Instructions
step 1 Preheat oven to 400°F (200°C).
step 2 In a large bowl, toss halved baby potatoes with 1 tablespoon olive oil, half of the garlic, salt, pepper, thyme, and rosemary.
step 3 Spread the seasoned potatoes in a greased 9×13-inch baking dish. Roast for 15 minutes.
step 4 Season chicken breasts with salt, pepper, paprika, and remaining dried herbs. Drizzle with 1 tablespoon olive oil and rub evenly.
step 5 Remove the dish from the oven, place chicken breasts over the potatoes, and return to oven for 15 minutes.
step 6 Toss green beans and carrots with the last tablespoon of olive oil, remaining garlic, and a pinch of salt and pepper.
step 7 Add the veggies around the chicken and potatoes. Roast everything for an additional 15-20 minutes, until chicken reaches 165°F and vegetables are tender.
step 8 Optionally broil for 2-3 minutes for extra golden edges.
step 9 Garnish with freshly chopped parsley before serving.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven at 350°F until warmed through. Cover with foil when reheating to retain moisture.
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