Herb Roasted Chicken with Dijon Green Beens

By Patlynn

A mustardy compound butter flavors the chicken and the green beans. We sear the chicken skin side down for a crispy, brown skin, and transfer it to the oven to finish cooking. The green beans are then cooked in the empty skillet where they pick up the flavor of the chicken.

Ingredients

• 5 tablespoons unsalted butter, softened
• 2 tablespoons Dijon mustard
• 2 tablespoons minced fresh thyme
• 3 garlic cloves, minced
• Salt and pepper
• 2 teaspoons honey
• 4 (12-ounce) bone-in split chicken breasts, trimmed and halved crosswise
• 2 pounds green beans, trimmed and cut into 2-inch lengths
• 1/4 cup water

Preparation

Step 1

1. Adjust oven rack to lowest position and heat oven to 450 degrees. Combine butter, mustard, thyme, garlic, ½ teaspoon salt, and ½ teaspoon pepper in bowl. Transfer 2 tablespoons butter mixture to second bowl and stir in honey; reserve. Pat chicken dry with paper towels and rub with unsweetened butter mixture. Cook chicken, skin side down, in 12-inch nonstick skillet over medium-high heat until browned, about 5 minutes. Arrange chicken, skin side up, in 13 by 9-inch baking dish and roast until meat registers 160 degrees, about 20 minutes.
2. Meanwhile, melt reserved honey butter over medium-high heat in now-empty skillet. Add green beans and cook, stirring occasionally, until spotty brown, 8 to 10 minutes. Stir in water and ½ teaspoon salt, cover, and reduce heat to medium-low. Cook until beans are nearly tender, 3 to 5 minutes. Remove lid and cook until liquid evaporates and beans are tender, about 1 minute. Season with salt and pepper to taste. Serve with chicken.