Ingredients
Vegetables
- 12 ounces green beans, cut into 1-inch pieces
- 1 lb. red or Yukon potatoes, cut into 1-inch pieces
Meat
- 1 lb. boneless, skinless chicken breasts, cut into 1-inch chunks
Butter & Spices
- 1/4 cup salted butter, sliced into thin pats
- 1 1/4 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried parsley
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried basil
- Pinch of ground thyme
- Pinch of celery salt
- Pinch of ground mustard seed
Instructions
- Preheat Oven and Prepare Herb Blend: Preheat your oven to 350°F (175°C). In a small bowl, combine the dried oregano, salt, garlic powder, onion powder, dried parsley, black pepper, dried basil, ground thyme, celery salt, and ground mustard seed. Mix well and set aside.
- Prepare Ingredients: Wash and cut the green beans into 1-inch pieces. Cut the boneless, skinless chicken breasts and potatoes into 1-inch chunks. Arrange each ingredient in rows in a 9×13-inch baking dish for even cooking and presentation.
- Add Butter and Herbs: Slice the salted butter into thin pats and evenly distribute them over the chicken, potatoes, and green beans. Then sprinkle the prepared herb and spice blend evenly across the top of all the ingredients to infuse flavor during cooking.
- Bake the Dish: Place the baking dish in the preheated oven and bake for 50 to 60 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the potatoes and green beans are tender. The butter will melt and create a flavorful coating for the meal.
- Serve: Carefully remove from the oven and let it rest for a few minutes before serving. This dish is perfect as a complete meal for dinner and pairs nicely with a simple salad or crusty bread if desired.
Notes
- Ensure chicken pieces are uniformly cut to promote even cooking.
- You can substitute Yukon potatoes for red potatoes if preferred.
- Adjust salt and spices to taste, especially if using unsalted butter.
- Check the vegetables around the 50-minute mark; cooking time may vary slightly depending on the oven and size of the vegetable pieces.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
