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 cook each ingredient on its own sheet pan.
Toss the potatoes with 1 tbsp of olive oil, 1 tsp salt and, ¼ tsp of black pepper. Place on cookie sheet and set in the oven. Set the timer for 10 minutes.
While the potatoes begin roasting salt each side of the chicken breasts using ¾ tsp of kosher salt. Allow to sit while you mix together the honey, mustard, garlic, onion powder, paprika, dried parsley, dried thyme with the remaining tablespoon of olive oil. Stir until combined.
When the timer goes off, place the chicken breasts onto their own sheet pan and brush liberally with honey mustard sauce. You should use all the sauce. Place into the oven and set the timer for 20 minutes.
In the meantime, toss the green beans with 1 tbsp of olive oil, ½ tsp salt and, ¼ tsp of black pepper. Once the timer goes off place the green beans on the sheet pan with the potatoes. Place back in the oven and set the timer for 20 more minutes. If the green beans look squished, you can place some of them with the chicken.
Remove everything from the oven and serve.