Heat oven to 400°F. Line two baking sheets with aluminum foil or parchment paper.
Do your prep work: Dice 5 red potatoes. Cut 1 lemon into 4 slices. Wash and trim 3 cups green beans and cut them in half.
5 red potatoes, 1 lemon, 3 cups green beans
On one of the baking sheets, place 1 lb. chicken breasts at the center. Surround with diced potatoes.
1 lb. chicken breasts
Drizzle the chicken and potatoes with 2½ Tablespoons olive oil. Toss the potatoes to coat.
2½ Tablespoons olive oil
Season evenly with 3 teaspoons Italian seasoning, 1 teaspoon smoked paprika, ½ teaspoon kosher salt, and ½ teaspoon pepper. Toss again.
3 teaspoons Italian seasoning, 1 teaspoon smoked paprika, ½ teaspoon kosher salt, ½ teaspoon pepper
Squeeze lemon over the chicken and potatoes. Arrange lemon slices on the baking sheet.
On the second baking sheet, place the 3 cups green beans. Drizzle with 1 teaspoon olive oil and season with ½ teaspoon garlic powder and 1 pinch salt and pepper. Toss to coat completely.
3 cups green beans, 1 teaspoon olive oil, ½ teaspoon garlic powder, 1 pinch salt and pepper
Add the baking sheet with the chicken and potatoes to the oven and bake for 5 minutes. After 5 minutes, place the green beans in the oven as well.
Bake both sheets for another 25 minutes.
Cut 1 cup kalamata olives into pieces and place them in a small bowl. Add lemon zest and juice from 1 lemon and mix to combine.
1 cup kalamata olives, 1 lemon
To serve, begin by plating potatoes, then topping with chicken. Add green beans to the side. Top with kalamata olive mix, then add ½ cup feta cheese. Garnish with a squeeze of lemon if desired.
½ cup feta cheese