Lemon Herb Chicken Tray

• 170 g (about 6 oz), patted dry — Boneless skinless chicken breast, raw
• 200 g (about 7 oz), cut into 1/2-inch pieces — Raw baby potatoes
• 1 1/2 cups (150 g), trimmed and dried — Raw green beans
• 1 tbsp (13.5 g), divided — Extra-virgin olive oil
• 1 tbsp (15 g) — Fresh lemon juice
• 3 g (1 medium clove), finely grated — Raw garlic
• 3/4 tsp (0.75 g) — Dried oregano leaves
• 1/4 tsp (0.6 g) — Smoked paprika
• 1.5 g, divided — Kosher salt, measured by weight
• 1/4 tsp (0.6 g) — Ground black pepper

Method

1. 1Preheat the ovenHeat the oven to 425°F and place a rimmed sheet pan on a stable work surface.425°FLook for: The oven indicates that it has fully reached 425°F.
2. 2Start the potatoesToss the potato pieces with 1 1/2 teaspoons olive oil and 0.75 g salt, then spread them cut-side down on the pan.Look for: The potatoes sit in one uncrowded layer with their cut faces against the pan.
3. 3Give the potatoes a head startRoast the potatoes at 425°F for 10 minutes while you prepare the chicken and beans.10 min · 425°FLook for: The potato edges are pale golden but the centers still resist a knife.Safety: Use dry oven mitts whenever moving the hot sheet pan.
4. 4Mix the lemon, garlic, and herbsStir the remaining olive oil and salt with the lemon juice, garlic, oregano, paprika, and black pepper.Look for: The mixture is uniform with no dry spice pockets or garlic clumps.
5. 5Season the green beans safelyBefore touching the raw chicken, spoon one-third of the lemon-garlic-herb mixture into a clean bowl and toss it with the green beans.Look for: Every bean has a thin lemon-herb coating without excess liquid.Safety: Reserve the bean portion before the remaining lemon-garlic-herb mixture touches raw chicken.
6. 6Season the chickenRub the remaining lemon-herb mixture over both sides of the patted-dry chicken breast.Look for: The chicken has an even coating with no bare patches.Safety: Wash hands, utensils, and work surfaces after contact with raw chicken.
7. 7Arrange and roast the trayTurn the potatoes, place the chicken in the center, arrange the beans around it, and roast at 425°F for 15 to 18 minutes.18 min · 165°FLook for: The potatoes are knife-tender, the beans are blistered but green, and the chicken reaches 165°F.Safety: Check 165°F in the thickest part of the chicken with a clean thermometer.
8. 8Rest, slice, and serveMove the chicken to a clean board for 5 minutes, toss the vegetables in the pan juices, then slice the chicken across the grain.5 minLook for: The chicken holds its juices when sliced and the vegetables are lightly coated.Safety: Use a clean board and knife for cooked chicken and refrigerate leftovers within 2 hours.