Best Baked Chicken Green Beans And Potatoes Recipes

CHICKEN GREEN BEANS POTATOES

Steps:

• Cut green beans up. Line one side of the pan with green beans.
• Cut potatoes up. Line opposite side of pan with the potatoes.
• Line the chicken breasts down the middle of the baking dish.
• Cut butter up and layer over the green beans, potatoes and chicken. Sprinkle Italian dressing over the entire pan. Cover with foil.
• Bake at 350 degrees for 1 hr.

{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!

BAKED CHICKEN, GREEN BEANS AND RED POTATOES

Steps:

• In a 9x13 pan, cut 3 chicken breasts in half, add 2 cans green beans on one side and cut up red skin potatoes on the other. Sprinkle a packet of zesty Italian dressing mix over the top. Drizzle a stick of melted butter over it. Cover it with aluminum foil and bake at 350 for 1 hour.

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.

GREEK LEMON CHICKEN AND POTATO BAKE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease a large baking sheet with sides.
• Place chicken quarters on prepared baking sheet. Stir potatoes, olive oil, juice of 1 lemon, basil, oregano, salt, pepper, and lemon herb seasoning together in a large bowl to coat potatoes. Arrange potatoes around chicken on baking sheet. Pour about 3/4 of oil mixture over chicken, reserving remaining oil; drizzle remaining lemon juice over chicken and potatoes.
• Bake in the preheated oven for about 30 minutes; shake baking sheet to loosen potatoes, then continue baking for 15 minutes. Place green beans in reserved oil mixture; toss to coat. Remove chicken mixture from oven; pour green bean mixture over chicken and potatoes.
• Return pan to the oven; bake until green beans are tender with a bite, chicken is no longer pink at the bone and juices run clear, about 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

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.

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.