# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (approximately 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 pound baby potatoes, halved
11 - 8 ounces 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
# How to Make It:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or aluminum foil for convenient cleanup.
02 - In a large mixing 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 thoroughly to coat all surfaces evenly. Set aside while preparing vegetables.
04 - In a separate bowl, combine halved potatoes with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper, tossing to coat.
05 - Spread seasoned potatoes on the prepared sheet pan with cut side facing down. Roast in the oven 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 the chicken and beans.
07 - Return sheet pan to oven and roast for 20 minutes, or until chicken reaches an internal temperature of 165°F and potatoes are golden and tender.
08 - If desired, broil the sheet pan for 2 to 3 minutes to enhance browning and color.
09 - Transfer to serving plates and garnish with fresh chopped parsley and lemon wedges.
