Step 1

Preheat oven to 425ºF.

Step 2

Microwave potatoes in a microwave safe bowl, covered in water, for 8-10 minutes, or until fork tender but still firm (soft enough to smash/flatten). Let cool for 5 minutes and then carefully drain.

Step 3

Rub a little bit of olive oil on rimmed baking sheet and place potatoes onto oil. Carefully smash/flatten with a potato masher or a fork. Rub potatoes with 1 tablespoon olive oil (a brush also works well for this), and sprinkle with salt and pepper.

Step 4

Place chicken next to potatoes. In a small bowl, mix together parsley, olive oil, mustard, lemon zest, garlic powder, salt and pepper. Rub this mixture onto each chicken thigh with a spoon or your hands.

Step 5

Bake for 15 minutes. Meanwhile, mix green beans with olive oil, salt and pepper. Remove pan from oven and add green beans in a single layer, if possible.

Step 6

Bake for an additional 10 minutes or until beans and potatoes are cooked and internal temperature of chicken reaches 165ºF.

Step 7

If desired, broil for 3-4 minutes on high to brown potatoes and make them extra crispy. Watch carefully to prevent burning!

Step 8

Squeeze with lemon juice (as much or as little as you like, alternately, you could serve it with lemon wedges). Serve immediately for best flavor and texture.