The Simple, Healthy & Delicious One-Pan Chicken & Vegetables Recipe
Ingredients
4 Chicken breasts, 10-12 ounces, bone in
2 ¼ t kosher salt
Chicken fat (schmaltz) or ghee or duck fat
3 Garlic cloves, sliced thin
¼ t Red pepper flakes
1 ¼ lbs green beans, trimmed*
½ C Parmesan cheese, shredded
Directions
1. Adjust the oven rack to the lower middle position & heat oven to 325°. Salt and Pepper the breasts. Add about a tablespoon of fat to a hot skillet (with a fitting lid), go a little up the sides so chicken doesn’t stick. Once the fat is hot, not burning, place the chicken in skin side down until well browned – try to not move chicken to get a nice brown effect. This will take about 7 – 9 minutes.
2. Carefully flip chicken, salt and pepper, and transfer skittle to oven (side note, in the video, I covered my chicken because the breasts I used were larger – the downside is that my skin was not crispy. Upside was my oven wasn’t a disaster). Roast until the chicken registers 160° 25-30 minutes.
3. Transfer chicken to plate; do not discard liquid in skillet. Add garlic, pepper flakes, & remaining ¾ teaspoon salt to skillet and cook over med/high heat. Stirring occasionally and scrap up any browned bits, until moisture has evaporated, and mixture begins to sizzle, 2-4 minutes (if needed, add additional fat at this time and/or 1/3 cup water…my chicken had enough liquid that I didn’t need to add water). Add green beans*, 3-4 minutes longer. Add any accumulated chicken juice to skillet and toss to combine. Season with salt to taste. Transfer green beans to serving platter and sprinkle with Parmesan. Top with chicken and serve. Enjoy!
*Try substituting the green beans for broccoli and add fresh ginger with the garlic.
*Or carrots sliced ¼” thick and swap out the garlic for shallot and 2 teaspoons of harissa for red pepper flakes, add ½ C water & cook for 10-12 minutes. Add 2 teaspoons lemon juice and 1 ½ teaspoon of chopped fresh mint or Parmesan.
Adapted from Cooks