1. Preheat your oven to 425°F. Line a large sheet pan with parchment paper or lightly grease it.

2. In a mixing bowl, toss the halved baby potatoes with 2 tablespoon of olive oil, minced garlic, 3 tablespoon of grated Parmesan cheese, salt, and black pepper. Spread them evenly across one third of the sheet pan and roast for about 10 to 15 minutes until golden brown.

3. In the same bowl, combine the chicken breasts with 2 tablespoon of olive oil, minced garlic, 1/3 cup of grated Parmesan cheese, Italian breadcrumbs, cracked black pepper, and sea salt. Mix until the chicken is well coated.

4. Once the potatoes have roasted, shift them to one side and place the coated chicken pieces on another third of the pan. Return to the oven to continue baking.

5. Toss the green beans with 1 tablespoon of olive oil, minced garlic, salt, and black pepper. Add them to the remaining space on the sheet pan around the chicken and potatoes.

6. Bake everything together for about 25 minutes until the chicken reaches an internal temperature of 165°F and the crust is golden and crispy.

7. For extra crispiness, broil on high for an additional 3 to 5 minutes if desired.

8. Let the dish rest for a few minutes before serving.