Ingredients:

  • 3 tbsp Extra Virgin Olive Oil
  • 4 cloves Garlic, minced
  • 1 tbsp Fresh Rosemary, finely chopped
  • 1 tbsp Fresh Thyme leaves
  • 1 tsp Smoked Paprika
  • 1 tsp Sea Salt
  • 1/2 tsp Cracked Black Pepper
  • 1.5 lbs Boneless Skinless Chicken Breasts, sliced into cutlets
  • 1 lb Baby Yukon Gold Potatoes, sliced into 1/2-inch rounds
  • 1/2 lb Fresh Green Beans, trimmed
  • 1 Lemon, half sliced and half juiced
  • 1/4 cup Low-Sodium Chicken Broth

Instructions:

  1. Whisk together the olive oil, minced garlic, rosemary, thyme, paprika, salt, and pepper in a large bowl.
  2. Toss the chicken cutlets in the mixture until every inch is coated. Note: This ensures the flavor penetrates the meat during the short marination.
  3. Let the chicken marinate for 5 minutes while you preheat your oven to 425°F (220°C).
  4. Heat your 12 inch cast iron skillet over medium high heat until a drop of water dances on the surface.
  5. Add the chicken cutlets and sear for 3-4 minutes per side until a deep golden crust forms.
  6. Remove the chicken to a plate. Note: Don't worry if it's not cooked through; it will finish in the oven.
  7. Add the sliced potatoes to the same skillet, tossing them in the leftover garlic herb oil until they shine.
  8. Arrange potatoes in a single layer and roast in the oven for 10-12 minutes until the edges look crisp.
  9. Nestled the chicken back on the potatoes, add green beans and lemon, then pour in the broth and lemon juice.
  10. Roast for 8 minutes until the chicken reaches 165°F and the beans are bright green. Best Sourdough Sandwich Bread Recipe: A Soft & Fluffy Loaf — Master the best sourdough sandwich bread recipe with our step-by-step timing ...Black Pepper Chicken in 35 Minutes for 4 Servings — Master this Black Pepper Chicken stir fry with our step-by-step timing guide....Quick Microwave Mug Cake for One: Fudgy Dessert in 6 Minutes — Satisfy your cravings with this quick microwave mug cake for one. This simple... $img_2$