Directions:

1. Preheat the Oven:
   Set the oven to 200°C (400°F) and grease a large baking dish.
2. Season the Chicken:
   Rub the chicken breasts with olive oil, garlic powder, oregano, paprika, salt, and pepper. Set aside.
3. Prepare the Vegetables:
   In a bowl, toss the baby potatoes and green beans with olive oil, minced garlic, thyme, smoked paprika, salt, and pepper. Spread the vegetables evenly in the prepared baking dish.
4. Assemble the Dish:
   Place the seasoned chicken breasts on top of the vegetables.
5. Make the Sauce:
   In a bowl, combine the chicken broth, lemon juice, and Dijon mustard. Drizzle this mixture evenly over the chicken and vegetables.
6. Bake:
   Roast in the preheated oven for 40–45 minutes, or until the chicken reaches an internal temperature of 74°C (165°F) and the potatoes are fork-tender.
7. Serve & Enjoy:
   Allow the dish to rest for 5 minutes. Slice the chicken, plate with the roasted vegetables, and drizzle any leftover pan juices over the top for extra flavor.