Grilled Lemon Herb Chicken with Garlic Roasted Potatoes and Sautéed Green Beans

Step 1: Prepare the Chicken

In a large bowl, combine the chicken breasts, lemon zest, oregano, basil, thyme, salt, and black pepper. Toss to coat the chicken evenly.

• 4 pounds boneless, skinless chicken breasts
• Zest of 4 lemons
• 2 tablespoons dried oregano
• 2 tablespoons dried basil
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Step 2: Roast the Potatoes

Preheat the oven to 400°F (200°C). Toss the cubed potatoes with 2 tablespoons of olive oil and 4 cloves of minced garlic. Spread the potatoes in a single layer on a baking sheet. Roast for 25-30 minutes, or until golden brown and tender.

• 2 pounds Yukon Gold potatoes, cut into 1-inch cubes
• 2 tablespoons olive oil
• 4 cloves garlic, minced

Step 3: Grill the Chicken

Preheat a grill or grill pan to medium-high heat. Grill the chicken for 5-7 minutes per side, or until cooked through and the internal temperature reaches 165°F (75°C).

• Prepared chicken from Step 1

Step 4: Sauté the Green Beans

In a large skillet, heat the remaining 2 ounces of unsalted butter over medium-high heat. Add the trimmed green beans and sauté for 5-7 minutes, or until tender.

• 1 pound green beans, trimmed
• 2 ounces unsalted butter

Step 5: Serve

Arrange the grilled chicken, roasted potatoes, and sautéed green beans on a platter. Serve immediately, garnished with any remaining lemon zest, if desired.