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Preheat oven to 400°F (200°C). Lightly grease a large baking dish or sheet pan.

In a small bowl, mix the olive oil, Dijon mustard, minced garlic, chopped fresh parsley (or dried), dried oregano, smoked paprika, salt, and pepper.

Place the chicken breasts in the center of the prepared baking dish. Rub generously with half of the herb mixture.

Toss the halved baby potatoes in the remaining herb mixture and scatter them around the chicken in the baking dish.

Bake for 25 minutes, uncovered.

Remove the pan from the oven. Add the trimmed green beans to the pan, drizzle with a little additional olive oil if desired, and season lightly with salt and pepper. Toss gently to combine with the pan juices and seasonings.

Return to the oven and bake for 15–20 minutes more, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C), and the potatoes are golden and tender.

Optional: Sprinkle grated Parmesan cheese on top before serving.


Preheat oven to 400°F (200°C). Lightly grease a large baking dish or sheet pan.

In a small bowl, mix the olive oil, Dijon mustard, minced garlic, chopped fresh parsley (or dried), dried oregano, smoked paprika, salt, and pepper.

Place the chicken breasts in the center of the prepared baking dish. Rub generously with half of the herb mixture.

Toss the halved baby potatoes in the remaining herb mixture and scatter them around the chicken in the baking dish.

Bake for 25 minutes, uncovered.

Remove the pan from the oven. Add the trimmed green beans to the pan, drizzle with a little additional olive oil if desired, and season lightly with salt and pepper. Toss gently to combine with the pan juices and seasonings.

Return to the oven and bake for 15–20 minutes more, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C), and the potatoes are golden and tender.

Optional: Sprinkle grated Parmesan cheese on top before serving.
