Preheat oven to 350°F (175°C).

Place the chicken pieces in the center of the baking sheet. Drizzle with one tablespoon olive oil, and sprinkle with salt, pepper, minced garlic, oregano, and thyme (remove leaves from the sprig).

Place the potato chunks around the chicken (leaving some room for the string beans). Drizzle with remaining oil, and sprinkle with salt, pepper, and paprika. Place sprigs of rosemary between the chicken pieces and put lemon slices on top of each cutlet.

Bake for 25 minutes. Remove from oven and add the string beans to the pan, then season with some salt and pepper. Bake another 15–20 minutes.