Sticky BBQ chicken with roasted potatoes and green beans.
Ingredients
Chicken breast1 lb
Potatoes3
Green beans12 oz
BBQ sauce1/2 cup
Olive oil2 tbsp
Steps
Heat the oven to 425°F. Cut the potatoes into 1-inch chunks, toss with 1 tbsp olive oil, ½ tsp salt, and pepper, and spread on a sheet pan.
Roast the potatoes 25 minutes, flipping at the 15-minute mark, until browned and tender.
Trim the green beans, toss with the remaining oil and a pinch of salt, and add them to the sheet pan for the final 10–12 minutes.
Meanwhile, pat the chicken dry, slice each breast horizontally into cutlets, and season with salt and pepper.
Sear the cutlets in a skillet over medium-high 5 minutes, flip, and cook 4–5 more minutes until no longer pink in the center (165°F).
Drop the heat to medium and brush the chicken with BBQ sauce in the last 2 minutes, turning to glaze both sides — lower heat keeps the sugary sauce from scorching.
Rest the chicken 3 minutes, then plate it with the potatoes and green beans and extra sauce for dipping.
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