Step 1: Preheat the oven

• Preheat your oven to 400°F (200°C)

• Line a large sheet pan with parchment paper or lightly grease it with olive oil

Step 2: Make the parmesan coating

• In a shallow bowl, combine grated parmesan, panko breadcrumbs, garlic powder, onion powder, smoked paprika, oregano, salt, and black pepper

• Mix thoroughly to create a uniform coating mixture

Step 3: Coat the chicken

• Brush each chicken breast with olive oil

• Press both sides of the chicken into the parmesan mixture, coating it well

• Set coated chicken aside

Step 4: Prepare the vegetables

• In a bowl, toss the baby potatoes and carrots with 1 tablespoon olive oil, salt, and pepper

• Spread them on one side of the sheet pan

Step 5: Arrange chicken on the sheet pan

• Place the coated chicken breasts in the center of the pan

• Make sure they are spaced evenly to allow proper cooking

Step 6: Add green beans later

• Bake the chicken, potatoes, and carrots for 20 minutes

• After 20 minutes, toss the green beans in a little olive oil and add them to the pan

Step 7: Continue baking

• Bake for an additional 15 minutes or until the chicken reaches 165°F (74°C) internally

• The crust should be golden and crisp, and vegetables tender

Step 8: Garnish and serve

• Sprinkle chopped parsley over the dish

• Serve with fresh lemon wedges on the side