Ingredients
For the chicken:
2 chicken breasts, skinless
1 tbsp olive oil
1 tsp Dijon mustard
1 garlic clove, minced 
½ tsp dried thyme
½ tsp dried rosemary
Salt and black pepper, to taste
1 tbsp chopped fresh parsley (for garnish)
For the potatoes:
300 g baby potatoes, halved 
1 tbsp olive oil
½ tsp garlic powder
½ tsp dried oregano
Salt and pepper
A few rosemary sprigs (optional)
For the green beans:
150 g green beans, trimmed
1 tsp olive oil
Salt and pepper to taste
Instructions
Preheat the oven:
Set oven to 200°C (392°F). Lightly grease a baking dish or sheet pan.
Prepare the potatoes:
Toss halved baby potatoes with olive oil, garlic powder, oregano, salt, and pepper. Spread on one side of the baking dish.
Season the chicken:
In a small bowl, mix olive oil, mustard, garlic, thyme, rosemary, salt, and pepper. Rub onto the chicken breasts and place them beside the potatoes.
Bake – phase one:
Bake uncovered for 25 minutes.
Add green beans:
Toss green beans with olive oil, salt, and pepper. Add to the dish, nestling them between the chicken and potatoes. Bake for another 10–15 minutes, until the chicken reaches 74°C (165°F) internal temp and the potatoes are golden.
Slice and serve:
Let the chicken rest 5 minutes, then slice. Serve with potatoes and green beans, and garnish with fresh parsley.