Instructions
step 1 Preheat oven to 400°F (200°C).
step 2 In a small bowl, mix olive oil, melted butter, garlic, thyme, rosemary, paprika, salt, and black pepper.
step 3 Place chicken breasts in a large mixing bowl or zip-top bag and pour half the herb mixture over them. Toss to coat evenly.
step 4 In a separate bowl, combine potatoes, carrots, and green beans with the remaining herb mixture. Toss to coat well.
step 5 Arrange the seasoned chicken breasts on one side of a greased or parchment-lined baking dish.
step 6 Spread the vegetables evenly on the other side of the baking dish.
step 7 Roast in the oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are fork-tender.
step 8 Remove from the oven and let rest for 5 minutes.
step 9 Garnish with chopped fresh parsley before serving.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F for 10-15 minutes or microwave individual portions on medium power until warmed through. Add a splash of broth or water if needed to keep the chicken moist.
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