Ingredients
2 boneless, skinless chicken breasts
2 ribeye steaks (about 8 oz / 225 g each)
¼ cup (60 ml) olive oil
4 garlic cloves, minced
⅓ cup (30 g) grated Parmesan cheese
1 tsp dried oregano
1 tsp paprika
½ tsp salt
¼ tsp black pepper
1 lb (450 g) baby potatoes, halved
2 cups (200 g) fresh green beans, trimmed
2 tbsp fresh parsley, chopped (optional for garnish)
Directions
- Preheat the oven
Preheat your oven to 400°F (200°C). Lightly grease a large baking sheet or line it with parchment paper for easy cleanup. - Prepare the Garlic Parmesan marinade
In a small bowl, whisk together:
olive oil
minced garlic
grated Parmesan cheese
dried oregano
paprika
salt
black pepper
- Season the meat
Rub half of the garlic Parmesan mixture evenly onto the chicken breasts and ribeye steaks.
Cover and let them marinate for about 15 minutes at room temperature while preparing the vegetables.
- Prepare the potatoes
In another bowl, toss the baby potatoes with 1 tablespoon of the remaining garlic mixture.
Spread the potatoes in a single layer on the prepared baking sheet.
- Initial roasting
Roast the potatoes for 15 minutes to give them a head start and get them slightly tender. - Add protein & veggies
Remove the tray from the oven.
Place the marinated chicken and steaks among the potatoes.
Add the green beans to the sheet and drizzle them with the rest of the garlic mixture.
- Bake until done
Return the tray to the oven and bake for 20–25 minutes:
Chicken: until internal temperature reaches 165°F (74°C)
Steak: cook to your preferred doneness (about 135°F medium-rare, 145°F medium)
- Garnish & serve
Sprinkle chopped fresh parsley on top.
Let the meat rest for 5 minutes before slicing for maximum juiciness.