Herb-Roasted Chicken with Dijon Green Beans
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 pick up the flavor of the chicken.
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