Preheat your oven to 200°C | 400°F. Lightly grease a baking tray with cooking oil spray or a light coating of oil. Set it aside.
In a large bowl, whisk together the egg, lemon juice, garlic (2 teaspoons), parsley, salt, and pepper until well combined. This mixture will not only marinate the chicken but infuse it with flavor.
Dip each piece of chicken into the egg mixture, ensuring they are well coated. Cover and allow the chicken to marinate in the refrigerator for 30 minutes to an hour, if time allows; this step really enhances the flavor.
In another bowl, combine the breadcrumbs with the parmesan cheese. This mixture will create that delightful crispy coating.
Take the marinated chicken and dredge it in the breadcrumb mixture, lightly pressing to ensure an even coating on all sides. Place the coated chicken onto the prepared baking sheet.
Arrange the potatoes around the chicken on the baking sheet in a single layer.
In a small bowl, mix together the melted butter, remaining garlic (2 teaspoons), and salt to taste. Pour half of this mixture over the potatoes and toss to coat evenly.
Bake everything in the preheated oven for about 15 minutes. The chicken should start to turn golden at this point.
Carefully remove the baking tray from the oven. Flip each piece of chicken over, moving the potatoes to one side. Add the green beans around the chicken on the other side of the tray.
Pour the remaining garlic butter over the green beans and return the tray to the oven. Broil (or grill) on medium-high heat for an additional 10 minutes or until the chicken is golden and crisp, and the potatoes are cooked through.
For a finishing touch, sprinkle with fresh chopped parsley if desired and serve immediately. Enjoy!
