Preheat your oven to 400°F (200°C).
In a small bowl, combine the minced garlic, juice of one lemon, olive oil, dried oregano, salt, and pepper.
Place the chicken breasts in a large resealable plastic bag or shallow dish. Pour the garlic-lemon marinade over the chicken, making sure it’s evenly coated. Allow the chicken to marinate for at least 30 minutes in the refrigerator.
While the chicken is marinating, wash and quarter the red potatoes. Place them in a large mixing bowl.
Trim the ends of the green beans and add them to the bowl with the potatoes.
Drizzle the vegetables with olive oil, season with salt and pepper, and toss to coat evenly.
Arrange the marinated chicken breasts, quartered red potatoes, and green beans in a single layer on a large baking sheet or roasting pan.
Slice the remaining lemon into thin rounds and place a couple of slices on top of each chicken breast.
Bake in the preheated oven for about 25-30 minutes, or until the chicken is cooked through (reaching an internal temperature of 165°F or 75°C) and the potatoes are tender, stirring the vegetables halfway through cooking
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