Instructions:
step 1 Preheat oven to 200°C (400°F).
step 2 In a large bowl, toss the halved baby potatoes with 2 tablespoons olive oil, 1/2 teaspoon smoked paprika, herbs, salt, and pepper.
step 3 Spread the potatoes in a large baking dish and roast for 15–20 minutes.
step 4 While potatoes roast, season chicken with garlic, 1 tablespoon olive oil, 1/2 teaspoon paprika, salt, and pepper.
step 5 Remove dish from oven, push potatoes to one side, and add the chicken tenderloins.
step 6 Drizzle melted butter over the chicken and potatoes.
step 7 Return to oven and bake for another 20 minutes, or until the chicken is cooked through and golden.
step 8 Meanwhile, steam or boil green beans until just tender, about 4–5 minutes.
step 9 Optional: squeeze lemon juice over the finished dish before serving.
step 10 Garnish with freshly chopped parsley and serve hot.
Storage and Reheating Tips:
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 180°C (350°F) until warmed through. Green beans can be reheated in a microwave or lightly sautéed for best texture.
Continue on the next page