Sheet Pan Chicken with Roasted Potatoes and Green Beans

Make the sauce: Whisk together chicken broth, lemon juice, and Dijon mustard. Drizzle over the chicken and vegetables.

Bake: Roast for 40-45 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender.

Serve & enjoy: Let rest for 5 minutes before slicing the chicken. Plate with veggies and drizzle any remaining sauce from the pan for extra flavor!

Notes & Variations

Veggie swap: Use carrots, zucchini, or bell peppers instead of green beans.

Make it spicy: Add a dash of chili flakes for a kick.

Add cheese: Sprinkle Parmesan over the dish during the last 10 minutes of baking for a cheesy finish.