This classic proves you don't need a long list of ingredients to bring flavour to the table. The tried and tested combo of honey mustard with chicken served alongside golden potatoes is an eternal favourite that never loses its delicious appeal. Cooked on just one tray, it's as simple as it is sensational.
Preheat oven to 220°C. Place chicken, Dijon mustard, honey, ½ the oil, salt and pepper in a bowl and mix to coat well. Set aside while you prepare the potatoes.
Slice potatoes into 5mm thin rounds. Trim tops from beans.
Place potatoes on a lined baking tray spreading evenly. Drizzle with remaining oil and season with salt and pepper. Roast for 10-15 minutes or until starting to brown.
Add chicken to tray with potatoes and cook for a further 20 minutes or until chicken and potatoes are golden brown.
Add beans to tray and cook for a further 5 minutes or until tender.
Thinly slice chicken. Divide potatoes and beans between plates and top with chicken to serve.