Instructions:
step 1 Preheat oven to 400°F (200°C).
step 2 In a small bowl, mix 2 tablespoons of olive oil with garlic, rosemary, thyme, paprika, salt, and pepper.
step 3 Rub the mixture all over the chicken breasts and let marinate while prepping the rest.
step 4 In a large mixing bowl, toss halved baby potatoes with 1 tablespoon olive oil, a pinch of salt, pepper, and some chopped parsley.
step 5 Place the chicken breasts on one side of a large baking dish or sheet pan. Add the seasoned potatoes next to them.
step 6 Roast in the oven for 25 minutes.
step 7 Remove the pan, add the green beans (tossed lightly in olive oil and lemon juice), and return to oven for another 10-15 minutes, until the chicken is cooked through and the potatoes are tender.
step 8 Let the chicken rest for a few minutes, then slice and serve with potatoes and green beans.
Storage and Reheating Tips:
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for about 10 minutes or until warmed through. For quicker reheating, use the microwave in 30-second intervals, but avoid overcooking to preserve texture.
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