One Pan Garlic Herb Chicken and Veggies

Ingredients

• 20 oz petite red potatoes
• 4 boneless skinless chicken breasts
• Salt and freshly ground black pepper
• 3 tsp chopped fresh rosemary leaves, divided, plus more for garnish
• 2 tsp chopped fresh thyme leaves, divided, plus more for garnish
• 2 Tbsp butter, divided
• 2 Tbsp olive oil, divided
• 3 cloves garlic, minced
• 1 pkg. frozen green beans, whole or cut
• 1 medium lemon

Directions

1. Prick each potato twice, once on top and once on bottom. Microwave for 5 – 8 minutes, just until almost tender, then set them aside until they are cool enough to handle. While the chicken cooks, slice the potatoes into quarters.
2. Flatten the thicker areas of the chicken so the pieces are an even thickness. Sprinkle the top side with salt and pepper, then scatter 1 tsp of the rosemary and 1 tsp of the thyme evenly over the chicken.
3. In a large skillet set over medium-high heat, melt 1 Tbsp butter, then add olive oil. Place the chicken in the pan with the seasoned side facing down, and use a splatter screen if you have one.
4. Cook until the underside is nicely browned, about 6 minutes. Season the top side with salt and pepper, then add 1 tsp rosemary and 1 tsp thyme over the chicken.
5. Turn the chicken over and continue cooking until the center reaches 165 degrees, about 6 minutes longer. Move the chicken onto a sheet of foil, spritz it with juice from half of the lemon, which is 1 1/2 Tbsp, and wrap it up so it stays warm.
6. In the same skillet over medium-high heat, melt the remaining 1 Tbsp butter, then add olive oil. Stir in the garlic and sauté until it turns lightly golden, about 30 seconds, then add the potatoes and the remaining 1 tsp rosemary.
7. Cook, tossing now and then, for 3 minutes, then add the green beans. Season the vegetables with salt and pepper to taste, and keep cooking until they are tender, about 4 minutes longer.
8. Spritz everything with the juice from the remaining lemon half, which is 1 1/2 Tbsp juice, then add the chicken back to the skillet. Finish with a little more rosemary and thyme, and serve immediately.