Ingredients
20ozpetite red potatoes
6ozchicken breastsboneless, skinless
salt and freshly ground black pepper
3tspfresh rosemary leaveschopped, divided, plus more for garnish
2tspfresh thyme leaveschopped, divided, plus more for garnish
2tbspbutterdivided
2tbspolive oildivided
3clovesgarlicminced
12ozfrozen green beanswhole or cut
1mediumlemon
Preparation
Pierce each potato twice (once on top and once on bottom). Microwave 5 to 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 teaspoon of the rosemary and 1 teaspoon of the thyme evenly over chicken.
Melt 1 tablespoon of 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 teaspoon rosemary and 1 teaspoon thyme.
Flip chicken to the opposite side and allow to cook until center registers 165 degrees F, about 6 minutes longer. Transfer chicken to a sheet of foil, spritz with the juice of half of the lemon (1½ tablespoon), wrap to keep warm.
Melt remaining 1 tablespoon butter in the 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 (1½ tablespoon juice), return chicken to skillet. Sprinkle with a little more rosemary and thyme and serve immediately.
