Creamy garden herb chicken with green beans and carrots

Updated at: Sat, 11 May 2024 18:50:45 GMT

Step 1

Preheat oven to 400

Step 2

Wash and dry produce. Trim and peel and cut carrots on a diagonal 1/2 inch thick pieces. Trim green beans. Mince garlic. Zest and quarter lemon.

Step 3

Toss carrots on one side of baking sheet with 1 tap ranch spice a drizzle of oil salt and pepper. Roast on top rack for 10 mins.

Step 4

Meanwhile pat chicken dry with paper towels. Season all over with remaining ranch spice salt and pepper. Heat a drizzle of oil in a large pan over medium heat. Add chicken and cook until browned and cooked through 6-8 mins per side. Turn off heat and transfer to a cutting board.

Step 5

Once carrots have roasted 10 mins remove from oven. Toss green beans on opposite side of sheet pan with a drizzle of oil salt and pepper. Return sheet pan to oven until carrots are browned and green beans are tender 12-15 mins.

Step 6

Heat a drizzle of oil in a pan used for chicken over medium heat. Add garlic and cook stirring until fragrant about 30 seconds. Whisk in stock concentrate cream cheese a squeeze of lemon juice and 1/3 cup water. Cook whisking until thickened 2-3 mins. Whisk in sour cream 1 tbsp butter and a pinch of lemon zest until bitter is melted and sauce is combined. Season with salt and pepper to taste.

Step 7

Slice chicken crosswise. Divide chicken carrots and green beans between plates. Spoon sauce over chicken. Serve with remaining lemon wedges on the side.

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