Garlic Butter Chicken & Smashed Potatoes

Instructions

1. 1

   Boil the baby potatoes in salted water for 12-15 minutes until fork-tender. Drain and let steam dry for a minute.

2. 2

   While potatoes boil, mix melted butter, minced garlic, and parsley in a small bowl.

3. 3

   Preheat oven to 220°C (425°F). Line a large baking sheet with parchment paper.

4. 4

   Place potatoes on one side of the sheet pan. Use the bottom of a glass to smash them flat (about 1cm thick). Drizzle with olive oil, salt, and pepper.

5. 5

   Place chicken breasts in the center and green beans on the other side. Brush the garlic butter mixture generously over the chicken and potatoes.

6. 6

   Roast for 20-25 minutes until chicken is cooked through (internal temp 74°C/165°F) and potatoes are crispy edges. Slice chicken before serving.