Mustardy Sheet-Pan Chicken

Method

1. Preheat oven to 400°F on convection or 425°F without convection.
2. Marinate the chicken: in a large bowl, combine sliced chicken, garlic, mustard, thyme, salt, chili flakes, pepper, and 1 Tbsp olive oil. Squeeze in half of a small lemon and slice the other half into circles and add to the chicken. Mix well, cover, and refrigerate for 30 minutes to 2 hours. (If you can't let it marinate, that's okay.)
3. After the chicken is almost done marinating, spread the potatoes on a large parchment-lined sheet pan and drizzle with a little oil and salt. Roast for about 15 minutes.
4. Remove the sheet pan and add green beans, tomatoes, garlic powder, a pinch of salt, pepper, and 1–2 teaspoons of oil. Toss well.
5. Place the chicken on top of the vegetables and cook for 20–30 minutes, or until the chicken and vegetables are cooked through.