ONE PAN CHICKEN AND VEGETABLES

By LindaW1955

Ingredients

• 4 (10-12 oz) bone-in split chicken breasts, trimmed
• 2 1/4 tsp kosher salt, divided
• Pam
• 3 garlic cloves, sliced thine
• 1/4 tsp red pepper flakes
• 1 1/4 lbs green beans, trimmed
• 1/3 cup water
• 1/2 cup shredded Parmesan cheese
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Details

Servings 6
Adapted from

Preparation

Step 1

1. Oven 325 degrees, lower middle rack
2. Using fingers, separate skin from meat, sprinkle 3/8 tsp salt over each breast, replace skin. Using metal skewer, poke 6-8 holes in skin of each breast. Spray w/ PAM
3. Place chicken skin side down in 12" oven safe skillet over medium high heat. Cook, trying not to move chicken, until skin is well browned, 7-9 minutes. Flip chicken and transfer skillet to oven, roast until 160 degrees, 25-30 minutes
4. Transfer chicken to place, do not discard liquid in skillet. Add garlic, pepper flakes and remaining 3/4 tsp salt to skillet and cook over medium high heats, stirring occasionally and scraping up any browned bits, until moisture has evaporated and mixture begins to sizzle, 2-4 minutes. Add green beans and water and bring to simmer. Cover skillet, reduce heat to medium and cook until green beans are tender, 8-10 minutes, stirring halfway through cooking. Uncover and continue to cook, stirring frequently until sauce coats green beans, 2-4 minutes longer. Add any accumulated chicken to juices, toss to combine. Transfer green beans to platter and sprinkle w/ parmesan. Top with chicken and serve.