step 1 Preheat the oven to 400°F (200°C).
step 2 In a large bowl, toss the baby potatoes with 1 tablespoon olive oil, half the minced garlic, half the rosemary, thyme, parsley, salt, and pepper.
step 3 Arrange the potatoes on one side of a large baking dish or sheet pan.
step 4 In the same bowl, coat the chicken breasts with 1 tablespoon olive oil, the remaining herbs, garlic, paprika, salt, and pepper.
step 5 Place the chicken in the center of the pan next to the potatoes.
step 6 Bake for 20 minutes.
step 7 Meanwhile, toss the green beans with the remaining tablespoon of olive oil, a pinch of salt, pepper, and lemon juice.
step 8 After 20 minutes, add the green beans to the pan and bake for another 10-15 minutes, until the chicken is cooked through and the vegetables are tender.
step 9 Let the chicken rest for 5 minutes before slicing.
step 10 Garnish with extra parsley before serving.
Storage and Reheating Tips:
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or in the oven at 350°F (175°C) until warmed through. This dish is meal prep-friendly and can also be frozen for up to 2 months.
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