Lemon-Herb Chicken with Crispy Potatoes and Charred Green Beans
This weeknight dinner brings restaurant energy to your table with bright lemon, fragrant herbs, and golden, oven-crisp potatoes. It’s simple enough for a busy evening, yet polished with glossy pan juices and a vibrant finish that makes every plate feel special.
Step 1: Heat the oven to 425°F. Halve the baby potatoes and toss them on a sheet pan with 1 tablespoon olive oil, half the salt, half the pepper, half the thyme, and half the rosemary. Roast for 15 minutes.
Step 2: While the potatoes roast, pat the chicken dry. Rub it with the remaining olive oil, garlic, salt, pepper, thyme, and rosemary, then add a little lemon zest if desired. Nestle the chicken onto the pan with the potatoes and roast for 18 to 22 minutes, until the chicken reaches 165°F.
Step 3: During the last 8 minutes of cooking, add the green beans to the pan and toss them lightly in the rendered juices and pan oil so they blister and char slightly.
Step 4: Transfer the chicken to a plate to rest. Squeeze lemon juice into the hot pan, add the butter, and stir to make a glossy quick pan sauce. Spoon the sauce over the chicken and vegetables, then finish with parsley and serve immediately.
A simple arugula salad with shaved Parmesan and a light lemon vinaigrette
A crisp Sauvignon Blanc or sparkling water with lemon
Contains dairy. Naturally gluten-free if all packaged ingredients are certified gluten-free. No listed allergens were provided, so no substitutions were needed.