Instructions
step 1 Preheat oven to 400°F (200°C).
step 2 In a large bowl, toss baby potatoes with 1 tbsp olive oil, half the minced garlic, rosemary, salt, and pepper. Arrange on one side of a large baking dish.
step 3 Rub chicken breasts with 1 tbsp olive oil, smoked paprika, thyme, remaining garlic, salt, and pepper. Place in the center of the baking dish.
step 4 Roast for 25 minutes, uncovered.
step 5 Remove the dish from the oven and add green beans tossed with remaining 1 tbsp olive oil and a pinch of salt.
step 6 Return to the oven and roast for another 15–20 minutes, or until chicken is cooked through (internal temp 165°F) and potatoes are tender.
step 7 Let chicken rest for 5 minutes before slicing.
step 8 Garnish the entire dish with chopped parsley and a squeeze of fresh lemon juice if desired.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven at 350°F until warmed through. To keep the green beans crisp, reheat separately or lightly sauté them.
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