Buttermilk Chicken Tenders with Roasted Potatoes and Green Beans

Name: Buttermilk Chicken Tenders with Roasted Potatoes and Green Beans
Ingredients: Whole buttermilk – 1 cup.; Garlic cloves – 3 nos. (They must be pressed); Kosher salt - 1 1/2 teaspoons. (Divided); Black pepper - 1 teaspoon. (Divided); Chicken breast tenders - 1 1/2 pounds; Small red potatoes – 1 pound. (They should be cut into wedges with 1/2-inch thickness); Haricots verts - 1 package or 8 ounces. (You can use thin French green beans); Medium shallots – 2 nos. (They need to be sliced); Olive oil - 4 tablespoons. (Divided); Panko - 1 1/2 cups. (Japanese-style breadcrumbs are preferred); Fresh flat-leaf parsley (Chopped and divided) – 3 tablespoons.; Salted butter – 3 tablespoons. (Divided)

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Ingredients

Whole buttermilk – 1 cup.
Garlic cloves – 3 nos. (They must be pressed)
Kosher salt - 1 1/2 teaspoons. (Divided)
Black pepper - 1 teaspoon. (Divided)
Chicken breast tenders - 1 1/2 pounds
Small red potatoes – 1 pound. (They should be cut into wedges with 1/2-inch thickness)
Haricots verts - 1 package or 8 ounces. (You can use thin French green beans)
Medium shallots – 2 nos. (They need to be sliced)
Olive oil - 4 tablespoons. (Divided)
Panko - 1 1/2 cups. (Japanese-style breadcrumbs are preferred)
Fresh flat-leaf parsley (Chopped and divided) – 3 tablespoons.
Salted butter – 3 tablespoons. (Divided)