Rosemary Chicken with Potatoes and Green Beans
Recipes Chicken Healthy Cooking Main Dish Meal ideas Quick and Easy
Description
Make a delicious, easy, complete meal under an hour using just one baking sheet, which makes for an easy clean up. The chicken and potatoes turn out crispy and are wonderfully seasoned with garlic, rosemary, salt and pepper
Ingredients
4 bone-in, skin-on chicken breasts
3 T. butter, melted
1¼ t. salt, divided
½ t. freshly ground black pepper
4-5 t. fresh garlic, minced, divided
2 T. rosemary, chopped, divided
1 t. lemon zest
2 T. olive oil
1 lb. red potatoes, quartered
½ lb. green beans
Directions
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Position a baking rack in center of the oven. Preheat oven to 450 degrees . Line a sturdy baking sheet with heavy duty aluminum foil. Double sheets will keep the pan clean.
In a small bowl, combine melted butter, 1 t. salt, pepper, 2 t. garlic, 1 T. rosemary, and lemon zest.
Wash chicken and pat dry with paper towels. Scrub potatoes and cut in quarters.
Gently loosen the skin of the chicken breasts and using a brush, brush butter on the skin and the meat. Place chicken breasts on one side of the prepared baking sheet.
In a bowl, combine the olive oil, ¼ t. salt, remaining garlic and rosemary. Toss the halved or quartered potatoes until the oil coats all of them. Lay potatoes on the other side of the baking sheet.
Bake 20 minutes. If chicken begins to brown too much during roasting, use aluminum foil to tent JUST the chicken. After 20 minutes, check chicken for doneness. If the juices are running clear, or the internal temperature reaches 170 degrees, remove chicken to a plate/platter, and loosely cover with foil.
Toss the green beans in with the potatoes; allow the olive oil to coat the beans. Bake for an additional 10 minutes. The chicken might take 30 minutes and removal to a plate might not be necessary, depending on the size of the chicken breasts. (Chicken and potatoes could take up to a total of 45 minutes to cook.)
Serve warm.
4 servings.