Preheat your oven to 425°F and line a sheet pan with parchment paper for easy cleanup. If you don’t have parchment, a light spray of cooking oil will do the trick.
In a medium bowl, combine the red potatoes with a drizzle of olive oil, minced garlic, and a sprinkle of salt and pepper. Toss everything well so the potatoes are evenly coated in the seasoned oil.
Spread the seasoned potatoes evenly on one third of the prepared sheet pan. This allows them to roast while the chicken cooks.
Pop the pan into the oven and let the potatoes bake for about 10 to 15 minutes. If you want those potatoes to be extra crispy and browned, consider leaving them in for a few extra minutes.
While the potatoes are cooking, take the remaining olive oil, parmesan, breadcrumbs, minced garlic, and seasonings in a large bowl. Toss in the chicken breasts and gently coat each piece thoroughly.
Once the potatoes have had a head start, carefully remove the pan from the oven and add the coated chicken to the other side of the pan.
Before placing it back in the oven, prepare the green beans by combining them in another bowl with a bit of olive oil, garlic, and salt and pepper. Toss to coat and then add them onto the pan with the potatoes and chicken.
Return the pan to the oven and continue baking for about 25 minutes, or until the chicken reaches an internal temperature of 165°F. Keep an eye on the potatoes; you want them fork-tender with a nice golden-brown color.
For extra crispy potatoes, you can turn the oven to broil on high for an additional 4 to 5 minutes at the end. Just watch closely to prevent burning.
Once everything is cooked, remove the pan from the oven, allowing it to cool for a few minutes before serving. This resting time helps the juices redistribute in the chicken, keeping it moist!
