Effortless Italian Herb Chicken and Veggie Bake

 

This savory, all-in-one sheet pan dinner is a true weeknight hero. Tender chicken, buttery potatoes, and crisp green beans are roasted together in a vibrant Italian herb sauce, creating a complete, wholesome meal with incredibly easy cleanup. It’s a simple, set-it-and-forget-it dish that delivers gourmet flavor without the fuss.

Yields: 4 servings

Prep Time: 15 minutes

Cook Time: 1 hour

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes

• 1.5 lbs Yukon Gold or red potatoes, cut into 1-inch chunks

• 1 lb fresh green beans, trimmed

• 1 (1 oz) packet dry Italian dressing seasoning mix

• ½ cup (1 stick) high-quality unsalted butter, melted

• Freshly ground black pepper, to taste

• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat and Prepare: Preheat your oven to 200°C (400°F). Lightly grease a large 9x13 inch baking dish or a rimmed baking sheet.

2. Combine Chicken and Potatoes: Pat the chicken and potatoes dry with a paper towel and place them in the prepared baking dish.

3. Create the Sauce: In a small bowl, whisk together the melted butter and the dry Italian dressing seasoning mix until well combined.

4. Coat and Season: Pour the butter mixture over the chicken and potatoes. Toss everything together until evenly coated. Season with a bit of freshly ground black pepper.

5. First Bake: Arrange the chicken and potatoes in a single layer and bake, uncovered, for 35-40 minutes, or until the potatoes are beginning to turn tender.

6. Add Green Beans: Carefully remove the dish from the oven. Add the fresh green beans and toss with the chicken and potatoes directly in the pan.

7. Final Bake: Return the dish to the oven and bake for an additional 20-25 minutes, or until the chicken is cooked through, the potatoes are fork-tender, and the green beans are tender-crisp and vibrant.

8. Garnish and Serve: Let the dish rest for a few minutes. Garnish with fresh parsley and serve warm.