Lemon Peppercorn Chicken with Rosemary Garlic Roasted Potatoes and Green Beans

Updated at: Wed, 20 Dec 2023 18:28:14 GMT

Step 1

Adjust rack to upper position and preheat oven to 425 degrees.

Step 2

Wash and dry all produce.

Step 3

"Place 3 TBSP butter in a small bowl and bring to room temperature.(TIP: Alternatively, microwave butter in bowl until softened, about 15 seconds.)"

Step 4

Cut potatoes into ½-inch-thick wedges.

Step 5

"Pick 2 TBSP rosemary leaves from stems; mince leaves.(Save remaining rosemary sprigs for later.)"

Step 6

Mince or grate garlic.

Step 7

Toss potatoes on a baking sheet with a drizzle of olive oil, minced rosemary, half the garlic, and a pinch of salt and pepper.

Step 8

Roast until browned and tender, about 30 minutes (we’ll add more to the sheet halfway through).

Step 9

Meanwhile, zest and quarter lemon.

Step 10

Squeeze 2 TBSP lemon juice into another small bowl.

Step 11

Stir lemon zest into bowl with softened butter.

Step 12

Pat chicken dry with paper towels; season all over with salt and pepper.

Step 13

Heat a large drizzle of olive oil in a large pan over medium-high heat (use a nonstick pan if you have one).

Step 14

Add chicken and cook until browned and cooked through, 5-7 minutes per side.

Step 15

Turn off heat; transfer chicken to a plate.

Step 16

Meanwhile, use a heavy-bottomed pan or mallet to pound peppercorns in their bag until coarsely ground.

Step 17

Once potatoes have roasted 15 minutes, remove baking sheet from oven and push potatoes to one side.

Step 18

Add green beans and whole rosemary sprigs to empty side.

Step 19

Toss green beans with olive oil, salt, and pepper.

Step 20

Return to oven and roast until veggies are browned and tender, about 15 minutes more.

Step 21

Add crushed peppercorns and remaining garlic to pan used to cook chicken.

Step 22

Cook on medium-high until lightly browned, about 30 seconds.

Step 23

Add stock concentrates, reserved 2 TBSP lemon juice, and ½ cup water.

Step 24

Bring to a simmer, then reduce heat to medium and stir in sour cream.

Step 25

Cook until sauce is creamy, 1-2 minutes more.

Step 26

Stir in lemon butter.

Step 27

Divide potatoes, green beans, and chicken among plates.

Step 28

Top chicken with pan sauce.

Step 29

Serve with any remaining lemon quarters on the side for squeezing over.

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