The Recipes

Herb-roasted Chicken Breast and Green Beans

I took a page from a holiday turkey here: stuffing butter and herbs under the skin.  Never a bad idea!  I couldn't QUITE let go of the holidays yet, so this helped me feel like they weren't over.  Plus, living here in D.C., I have Inauguration coming up, so it's kind of still the holidays?


- 1 bone-in, skin-on, chicken breast
- 2 T. butter, room temperature
- handful of fresh herbs, chopped - I used thyme and oregano
- 1 tsp. cardamom
- 1 garlic clove, minced
- 1 garlic clove, jacket removed
- 1/4-in. piece of ginger, grated
- 1 lemon, juiced
- 1/2 shallot, finely diced
- handful of green beans, ends trimmed
- salt
- pepper
- olive oil

Preheat the oven to 350 degrees.

Mix together the butter, herbs, minced garlic and ginger.  Using one finger, loosen the skin of the chicken breast.  Smear the butter over the breast and massage it into the skin.  Set the breast on a rack on top of a cookie sheet or in a pan.  Drizzle the skin with olive oil and season with salt and pepper.  Place in the oven for 30-45 minutes, or until a meat thermometer reads 175.

Roast the green beans in a separate dish, drizzled with olive oil and seasoned with salt and pepper.  Roast the garlic clove with the green beans; 30 minutes will do.

Mash the garlic clove with the back of a fork in a small bowl.  Add the juice of one lemon and the shallot.  Whisk in some more olive oil.

Plate the green beans.  Pour the vinaigrette over the beans.  Slice the chicken and plate.