Instructions:
step 1 Preheat oven to 400°F (200°C). In a small bowl, mix together olive oil, melted butter, garlic powder, onion powder, thyme, rosemary, paprika, salt, pepper, and parsley.
step 2 Pat chicken breasts dry and coat them evenly with the herb butter mixture. Place in the center of a large baking dish.
step 3 Toss baby potatoes with olive oil, garlic powder, salt, pepper, and chopped parsley. Arrange them around the chicken in the baking dish.
step 4 Bake uncovered for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the potatoes are golden and fork-tender.
step 5 While chicken and potatoes bake, bring a pot of salted water to a boil. Blanch green beans for 3-4 minutes, then drain.
step 6 Heat butter in a skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add green beans, season with salt and pepper, and toss to coat. Cook for 3-4 minutes until tender-crisp.
step 7 Serve sliced chicken with roasted potatoes and garlic green beans. Garnish with additional fresh parsley if desired.
Storage and Reheating Tips:
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat chicken and potatoes in the oven at 350°F for best texture. Green beans can be reheated in a skillet or microwave until warmed through.
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