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Provence Herbs Marinaded Chicken and Green Beans

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Ingredients

Adjust Servings:
¼ cup fresh lemon juice
4 tablespoons olive oil, divided
4 teaspoons herbes de Provence, divided
1 clove garlic, sliced
1 teaspoon kosher salt, divided
1 teaspoon ground black pepper, divided
2 (8-ounce) boneless skinless chicken breasts
½ pound haricots verts, trimmed
1 teaspoon lemon zest
Garnish
pan-seared lemon slices, chopped fresh chives

Provence Herbs Marinaded Chicken and Green Beans

Features:
  • Gluten Free
Cuisine:

Ingredients

  • Garnish

Directions

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How Long to Marinate Chicken:

  • At least 1 hour
  • No longer than 2 days

If I’m using a ziptop bag, I place it on a half sheet pan in the refrigerator for at least an hour, but hopefully overnight so the chicken has plenty of time to soak up all that goodness.

Every few hours, I’ll turn the bag from one side over to the other to keep the chicken coated with the marinade.

Can I Freeze Chicken in this Marinade:

Package. Place chicken into freezer-safe container and pour over the marinade. Make sure that all of the chicken is well coated. Remove as much air as possible as you’re seal. Label the container with the contents and date.

Freeze. Arrange in the freezer so that the container is as flat as possible. Freeze for up to 3 months.

Thaw. Remove from the freezer and thaw in the refrigerator overnight. Remove the chicken from the marinade and discard the marinade. Cook the chicken according to your favorite chicken recipe.

What Chicken Recipes Can I Use this Marinade?

You can use this marinade recipe with your favorite chicken recipes! We love it for our grilled chicken as well as for our simple baked chicken

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Steps

1
Done

In a large resealable plastic bag, combine lemon juice, 2 tablespoons oil, 3 teaspoons herbes de Provence, garlic, ¼ teaspoon salt, and ¼ teaspoon pepper. Add chicken to bag, shaking to coat. Seal bag, and refrigerate for up to 4 hours.

2
Done

Preheat oven to 425°.

3
Done

In a 12-inch ovenproof skillet, heat 1 tablespoon oil over medium-high heat. Add beans; cook until softened, about 3 minutes. Remove from skillet; set aside.

4
Done

Remove chicken from bag, discarding marinade. Pat chicken dry with paper towels. Sprinkle chicken with ½ teaspoon salt and ½ teaspoon pepper. Heat remaining 1 tablespoon oil in skillet. Add chicken; cook until browned, 2 to 3 minutes per side. Arrange beans around chicken.

5
Done

In a small bowl, combine zest, remaining 1 teaspoon herbes de Provence, remaining ¼ teaspoon salt, and remaining ¼ teaspoon pepper; sprinkle over beans. Transfer skillet to oven.

6
Done

Bake until an instant-read thermometer inserted in thickest portion of chicken registers 165° and beans are tender, about 20 minutes, stirring beans once. Garnish with lemon slices and chives, if desired.

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