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One-Pan Rosemary Chicken With Potatoes & Green Beans – Hometown Recipes

I love this recipe because it’s so easy to make, even for someone who’s still learning the basics of cooking like I am. One-pan recipes are a great way to feel good about making a home-cooked meal for yourself and your family, even if you have a super busy schedule.

Making everything in one pan not only simplifies the cooking process, it also means less cleanup!

The first time I made this chicken recipe, I wasn’t sure if the rosemary would be too overpowering to use on the entree and both sides. But it turned out great — it was the perfect amount for a subtle, but tasty, flavor.

The combination of protein, carbohydrates, and vegetables also makes for a nicely balanced meal. This recipe will definitely become a staple in my house in the future!


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One-Pan Rosemary Chicken with Potatoes & Green Beans:

Total Time: 40 min (Prep – 10 min, Cook – 30 min)

Yields: 4 servings

Ingredients:

4 boneless skinless chicken breasts

3 tablespoons butter, melted

1 ¼ teaspoon salt (divided)

½ teaspoon black pepper

4 teaspoons garlic, minced (divided)

2 tablespoons rosemary, chopped (divided)

1 teaspoon lemon zest

2 tablespoons olive oil

1 lb. red potatoes, halved

½ lb. green beans

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Directions:

Position a baking rack in the center of the oven and preheat the oven to 450 degrees. Line a baking sheet with foil.

In a small bowl, combine melted butter, 1 teaspoon salt, black pepper, 2 teaspoons garlic, 1 tablespoon rosemary, and lemon zest. Brush chicken with butter.

Place chicken breasts on one side of the prepared baking sheet.

In a bowl, combine 2 tablespoons olive oil, ¼ teaspoon salt, remaining 2 teaspoons garlic and 1 tablespoon rosemary. Toss the halved or quartered potatoes until the olive oil nicely coats them all. Lay potatoes on the other side of the baking sheet.

Bake for 20 minutes. If chicken begins to brown too much, use piece of foil to tent only the chicken. Check the chicken for doneness, and if juices are running clear, or the internal temperature is 170 degrees, remove the chicken to a plate.

Toss green beans with potatoes and allow olive oil to coat beans. Continue to bake for an additional 10 minutes. Serve.

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One-Pan Rosemary Chicken With Potatoes & Green Beans – Hometown Recipes

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About Melissa Lampert-Abramovitch

Melissa Lampert-Abramovitch has been writing for KHTS since Feb. 2014. She currently writes “Community Spotlight” and feature stories, and coordinates all aspects of both the”KHTS Adopt a Pet” video feature series and “Top Things to Do in Santa Clarita.” She is the creator of “KHTS Adopt a Pet” and acted as News Editor from 2019-2020, as well as Features Director and Newsroom Manager from 2016-2018. A former Valley Publications Staff Writer, Melissa was a contributor to the Santa Clarita Gazette and Canyon Country Magazine from 2015-2016. She has published feature stories with Pet Me Magazine, The Pet Press, The Signal, COC's Cougar News, and KJAMS Radio.