One Pan Garlic Herb Chicken and Veggies

Name: One Pan Garlic Herb Chicken and Veggies
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Yield: 4 serving
Ingredients: 20 oz red potatoes; 4 (6 oz) chicken breast; salt; black pepper; 3 tsp rosemary; 2 tsp thyme; 2 Tbsp butter; 2 Tbsp olive oil; 3 cloves garlic; 1 (12 oz) pkg. green beans; 1 lemon

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Prep Time
10 mins
Cook Time
22 mins
Total Time
32 mins
Servings
4
Course
Main Course
Cuisine
American

One Pan Garlic Herb Chicken and Veggies

Iris Warren

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An easy, delicious one pan meal including lean protein and lots of fresh veggies. Flavored with garlic, herbs and fresh lemon.

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Ingredients

Servings

20 oz red potatoes about 10, petite
4 (6 oz) chicken breast boneless skinless
salt freshly ground
black pepper freshly ground
3 tsp rosemary divided, plus more for garnish, fresh, chopped leaves
2 tsp thyme divided, plus more for garnish, chopped fresh leaves
2 Tbsp butter divided
2 Tbsp olive oil divided
3 cloves garlic minced
1 (12 oz) pkg. green beans frozen, whole or cut
1 lemon medium

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Instructions

Keep Screen Awake

Pierce each potato twice (once on top and once on bottom). Microwave 5 - 8 minutes until nearly soft, set aside to cool slightly then cut into quarters while chicken is cooking.
Pound thicker parts of chicken to an even thickness. Season top of chicken with salt and pepper and sprinkle 1 tsp of the rosemary and 1 tsp of the thyme evenly over chicken.
Melt 1 Tbsp butter in a large skillet over medium-high heat and add olive oil. Add chicken to skillet seasoned side down, cover with a splatter screen if you have one.
Allow to cook until bottom is golden brown, about 6 minutes, then sprinkle tops with salt and pepper and 1 tsp rosemary and 1 tsp thyme.
Flip chicken to opposite side and allow to cook until center registers 165 degrees, about 6 minutes longer. Transfer chicken to a sheet of foil, spritz with juice of half of the lemon (1 1/2 Tbsp), wrap to keep warm.
Melt remaining 1 Tbsp butter in same skillet over medium-high heat and add olive oil. Add garlic and saute until lightly golden, about 30 seconds then add potatoes and remaining 1 tsp rosemary.
Cook tossing occasionally for 3 minutes then add green beans. Season veggies with salt and pepper to taste and cook until veggies are tender, about 4 minutes longer.
Spritz with juice of remaining lemon half (1 1/2 Tbsp juice), return chicken to skillet. Sprinkle with a little more rosemary and thyme and serve immediately.