Instructions
step 1 Preheat the oven to 400°F (200°C).
step 2 In a large bowl, toss the halved baby potatoes with 1 tablespoon olive oil, half the garlic, thyme, rosemary, salt, and pepper.
step 3 Spread the potatoes in a greased 9×13-inch baking dish or sheet pan. Bake for 15 minutes.
step 4 Meanwhile, season the chicken breasts with paprika, salt, pepper, and the remaining garlic and dried herbs. Drizzle with 1 tablespoon olive oil and rub evenly.
step 5 After 15 minutes, remove the potatoes from the oven and nestle the chicken breasts on top.
step 6 Toss green beans with remaining olive oil, a pinch of salt, and pepper, then add them around the chicken and potatoes.
step 7 Return the pan to the oven and bake for 20-25 minutes, or until chicken is cooked through (internal temp 165°F) and vegetables are tender.
step 8 Broil for 2-3 minutes at the end for added color, if desired.
step 9 Garnish with fresh 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. To keep chicken moist, add a splash of broth or cover with foil when reheating in the oven.
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