Sheet-Pan Garlic Butter Chicken with Green Beans and Potatoes

Preheat your oven to 425°F (218°C). Line a large rimmed baking sheet with aluminum foil or parchment paper for easy cleanup.

Wash 1 lb baby yellow potatoes and dice them into small 1/2-inch pieces. Wash 8 oz fresh green beans and trim off the tough stem ends.

Pat dry 3 lb raw boneless, skinless chicken breasts with paper towels (do not wash chicken) and dice into 1/2-inch cubes.

In a small microwave-safe bowl, melt 4 tbsp unsalted butter. Stir in 4 minced garlic cloves, 1 tsp dried oregano, 1.5 tsp salt, and 0.5 tsp black pepper.

Place the diced potatoes and trimmed green beans on one side of the baking sheet. Drizzle with 2 tbsp olive oil and toss to coat. Arrange the diced chicken cubes in a single layer on the other side of the baking sheet.

Drizzle the garlic butter mixture evenly over the chicken, potatoes, and green beans. Toss the ingredients gently on their respective sides of the pan to ensure everything is thoroughly coated, then spread them back out into a flat, single layer.

Roast in the preheated oven for 18 minutes, or until the potatoes are fork-tender and the chicken is cooked through to an internal temperature of 165°F (74°C).

Remove the sheet pan from the oven. Carefully measure out half of the roasted chicken (approximately 1.5 lb) and transfer it to an airtight container. Allow it to cool slightly, then seal and refrigerate to reserve for Wednesday's meal. Serve the remaining chicken, potatoes, and green beans immediately.