1 1/2lbschicken breasts, cut into 1-inch pieces, boneless and skinless, about 3 chicken breasts
12ozfresh green beans, cut into halves or thirds
12ozbaby dutch yellow potatoes, cut into 1-inch pieces
4tbsplemon juice
2tbspolive oil, extra virgin
1/2tsponion powder
1/2tspgarlic powder
3/4tspsalt
1tbspdried basil
Optional: fresh chopped herbs for garnish (I like basil or rosemary for this recipe.)
Instructions
Preheat oven to 425 degrees.
Spread green beans, potatoes, and chicken on a 12x17 baking sheet.
In a small bowl stir together olive oil, 3 tbsp lemon juice (save the extra 1 tbsp for later), onion powder, garlic powder, salt, and dried basil. Pour mixture over the chicken, green beans, and potatoes on the baking sheet. Stir so everything is coated and then spread out all ingredients in a single layer.
Bake for 20 minutes or until chicken is cooked through and veggies are tender. You can serve as is but if you'd like to get a bit of browning on everything carefully move the oven rack up to the top. Turn the broiler on high. Broil for about 2 minutes (check it so you don't burn anything).
Remove pan from oven. Drizzle remaining 1 tbsp of lemon juice. Optional: top with any chopped fresh herbs you have. (I like rosemary or basil here.) Serve!
Notes
I use a 12 x 17 baking sheet for all my sheet pan recipes. This accommodates a lot of food without overcrowding. If your baking sheet is smaller, use two instead of one. (Don't overcrowd.)If you don't have baby dutch yellow potatoes you can use regular yellow or gold potatoes. Just make sure you're cutting them down to the appropriate size. If they're too large or too small they'll be under done or over done.