• Preheat the oven to 425°F.
• In a large mixing bowl, whisk together ⅓ cup of  olive oil, 3 cloves of garlic, ⅓ cup of chopped parsley, the zest and juice from 1 lemon, and a big pinch of salt and pepper. Using tongs, coat 6 boneless skinless chicken thighs or breasts  in lemon garlic mixture then transfer to a sheet tray, evenly spaced out.
• In the same mixing bowl, add ¾ pounds of quartered fingerling potatoes and toss to coat before transferring to sheet tray. Cut half of the remaining lemon into slices and arrange around the chicken. Add 1 pat of butter to the top of each piece of chicken. Transfer to the oven and roast for 10 minutes.
• Carefully remove the sheet tray from the oven and add 6 ounces of green beans, using tongs to toss the potatoes and beans in the garlic butter. Evenly scatter, then return to the oven and continue roasting for another 15 minutes or until the chicken is cooked through (165°F).
• Meanwhile, in a small mixing bowl, combine ⅓ cup of finely chopped sun dried tomatoes with ⅓ cup of crumbled goat cheese and a glug of olive oil and the juice of ½ a lemon to combine. 
• Remove sheet tray from oven and spoon mixture over each piece of chicken and serve alongside green beans and potatoes.

SERVING SUGGESTIONS

• To complete the meal serve with creamy orzo, a side salad and crusty bread.

SWAP SUGGESTIONS

• Vegetarian: Increase the amount of potatoes and green beans and serve with a fried egg on top.
• Chicken: You can use chicken thighs or breast, bone in or out. Just be sure to adjust the cooking time accordingly. Bone in chicken will need 10-15 minutes additional cooking time, depending on the size of the chicken.