A spiced-up olive oil is a beautiful thing. Here it does double duty, seasoning both the chicken itself and the bed of vegetables it bakes on. I threw in tomatoes and shallots, but you could totally swap in mushrooms for the tomatoes, and thinly sliced onions for the shallots. You do you!
- 3 tablespoons olive oil
- 1 tablespoon sweet paprika
- 1 tablespoon garlic powder
- 1 teaspoon ground cumin
- ½ teaspoon cayenne pepper
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 pound green beans, trimmed
- 1 cup cherry tomatoes
- 1 large shallot, thinly sliced
- 2 large bone-in, skin-on chicken breast halves (about 2 pounds)
Preheat the oven to 350°F.
Combine the olive oil, paprika, garlic powder, cumin, cayenne, salt, and pepper in a large bowl. Scoop out 2 tablespoons of the spiced oil into a small bowl; set aside. Add the green beans, tomatoes, and shallots to the large bowl and toss the veggies in the spiced oil. Transfer the veggies to a large rimmed sheet pan and spread them out evenly.
Put the chicken breasts on top of the veggies and rub each one with 1 tablespoon of the remaining spiced oil. Bake until the green beans are wilted and the chicken is cooked and the skin is crisped on the edges, 35 to 40 minutes.
Transfer the chicken to a cutting board and slice it across the grain. Serve the chicken with the veggies and any accumulated juices.