Categories: Meals

Ingredients

• 1/4 cup fresh lemon juice
• 6 tbsp. olive oil, divided
• 6 tsp herbes de Provence, divided
• 2 garlic cloves, sliced
• 2 tsp kosher salt, divided
• 2 tsp black pepper, divided
• 4 chicken breasts
• 1 lb. French green beans, trimmed
• 2 tsp lemon zest
• Garnish: seared lemon slices, chopped fresh chives

Directions

1. In a large Ziploc bag, combine lemon juice, 4 tbsp. oil, 5 tsp herbes de Provence, garlic, 1 tsp salt and 1 tsp pepper. Add chicken to bag and seal. Shake to coat and refrigerate for up to 4 hours.

2. eheat oven to 425.

3. In a very large ovenproof skillet, heat 1 tbsp. oil over medium-high heat. Add beans; cook until just soft, about 3 minutes. Remove from skillet.

4. Remove chicken from bag, discarding marinade. Pat chicken dry with paper towels. Sprinkle chicken with 1/2 tsp salt and 1/2 tsp pepper.

5. In same skillet, heat remaining 1 tbsp. oil. Add chicken; cook until browned, 2 to 3 minutes per side. Place beans in skillet around chicken.

6. In a small bowl, stir together lemon zest, remaining 1 tsp herbes de Provence, remaining 1/2 tsp salt and remaining 1/2 tsp pepper; sprinkle onto beans.

7. Bake until beans are tender and chicken is cooked through, about 20 minutes, stirring beans halfway through baking. Garnish with seared lemon and chives.

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