# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts, about 1.5 lbs
02 - 2 tablespoons olive oil
03 - 2 tablespoons fresh lemon juice
04 - 1 teaspoon lemon zest
05 - 3 garlic cloves, minced
06 - 1 teaspoon dried oregano
07 - 1 teaspoon dried thyme
08 - 1 teaspoon salt
09 - ½ teaspoon black pepper
→ Vegetables
10 - 1 lb baby potatoes, halved
11 - 8 oz green beans, trimmed
12 - 1 tablespoon olive oil
13 - ½ teaspoon salt
14 - ¼ teaspoon black pepper
→ Garnish
15 - Fresh parsley, chopped
16 - Lemon wedges
# Method:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil for easy cleanup.
02 - In a large bowl, whisk together 2 tablespoons olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, salt, and pepper until well combined.
03 - Add chicken breasts to the marinade and toss to coat evenly. Let rest while preparing vegetables.
04 - In a separate bowl, toss halved potatoes with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper.
05 - Spread seasoned potatoes on the prepared sheet pan cut side down. Roast for 15 minutes.
06 - Remove sheet pan from oven. Push potatoes to one side and arrange marinated chicken breasts and green beans on the pan. Drizzle any remaining marinade over chicken and beans.
07 - Return sheet pan to oven and roast for 20 minutes until chicken reaches internal temperature of 165°F and potatoes are golden and tender.
08 - Broil for 2-3 minutes if additional browning is desired.
09 - Transfer to serving platter. Garnish with fresh parsley and lemon wedges.
