Cooking Instructions

• Preheat the oven to 425°F. Spray a large baking sheet with nonstick cooking spray or line with parchment paper.
• In a large mixing bowl, add 1½ lbs baby potatoes, 3 minced garlic cloves, 2 tablespoon olive oil, 2 tablespoon grated parmesan cheese (optional), 1 teaspoon Italian seasoning, ½ teaspoon salt, and ¼ teaspoon ground black pepper. Toss to coat evenly.
• Spread the potatoes onto one-third of the baking sheet in a single layer. Bake for 15 minutes.
• While potatoes bake, mix the honey mustard sauce in a medium bowl: combine ⅓ cup honey, 3 tablespoon yellow mustard, 3 tablespoon dijon mustard, 2 minced garlic cloves, 1 teaspoon onion powder, and 1 teaspoon paprika.
• Add 4 chicken breasts to a large bowl. Pour the honey mustard sauce over top and toss to coat.
• After potatoes have baked for 15 minutes, remove the pan from the oven. Arrange the chicken in a single layer in the middle section of the pan. Return to the oven and bake for 5 minutes.
• In the same bowl used for the potatoes, add 1 lb green beans, 1 tablespoon olive oil, 1 tablespoon grated parmesan cheese (optional), ½ teaspoon salt, and ¼ teaspoon black pepper. Toss to coat.
• After chicken has baked for 5 minutes, remove the sheet pan and add the green beans to the remaining third. Return to the oven and bake for 20-25 minutes, or until the potatoes are tender and the chicken reaches 165°F internal temperature.