice 1 lemon.

  • 3

    In a bowl, combine 4 tablespoons of olive oil, minced garlic, chopped herbs, lemon zest, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.

  • 4

    Place the chicken breasts on a baking sheet lined with parchment paper. Rub the herb mixture all over the chicken, ensuring even coverage.

  • 5

    Cut the remaining lemon into thin slices and place them on top of the chicken breasts.

  • 6

    Roast the chicken in the preheated oven for 25-30 minutes, or until the internal temperature reaches 165°F (74°C).

  • 7

    While the chicken is roasting, wash and trim 2 pounds of green beans.

  • 8

    Dice 8 slices of bacon and cook in a large skillet over medium heat until crispy, about 5-7 minutes. Remove bacon with a slotted spoon and set aside, leaving the fat in the pan.

  • 9

    Wash and quarter 2 pounds of red potatoes. In a large pot, boil the potatoes in salted water for 15-20 minutes until fork-tender.

  • 10

    In the skillet with bacon fat, add 2 tablespoons of butter and finely diced shallots. Sauté for 2-3 minutes until translucent.

  • 11

    Add the remaining 2 minced garlic cloves to the skillet and sauté for 30 seconds until fragrant.

  • 12

    Add the green beans to the skillet and sauté for 5-7 minutes until bright green and slightly tender.

  • 13

    Pour in 1/4 cup of white wine to deglaze the pan, scraping up any browned bits from the bottom.

  • 14

    Add 1/2 cup of chicken broth, 1 tablespoon of dijon mustard, and the remaining salt and pepper. Simmer for 3-4 minutes until the liquid is reduced by half.

  • 15

    Stir in 1/4 cup of heavy cream and continue to cook for 2-3 minutes until the sauce thickens slightly.

  • 16

    Drain the potatoes and return them to the pot. Add the remaining 1 tablespoon of butter, 2 tablespoons of olive oil, and 1/2 cup of grated parmesan cheese. Toss to coat evenly.

  • 17

    Once the chicken is done, let it rest for 5 minutes before slicing.

  • 18

    Sprinkle the crispy bacon over the green beans and serve alongside the herb-roasted chicken and parmesan potatoes.

Nutrition Information (per serving)
788
Calories
79g
Protein
40g
Carbs
35g
Fat
Reviews (1)
SH.
Stevie H.
9/2/2025

3/5

Both sides were very good, but chicken was not. Needed to be pounded out and pan seared first before the oven.