Chicken With Beans And Potatoes Recipes

{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!

GREEN BEANS, CHICKEN, AND POTATOES "ONE PAN WONDER"

Steps:

• Preheat oven to 350ºF.
• Layer your green beans, chicken, and potatoes in a 9x13 inch baking dish as seen above.
• Cut your butter into 12-16 slices and spread evenly atop the veggies and chicken.
• Sprinkle the Italian seasoning packet evenly over the beans, chicken, and potatoes and top with salt and pepper, to taste.
• Bake, uncovered, for 1 hour, until chicken is no longer pink and potatoes are soft. {If your beans start to get too cooked at about the 45 minute mark, place foil over the pan.}

ONE PAN CHICKEN GREEN BEANS AND POTATOES BAKED WITH LEMON AND GARLIC

Steps:

• Preheat oven to 425˚F and prepare a sheet pan by lightly spraying it with non-stick cooking spray.
• Lay chicken breasts flat on the sheet pan, side by side.
• Cut the ends of the green beans off and break in half, if desired.
• Place green beans onto sheet pan surrounding the chicken breasts.
• Dice the potatoes and place onto the sheet pan on top of and among the green beans.
• Spread lemon, garlic, salt and pepper over the chicken breasts evenly.
• Cut butter into 4 pats and spread evenly over the chicken.
• Place sheet pan in the oven and bake for 30 minutes.
• Remove from the oven and serve immediately.

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.

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.

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.

SLOW COOKER SEASONED CHICKEN, POTATOES AND GREEN BEANS

Steps:

• Start by placing the chicken the middle of the slow cooker. Next, add the green beans on one side. Then for the potatoes, you will need to mound them high off to the other side.
• In a medium-sized bowl, whisk together the lemon juice, olive oil, oregano, salt, pepper, onion powder, and garlic cloves.
• Pour this mixture evenly over the chicken, green beans and potatoes.
• Cover and cook on HIGH for 4 hours or LOW for 7 hours, without opening the lid during the cooking time.
• Note- Do NOT use lemon juice out of squeeze bottle, the recipe will not turn out correct.

ITALIAN CHICKEN, GREEN BEANS, AND POTATOES

Steps:

• Preheat the oven to 350 degrees F.
• Wash the green beans and potatoes.
• Peel the potatoes and cut into small cubes.
• Slice green beans into bite size pieces.
• Line one side of a 9x13-inch baking dish with green beans and line the other with the chunks of potato.
• Place the chicken breast between the green beans and potatoes. (I sliced my chicken in half to make thinner pieces of meat)
• Cut the butter into 1 tbsp squares and place evenly over the green beans, chicken, and potatoes.
• Sprinkle entire dish with Italian seasoning, salt, and pepper.
• Cover with foil and bake for 1 hour.

GARLIC & LEMON CHICKEN WITH GREEN BEANS & RED POTATOES

Steps:

• DIRECTIONS.
• Preheat oven to 400°F Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.
• In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken.
• Roast for 50 minutes. Remove the chicken from the dish or skillet. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. Place a chicken breast on each of 4 serving plates; divide the green beans and potatoes equally. Serve warm.

CHICKEN, POTATO & GREEN BEAN CURRY

Steps:

• Heat the oil in a large frying pan and cook the onion and chicken together over a medium heat for 5 mins until the onion is soft.
• Add the potatoes, curry paste and passata, bring to the boil, then cover and gently simmer for 15 mins. Add the beans and a splash of water and cook for 10-15 mins more until all the vegetables are tender and the chicken is cooked through. Remove from the heat and stir in the yogurt. Serve with rice or naan.