Preheat the oven to 425°F and line a sheet pan with parchment or spray it with cooking oil.

In a medium bowl, toss the potato pieces with 1 to 2 minced garlic cloves, 2 tablespoons olive oil, 2 tablespoons grated Parmesan, and salt and pepper.

Spread potatoes in a single layer on one third of the sheet pan. Roast for 10 to 15 minutes to give them a head start.

While the potatoes roast, make the chicken coating. In the same bowl mix 2 tablespoons olive oil, 2 minced garlic cloves, 1/3 cup grated Parmesan, 1/3 cup breadcrumbs, 1/2 teaspoon cracked pepper, and 1/2 to 3/4 teaspoon sea salt.

Press the mixture onto each chicken breast so it adheres.

Remove the pan from the oven and place the coated chicken on the pan beside the partially roasted potatoes.

Toss the green beans with 1 tablespoon olive oil, 1 minced garlic clove, 1 tablespoon Parmesan if using, and salt and pepper. Add the green beans to the sheet pan in a single layer.

Return the pan to the oven and bake for about 25 minutes, or until the chicken’s internal temperature reads 165°F and the potatoes are fork tender.

For extra crispy potatoes and crust, switch the oven to broil on high for 4 to 5 minutes while watching closely to avoid burning.

Remove the pan and let everything rest for several minutes before serving.