Instructions
step 1: Preheat oven to 400°F (200°C).
step 2: In a small bowl, whisk together olive oil, Dijon mustard, garlic, thyme, rosemary, paprika, salt, and pepper.
step 3: Toss halved baby potatoes with half of the herb mixture and spread them in a greased baking dish.
step 4: Rub the remaining herb mixture over the chicken breasts and nestle them among the potatoes.
step 5: Roast uncovered for 25-30 minutes until chicken is cooked through (internal temp 165°F/74°C) and potatoes are tender.
step 6: Meanwhile, steam or boil the green beans for 4-5 minutes until just tender, then drain.
step 7: Add green beans to the baking dish during the last 5 minutes of roasting, or serve them fresh on the side.
step 8: Slice the chicken and serve with the roasted potatoes and green beans, garnished with fresh parsley or thyme.
Storage and Reheating Tips.
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F (175°C) until warmed through or use the microwave for convenience. Add a splash of broth or water before reheating to prevent dryness.
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