Pre-heat oven to 400 degrees.
Whisk together honey, 1 tbsp olive oil, Dijon mustard, brown sugar, garlic, Flavor God seasoning and dried parsley. Set aside.
In a large oven safe skillet, heat remaining olive oil over medium-high heat. Add chicken breasts and brown each side (about 1 minute per side). Remove chicken from skillet and set aside.
Add fingerling potatoes to the skillet over medium-high heat and toss in the browned bits and remaining oil. Allow potatoes to cook in the skillet for 3-5 minutes before topping with chicken. Brush chicken and potatoes with honey garlic mixture, saving about 2 tbsp for later.
Bake chicken and potatoes at 400 degrees for 15 minutes, then remove from oven. Set chicken aside and add green beans to the skillet. Place chicken on top of green beans and brush with remaining honey garlic mixture.
Place skillet back in oven and bake for an additional 15 minutes or until chicken reaches an internal temperature of 165 degrees.