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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 tbsp of olive oil, 1 tsp salt and, ¼ tsp of black pepper. Place on one of the prepared sheet pans and bake for 20 minutes.
Next, if using fresh green beans, trim off the stems. Toss with 1 tbsp of olive oil, ½ tsp salt and, ¼ tsp of black pepper. Set aside.
Meanwhile, salt each side of the chicken breasts, using ¾ tsp of kosher salt total. Allow to sit.
In a small bowl, mix together the honey, mustard, garlic, onion powder, paprika, dried parsley, dried thyme and olive oil. Stir until combined.
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.
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