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Set oven to 200°C (400°F). Lightly oil a large baking dish or tray.
In a bowl, combine 2 tbsp olive oil, garlic, Italian herbs, salt, pepper, and parsley. Rub this mixture all over the chicken breasts.
Toss halved baby potatoes in 1 tbsp olive oil, a bit of salt, pepper, and optional butter. Arrange around the chicken in the dish.
Place dish in the oven and bake for 35–40 minutes, or until chicken is golden and cooked through (internal temp 75°C / 165°F) and potatoes are fork-tender.
While the chicken bakes, blanch green beans in salted boiling water for 3–4 minutes, then drain and rinse under cold water to keep color and crunch.
Once the chicken is done, add the green beans to the dish or serve them on the side. Garnish with extra parsley and optional lemon wedges.