Preheat oven to 450°F. Line two sheet pans with foil and spray lightly with non-stick spray. If you have a double oven or three racks, you can opt to use 3 sheet pans, one for each ingredient.
Cut the potatoes evenly in 1-inch pieces. Toss with 1 tablespoon of olive oil, 1 teaspoon salt and, ¼ teaspoon of black pepper. Place on one of the prepared sheet pans and bake for 20 minutes.
olive oil, kosher salt, pepper, 2 lbs potatoes
Next, if using fresh green beans, trim off the stems. Toss with 1 tablespoon of olive oil, ½ teaspoon salt and, ¼ teaspoon of black pepper. Set aside.
1 lb green beans, olive oil, kosher salt, pepper
Meanwhile, salt each side of the chicken breasts, using ¾ teaspoon of kosher salt total. Allow to sit.
kosher salt
In a small bowl, mix together the honey, mustard, garlic, onion powder, paprika, dried parsley, dried thyme and olive oil. Stir until combined.
⅓ cup honey, 3 tablespoon yellow mustard, 3 tablespoon stone ground or dijon mustard, 1½ teaspoon garlic, 1 teaspoon onion powder, 1 teaspoon paprika, 1 teaspoon dried parsley, 1 teaspoon dried thyme, 1 tablespoon olive oil
After the potatoes have been cooking for 20 minutes, remove from the oven. Add the prepared green beans to the side of the potatoes (if they look squished, add some of the green beans with the chicken).Place the salted chicken breasts onto the second prepared sheet pan. Brush liberally with honey mustard sauce (you should use all the sauce). Place both pans back into the oven and bake for 15-20 minutes, checking for doneness at the 15 minute mark. Remove once the potatoes are golden brown, the green beans are tender-crisp, and the chicken reaches 160°F. Cool for 5 minutes, then serve.
We love comments! Please come back and leave us one after you’ve tried this recipe.