Preheat the oven to 400°F. Spray a 10x15-inch sheet tray or one of similar size with cooking spray and set aside.
In a medium bowl, stir together 6 Tablespoons unsalted butter, melted, 3 Tablespoons olive oil, 4 cloves garlic, minced and 0.7 ounce packet dried Italian dressing mix.
Place 12 ounces fresh green beans, stems trimmed and 1 pound red potatoes, cut into bite-sized pieces on the sheet tray. Drizzle with about ⅔ of the sauce and toss so the veggies are coated. Set aside the leftover mixture.
Move the veggies over so there is enough room to place the chicken.
Season 2 medium boneless, skinless chicken breasts on both sides with 1/4 teaspoon paprika, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder and 1/4 teaspoon black pepper. Place on the sheet tray.
Add 1/3 cup freshly grated parmesan cheese and 1/4 cup mayonnaise to the reserved butter sauce and whisk to combine.
Pour the sauce over the chicken breasts.
Bake for 20-30 minutes, tossing the veggies every 10 minutes until the chicken is browned and reaches 165°F and the potatoes are tender.
Seve immediately, there will be a sauce on the bottom of the tray you can serve over everything.
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.