Herb-Roasted Chicken with Dijon Green Beans
Appears in Cook's Country December/January 2012
The quick weeknight meal may sound (and taste) like it would take hours to prepare, but we found a way to cut down on the time without sacrificing flavor.
WHY THIS RECIPE WORKS
A mustardy compound butter flavors the chicken and the green beans. We sear the chicken skin side down for a crispy, brown skin, and transfer it to the oven to finish cooking. The green beans are then cooked in the empty skillet where they ...