Instructions
step 1 Preheat oven to 400°F (200°C).
step 2 In a small bowl, mix olive oil, melted butter, Dijon mustard, garlic, rosemary, thyme, paprika, salt, and pepper.
step 3 Place chicken breasts on one side of a greased baking dish. Brush with herb mixture.
step 4 Add halved baby potatoes to the other side of the dish. Toss with some of the herb mixture until evenly coated.
step 5 Roast in the oven for 25 minutes.
step 6 After 25 minutes, add green beans to the dish. Toss gently in pan juices and return to oven.
step 7 Roast for another 10-15 minutes until chicken is cooked through (165°F internal temp), potatoes are tender, and green beans are crisp-tender.
step 8 Let rest 5 minutes before slicing the chicken. Garnish with fresh parsley and serve hot.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F or in a skillet over medium heat until warmed through. Green beans can also be reheated in the microwave for convenience.
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