Preheat the oven to 425°F and line a sheet pan with parchment paper. Position a rack in the center of the oven.

In a medium bowl, toss the potatoes with 1-2 minced garlic cloves, 2 tablespoons olive oil, 2 tablespoons grated parmesan, and salt and pepper to taste. Make sure pieces are coated.

Spread the potatoes over one-third of the sheet pan in a single layer. Roast for 10–15 minutes to get them started.

While the potatoes roast, combine 2 tablespoons olive oil, 2 minced garlic cloves, 1/3 cup grated parmesan, 1/3 cup breadcrumbs, 1/2 teaspoon cracked black pepper, and 1/2–3/4 teaspoon sea salt in the same bowl.

Press the mixture onto each chicken breast so they’re well coated.

After the potatoes have roasted for 10–15 minutes, remove the pan from the oven. Place the coated chicken breasts beside the potatoes.

In a small bowl, toss the green beans with 1 tablespoon olive oil, 1 minced garlic clove, optional 1 tablespoon parmesan, and salt and pepper. Add them to the pan.

Return the sheet pan to the oven and bake for about 25 minutes, or until the thickest part of the chicken registers 165°F with an instant-read thermometer.

If you want crispier potato edges and a golden crust, switch the oven to broil for 4–5 minutes at the end and watch closely to avoid burning.

Remove the pan, let the chicken rest for a few minutes, then slice against the grain.

Serve warm with potatoes and green beans. Add a lemon wedge or a simple dipping sauce if you like.