Pan-Seared Chicken with Smashed Potatoes, Roasted Green Beans, and Rosemary Pan Sauce

A delightful meal featuring juicy pan-seared chicken with rosemary, served with hearty smashed potatoes and perfectly roasted green beans, topped with a rich pan sauce.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 400°F. Wash and dry all produce.

Step 2

COOK POTATOES: Cut potatoes into ½ inch pieces. Combine potatoes, 2 tsp salt, and enough water to cover in a large pot. Bring to a boil, reduce heat to medium, and simmer until fork-tender, 10-12 min.

Step 3

START CHICKEN: Trim beans. Chop rosemary leaves. Pat chicken dry, season with rosemary, salt, and pepper. Heat oil in a pan and cook chicken until golden, 2-3 min per side.

Step 4

ROAST CHICKEN AND BEANS: Place chicken on a baking sheet and toss beans with oil, salt, and pepper. Roast for 12-14 min until chicken is cooked and beans are golden-brown.

Step 5

MAKE PAN SAUCE: In the same pan, melt butter, add leeks, garlic, and rosemary. Cook until golden-brown, 2-3 min. Stir in flour, add demi-glace and water, and season with salt and pepper.

Step 6

SMASH POTATOES: Drain potatoes, return to pot. Mash with butter and milk until slightly mashed. Season with salt and pepper.

Step 7

FINISH AND SERVE: Divide potatoes, beans, and chicken. Add baking sheet juices to pan sauce and spoon over chicken.