Pan Roasted Chicken Recipe

Cooking Instructions

1. 1

   Prepare the Potatoes

   Boil the potatoes in a large pot of salted water until fork-tender, about 15-20 minutes. Drain and let them cool slightly.

2. 2

   Smash the Potatoes

   Using a potato masher or fork, gently smash the potatoes. Drizzle with 1 tablespoon of olive oil, salt, and pepper. Set aside.

3. 3

   Cook the Chicken

   In a large skillet, heat the remaining olive oil over medium-high heat. Season the chicken thighs with salt and pepper. Add them to the skillet and cook for about 7-8 minutes per side, or until golden brown and cooked through.

4. 4

   Add Garlic and Lemon

   In the last couple of minutes of cooking the chicken, add the minced garlic, lemon juice, and lemon zest to the skillet. Stir to combine and let it cook for an additional 1-2 minutes.

5. 5

   Cook the Green Beans

   In a separate pot, bring water to a boil. Add the trimmed green beans and cook for about 3-4 minutes until bright green and tender-crisp. Drain and toss with butter, salt, and pepper.

6. 6

   Serve

   On each plate, place a serving of smashed potatoes, topped with the chicken thighs and the lemon-garlic sauce. Serve the green beans on the side, garnished with chopped parsley.