Toss the potatoes with oil and distribute on a large baking sheet lined with parchment paper for easy clean up. Sprinkle with kosher salt. Roast for 15 minutes.
While the potatoes start to roast, prepare the mini meatloaves. In a large bowl combine the ground chicken, panko breadcrumbs, garlic, dried oregano, smoked paprika, dried thyme, ¼ teaspoon salt and pepper. Mix together until spices and breadcrumbs are evenly distributed. Divide into 4 pieces. Set aside.
After 15 minutes, remove the potatoes from the oven. Add the green beans and spray with nonstick oil spray and sprinkle with additional salt, about ½ teaspoon.
Carve out 4 holes on the baking tray for the mini meatloaves. Shape the ground chicken into mini meatloaves and place on the baking sheet. Divide the ketchup on top of each mini meatloaf. Spread into a thin layer.
Bake for another 20 minutes, or until the internal temperature reaches 165°F. Enjoy warm!