Instructions:
step 1 Preheat oven to 400°F (200°C). Lightly grease a baking dish or sheet pan.
step 2 In a small bowl, mix olive oil, rosemary, thyme, garlic powder, onion powder, salt, pepper, and lemon juice. Rub evenly over chicken breasts.
step 3 In a large bowl, toss halved baby potatoes with olive oil, minced garlic, salt, and pepper. Spread them on one side of the baking dish.
step 4 Place the seasoned chicken breasts on the other side of the dish. Roast for 25-30 minutes, or until chicken reaches 165°F (74°C) internal temperature and potatoes are golden and tender.
step 5 While chicken and potatoes roast, bring a pot of salted water to a boil. Add green beans and blanch for 2-3 minutes until just tender. Drain and set aside.
step 6 Melt butter in a skillet over medium heat. Add green beans, season with salt, pepper, and garlic powder, and sauté for 3-4 minutes.
step 7 Once the chicken and potatoes are done, remove from oven. Garnish potatoes with chopped parsley. Serve everything together warm.
Storage and Reheating Tips:
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave until warmed through. To keep the green beans crisp, reheat them in a skillet over medium heat.
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