Let Us Cook For You Recipe

Prep chicken and vegetables

Pat chicken dry with paper towels. Season both sides with 1 1/2 tsp kosher salt and 3/4 tsp black pepper. Trim any large pieces of fat. Halve large potatoes so they are roughly uniform size; peel if desired. Peel and quarter the onion. Mince 3 garlic cloves; reserve 1 clove whole for later.

Sear chicken

Heat a large ovenproof skillet or sauté pan over medium-high heat. Add 1 tbsp olive oil and 1 tbsp butter. When butter foams, add chicken (work in two batches if needed) and sear without moving for 3-4 minutes until a golden crust forms. Flip and sear the other side 2-3 minutes—chicken should have color but not be cooked through. Transfer seared chicken to a plate and set aside.

Cook vegetables

Reduce heat to medium. Add remaining 1 tbsp olive oil to the same skillet. Add halved potatoes, baby carrots, and quartered onion; season vegetables with remaining 1/2 tsp salt and 1/4 tsp pepper. Cook, stirring occasionally, for 6-8 minutes until edges begin to brown and onions soften.

Add garlic and green beans

Push vegetables to the sides of the pan, add remaining 1 tbsp butter in the center and add the minced garlic. Sauté 30 seconds until fragrant, then stir in green beans and cook 2 minutes to warm through.

Deglaze and assemble

Pour 1 tbs white wine (or 1 tbs extra stock) into the hot pan to deglaze, scraping up browned bits. Add 1 cup chicken stock, 1 tbsp Dijon, 1 tsp honey, and thyme sprigs. Stir to combine. Return seared chicken to the pan, nestling pieces among the vegetables. Squeeze half the lemon over the chicken and tuck the squeezed lemon half into the pan.

Bake to finish cooking

Preheat oven to 190°C (375°F) if not already preheated. Transfer the ovenproof skillet to the oven and bake 18-22 minutes, until chicken reaches an internal temperature of 74°C (165°F) and potatoes are tender when pierced with a fork.

Make pan sauce

Remove skillet from oven and transfer chicken and vegetables to a warm platter; tent with foil. Place skillet over medium heat on the stove. Remove and discard thyme sprigs and the squeezed lemon half. Mix 1 tsp cornstarch with 1 tbsp cold water to make a slurry. Stir slurry into the pan juices and simmer gently 1-2 minutes until sauce thickens slightly. Taste and adjust seasoning with remaining 1/2 tsp salt and up to 1/4 tsp pepper if needed. Add a squeeze of the remaining lemon half to brighten the sauce.

Pour the pan sauce over the chicken and vegetables. Sprinkle chopped parsley and cracked black pepper over the dish. Serve hot.