Herb Roasted Chicken with Garlic Mustard Potatoes and Green Beans Tips, FAQ & printable recipe

Tips for success

For the crispiest potatoes, place them cut-side down on the sheet pan. This direct contact with the hot metal surface caramelizes the natural starches and the mustard coating, creating a deeply golden, flavorful crust.

Additionally, let the chicken breasts sit at room temperature for about fifteen to twenty minutes before roasting to ensure even cooking throughout the meat.

If you prefer a bit of acidity to cut through the richness of the dish, squeeze a small amount of fresh lemon juice over the green beans and roasted potatoes just before serving. This simple addition brightens the overall flavor profile and complements the garlic and mustard beautifully without overpowering the delicate herbs on the chicken.

Variations

• Lemon Herb Chicken: Add fresh lemon zest and a splash of lemon juice to the chicken seasoning for a bright, citrusy twist.
• Spicy Mustard Potatoes: Incorporate a pinch of cayenne pepper or red pepper flakes into the mustard coating for a spicy kick.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.

Freezer

Freezing is not recommended as the green beans and potatoes will lose their pleasant texture upon thawing.

Reheat

Reheat in a 350°F (175°C) oven for 10 to 15 minutes, or in a microwave, splashing with a little water or broth to keep the chicken moist.

Store any leftovers in an airtight container in the refrigerator within two hours of cooking to maintain freshness and safety. Keep the chicken, potatoes, and green beans together so the remaining savory juices continue to flavor the vegetables. Leftovers will keep well for up to three to four days, making this an excellent option for weekly meal prep.

You can prep the ingredients ahead of time to save precious minutes on busy evenings. Cut the potatoes, trim the green beans, and mix the garlic mustard glaze up to a day in advance, storing them in separate containers in the refrigerator.

You can also season the chicken breasts with the herb rub a few hours early, keeping them covered in the fridge until ready to roast.

Serving ideas

Present this beautiful meal directly in a warm, rectangular glass baking dish to showcase the vibrant colors of the green beans, the golden potatoes, and the sliced herb chicken.

Arrange the sliced chicken breasts down the center, flanked by the roasted potatoes on one side and the glistening green beans on the other, creating an appealing and rustic family-style presentation.

To complete the dining experience, serve this dish alongside a simple, crisp garden salad dressed with a light vinaigrette.

A crusty baguette or warm dinner rolls are also excellent additions, perfect for wiping up any extra savory pan drippings left on the plate. Pair the meal with a chilled glass of dry white wine, such as Sauvignon Blanc, to complement the garlic and mustard notes.

Frequently asked questions

Recipe card

Herb Roasted Chicken with Garlic Mustard Potatoes and Green Beans

Prep 15 minCook 40 minRest 5 minTotal 1 hServes 4

Ingredients

• 4 boneless skinless chicken breasts
• 2 tbsp mixed herbs
• 3 cloves garlic, minced
• 2 tbsp mustard
• 1 lb baby potatoes, cut in half
• 12 oz fresh green beans, trimmed

Instructions

1. In a large mixing bowl, combine the halved baby potatoes, minced garlic, and mustard. Toss the ingredients thoroughly until every potato half is evenly coated with the mustard mixture.
2. Pat the chicken breasts dry with paper towels. Rub them generously on all sides with the mixed herbs, pressing the herbs gently so they adhere to the meat to form a nice crust.
3. Preheat the oven to 400°F (200°C). Arrange the seasoned chicken breasts and the mustard-coated baby potatoes in a single layer on a large rimmed sheet pan, ensuring they are not overcrowded to allow for proper browning and crispy edges.
4. Roast in the preheated oven for 25 to 30 minutes. The chicken breasts must reach a safe internal temperature of 165°F (74°C) when tested with a meat thermometer in the thickest part. Remove the chicken to a cutting board to rest.
5. While the chicken rests, add the trimmed green beans to the sheet pan, tossing them directly in the hot pan drippings and roasting for an additional 8 to 10 minutes until they are tender-crisp and vibrant green.
6. Using a sharp chef knife, slice the rested, juicy herb-crusted chicken breasts on a clean cutting board. Arrange the sliced chicken, roasted garlic mustard potatoes, and green beans neatly inside a rectangular glass baking dish before serving.

Contains: mustard

Estimated nutrition per serving

Calories

320

Protein

34 g

Carbohydrates

28 g

Fat

8 g

Fiber

4.5 g

Sugar

3 g

Sodium

650 mg

Automatic estimate from the ingredient list, not laboratory-verified.