One pan chicken potatoes and green beans

Found this on Facebook. Absolutely delicious, and my family loves it.

This is probably the most versatile dinner recipe out there. You can use basically whatever veggies you have on hand, whatever type of chicken, whatever seasonings. This recipe just reflects my favorite combo to use. If your using some veggies that cook quicker (like green beans or zucchini or peppers for example) then you may want to give the chicken a head start before adding the veggies to the pan. Traditionally bone-in, skin-on chicken is better for roasting, as it will retain it's moisture better, but I'm not a huge fan of dark meat, so I stick with boneless, skinless breasts and I've never had an issue with them drying out. Roasting the garlic in whole cloves assures it won't burn, it just carmelizes and turns sweet and soft. For step 1, you can prepare the marinade and get it on the chicken the night before if you want, just be sure to set some marinade aside covered for the veggies.

So flavorful.

Easy, tasty & minimal clean up after. Who doesn't like that?

The chicken turned out to be so juicy and tender. I think I might cook the chicken again with other spices to use for tacos. It shredded incredibly good.

#Mycookbook Another recipe off the top of my head and turned out amazing! The chicken was sooooo crispy!!! UGHHH DELISH!!!

This has to be the easiest way to make a full meal all at once! I used 4 breasts and 8 thighs here. I didn't have the italian seasoning mix so I used 1 pkg lipton onion soup mix and coated the chicken and another pack to toss the potatoes in, did that in gallon baggies then laid it out in the dish covered and baked for 1 1/2 hours.

Found this online and added some ingredients

I'm trying to eat low-carb, great to eat by itself and make with white rice for others. Also great as a meal prep. #savory