Description
Huge flavor, friends. Huge.
Ingredients
- 4 Tablespoons Butter, Divided
- 4 whole Roma Tomatoes, Quartered
- 10 cloves Garlic, Peeled
- 1 pound Baby Or Fingerling Potatoes, Halved
- 1 sprig Rosemary, Chopped, Plus Extra For Garnish
- 2 cups Trimmed Green Beans
- 1 whole Meyer Lemon, Zested And Sliced
- 2 whole Boneless, Skinless Chicken Breasts
- Salt And Pepper
- 2 Tablespoons Chopped Pine Nuts
Preparation
Preheat oven to 400ºF. Prepare a sheet pan with a rack. Place parchment paper under the rack or spray with cooking spray.
In a small dish, melt half the butter.
In the bottom of the pan (without the rack), arrange tomatoes, garlic cloves, and potatoes. Drizzle with melted butter and sprinkle with salt and rosemary. Roast for 15 minutes, and remove from the oven.
Top the potato mixture with green beans and lemon slices. Place the rack over the veggies, then lay the chicken breasts on the rack. Top the chicken with the rest of the butter (use your fingers to spread it), salt, pepper, and another sprig of rosemary if you’d like.
Return the entire pan to the oven and roast for 15–20 minutes more until chicken and veggies are cooked through. Meanwhile, combine pine nuts, lemon zest, and 1/4 teaspoon of salt. When the chicken is cooked, remove from the oven. Serve the chicken and veggies together sprinkled with the pine nut dust.
Enjoy!
