Sheet Pan Dijon Crusted Chicken Breasts with Baby Potatoes & Green Beans

Preheat oven to 425°F. Line a 9 x 13 rimmed baking sheet with Reynolds Kitchens^® Pop-Up Parchment sheets; set aside.

Stir together panko, thyme leaves, 1 tablespoon of the olive oil, and 1/4 teaspoon of the salt in a shallow bowl.

Place chicken on prepared baking sheet and sprinkle evenly all over with 1/2 teaspoon of the salt and the pepper. Spoon mustard evenly over tops of chicken breasts. Press chicken breasts, mustard side down, into panko mixture to coat. Place back on baking sheet, panko side up.

In a small bowl, toss together beans, 1/2 teaspoon of the oil and 1/8 teaspoon of the salt; set aside.

In a small bowl, toss together potatoes, remaining 1 teaspoon oil and 1/4 teaspoon salt. Place potatoes and 2 of the lemon wedges around chicken; reserve remaining wedges for another use.

Bake in preheated oven for 25 minutes; remove from oven. Move potatoes toward one side of pan. Place green beans in pan and return to oven. Bake at 425°F until a meat thermometer inserted in the thickest portion of chicken registers 165°F and green beans are crisp-tender, 5 to 7 minutes.