Preheat oven to 425°F (220°C). Halve the roma tomatoes and cut the onion into large wedges. Place tomatoes, onion wedges, and unpeeled garlic cloves on a rimmed baking sheet. Drizzle with 2 tbs olive oil, sprinkle 1 tsp salt and 1 tsp black pepper, and toss to coat. Spread out in a single layer and roast for 25–30 minutes, until tomatoes are blistered and slightly caramelized and garlic is soft.

Prepare base and simmer

When roasted, squeeze the softened garlic from the skins. Transfer the roasted tomatoes, onion, and garlic to a medium pot. Add 3 cups vegetable or chicken stock and 1 tbs tomato paste. Bring to a gentle simmer over medium heat, stir to dissolve the paste, and simmer 10 minutes to meld flavors. Taste and add up to 1 tsp sugar if the tomatoes are very acidic.

Blend until smooth

Add 1 cup fresh basil leaves and 1 tbs butter to the pot. Use an immersion blender to puree until smooth and silky; alternatively, cool slightly and carefully transfer in batches to a blender. Return to low heat. If desired, stir in 1 tbs heavy cream for richness. Adjust seasoning with salt and pepper.

Finish and serve

Warm the crusty bread slices in the oven for a few minutes. Ladle soup into bowls, garnish each with a small basil leaf or a drizzle of cream, and serve with warm bread.

Main — Pan-Seared Lemon Herb Chicken with Garlic-Parmesan Green Beans

Prep the chicken

Pat the 4 chicken pieces dry with paper towels. Season both sides with 1.5 tsp salt, 1 tsp black pepper, 1/2 tsp garlic powder, and 1 tsp dried oregano. Zest the lemon and squeeze the juice; reserve zest and juice separately.

Sear the chicken

Heat a large skillet over medium-high heat and add 2 tbs olive oil. When shimmering, place chicken skin-side down (if using thighs) and cook undisturbed 6–8 minutes until skin is golden and crisp. Flip and add 1 tbs unsalted butter to the pan; reduce heat to medium and cook 5–7 more minutes until internal temperature reaches 165°F (74°C) for breasts or thighs (allowing a few degrees carryover). During the last 2 minutes, spoon lemon juice and lemon zest over the chicken and sprinkle half the chopped parsley over the top.

Rest the chicken

Transfer chicken to a cutting board and tent loosely with foil. Let rest 5 minutes to redistribute juices.

Cook the green beans

While chicken rests, heat a second large skillet over medium heat and add 1 tbs butter. Add trimmed green beans (12 oz) and sauté 4–5 minutes until bright and just tender-crisp. Mince 2 garlic cloves and add to the beans, sautéing another 1 minute until fragrant.

Finish green beans

Remove pan from heat and toss green beans with 3 tbs grated Parmesan and the remaining chopped parsley. Season with a pinch of salt and pepper to taste. If desired, add a squeeze of lemon juice for brightness.

Plate and serve

Slice the rested chicken if desired. Arrange chicken on plates with a portion of garlic-Parmesan green beans. Spoon any pan juices over the chicken, garnish with lemon wedges, and serve immediately.