Cowboy Butter Chicken with Crispy Smashed Potatoes

• 50 min total
• 25 min hands-on
• Serves 4
• 560 kcal
• 44 g protein

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Ingredients

• 1½ lb baby potatoes
• 3 tbsp olive oil
• 1 lb green beans, trimmed
• 1½ lb chicken breast, 2 large breasts, each sliced in half horizontally
• 1 tsp smoked paprika
• 4 tbsp butter
• 4 cloves garlic, minced
• ¼ tsp red pepper flakes
• 1 tbsp Dijon mustard
• ½ cup chicken broth
• 1 lemon
• ¼ bunch parsley, finely chopped
• salt
• black pepper

Method

1. Heat the oven to 450°F (230°C). Put the potatoes in a pot, cover with cold water, add 1 tsp salt and boil 15–18 minutes, until a knife slides in easily. Drain well and let them steam dry for a minute.
2. Brush a large rimmed baking sheet with 2 tbsp of the olive oil. Spread the potatoes on it and press each one flat with the bottom of a glass to about ½ inch thick. Season with ½ tsp salt and some pepper and roast 15 minutes.
3. Flip the potatoes, add the green beans to the gaps on the sheet and toss them in the oil on the pan with a pinch of salt. Roast 12–15 minutes more, until the potatoes are crisp and golden and the beans are tender.
4. Meanwhile, pat the chicken dry and season with the smoked paprika, ¾ tsp salt and ¼ tsp pepper. Heat the remaining 1 tbsp oil in a large skillet over medium-high heat and cook the chicken 4–5 minutes per side, until golden and it reaches 165°F (74°C) in the thickest part. Move to a plate.
5. Make the cowboy butter: lower the heat to medium, add the butter to the skillet and when it foams, stir in the garlic and red pepper flakes for 30 seconds. Whisk in the Dijon mustard, chicken broth and the juice of half the lemon and simmer 1–2 minutes, scraping up the browned bits, until glossy. Stir in most of the parsley, then return the chicken and its juices to the pan and spoon the sauce over.
6. Serve the chicken with the smashed potatoes and green beans, with the sauce spooned over everything, the rest of the parsley scattered on top and the remaining lemon cut into wedges.

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