Instructions

• Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper.
• In a shallow dish, whisk together 1/2 cup plain bread crumbs, 1/4 cup + 2 Tbsp finely grated Parmesan, 3/4 tsp dried basil, 1/4 tsp dried oregano, 1/4 tsp dried thyme, and 1/4 tsp crushed rosemary; season with salt and freshly ground black pepper to taste.
• In a separate shallow dish, stir together 4 Tbsp olive oil and the 2 minced garlic cloves.
• Working with one chicken tender at a time, dredge both sides of each tender in the garlic-oil mixture, letting excess oil drip off. Immediately press both sides of the tender into the breadcrumb mixture to coat and adhere. Place coated tenders in a single row along one side of the prepared baking sheet. Repeat with remaining tenders. If any breadcrumbs remain, sprinkle them over the tops of the chicken and gently press to adhere.
• In a bowl, toss 1 lb trimmed green beans with the remaining 1 Tbsp olive oil and salt and pepper to taste. Spread the green beans in a single layer on the opposite side of the baking sheet from the chicken.
• Roast in the preheated oven 23–25 minutes, stirring or turning the green beans once about halfway through, until the chicken is golden brown and the green beans are crisp-tender. If you want the tomatoes roasted, add the 1 cup halved grape tomatoes to the green beans during the last 10 minutes of cooking.
• Remove from the oven. If you did not add the tomatoes for roasting, scatter the 1 cup halved grape tomatoes over the green beans now. Serve warm.