I made this for dinner tonight (with leftovers for lunch tomorrow). This would be an easy weeknight meal – I’ll definitely be making it again after work one night. I thought the green beans would be overcooked, but they came out perfectly. I feel like the amount of potatoes was a bit disproportionate to the amount of green beans, so I’ve adjusted the recipe below to use slightly more green beans (I used ½ pound).
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- 2 boneless skinless chicken breasts
- 1 cup Italian dressing
- ½ lb. baby potatoes
- ¾ lb. fresh green beans
- 1 lemon
- 1 tsp garlic powder
- kosher salt
- olive oil
Marinate chicken in the Italian dressing overnight.
Preheat oven to 400° (or 375° for convection).
Cut potatoes in half. Place into a bowl with the green beans. Drizzle with olive oil. Sprinkle with salt and pepper. Add garlic powder. Squeeze lemon juice into the bowl, and save the lemons. Toss potatoes and green beans to coat with all of the ingredients.
Place chicken breasts on the center of a rimmed baking sheet. (Tip: Line the baking sheet with parchment paper or a silicone baking mat for easy clean-up.) Place lemon quarters on top of chicken breasts. Spread potatoes and green beans in a single layer around the chicken.
Bake for 30-40 minutes, or until a meat thermometer registers 165°. Discard lemons before serving.