Instructions:
step 1 Preheat oven to 400°F (200°C). Lightly grease a large baking dish or sheet pan.
step 2 In a small bowl, whisk together olive oil, mustard, garlic powder, onion powder, thyme, rosemary, paprika, salt, and pepper.
step 3 Place chicken breasts in the baking dish and coat with the herb mixture.
step 4 Toss baby potatoes in the remaining herb oil and arrange around the chicken.
step 5 Roast for 25-30 minutes. Remove from oven, add green beans around the edges, and toss lightly in pan juices.
step 6 Return to oven and roast an additional 10-15 minutes, or until chicken is cooked through (165°F internal temp) and potatoes are tender.
step 7 Let chicken rest for 5 minutes, then slice and serve with potatoes and green beans. Garnish with chopped parsley.
Storage and Reheating Tips:
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F (175°C) oven or microwave until warmed through. To keep green beans from overcooking, reheat separately if desired.
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