Directions

1. Prepare the chicken marinade by peeling and finely chopping the garlic, zesting the lemon, juicing the lemon. Then mix the chopped garlic, lemon zest, lemon juice, olive oil and dijon mustard in a large bowl.

2. Add chicken breast to the marinade and use your hands to cover the chicken breast well in the marinade. Then let it marinade on the kitchen counter for 20-30 minutes or place in the fridge if you prefer.

3. In the meantime, wash and dry 1 small piece of baby potato and preheat the oven to 400F.

4. Add the marinated chicken breast to an ovenproof dish in one layer and drizzle the rest of the marinade left in the bowl over the chicken, then add baby potato around the chicken breast all in one layer. Make sure no chicken or potato is stacked on each other.

5. Bake for a total of 35-45 minutes or until a meat thermometer reads at least 165F internal temperature.

6. In the meantime, wash and dry green beans, add them to a small ovenproof dish (no problem if they’re stacked), drizzle a little bit of olive oil over them and sprinkle with sea salt and pepper, then use your hands to coat all beans and place the beans in the oven at about the 25-minutes chicken breast baking mark so all three (chicken breast, potato, beans) are cooked at hot at the same time.

7. Remove from the oven, sprinkle some freshly chopped parsley over the chicken and potato. Enjoy!