Recipes

Crispy Skin-On Chicken with Garlic Butter Potatoes & Green Beans.

These skin-on chicken fillets are juicy, tender, and perfect for pan-searing because the skin crisps beautifully while protecting the meat underneath.
This meal makes a complete, comforting family dinner with golden garlic butter potatoes and fresh green beans, but the chicken can also be served on its own, sliced over salad, or tucked into sandwiches.

Ingredients (Serves 2–3)

Chicken

• 2 × 8oz (225g) skin-on chicken fillets

• 1 tbsp olive oil

• 1 tsp salt

• ½ tsp black pepper

• 1 tsp garlic powder

• 1 tsp paprika (smoked or sweet)

• ½ tsp dried thyme (optional)

Garlic Butter Potatoes

• 400g baby potatoes, halved

• 2 tbsp olive oil

• ½ tsp salt

• ½ tsp black pepper

• 1 tsp garlic powder

• 1 tbsp butter (added after cooking)

Green Beans

• 200g green beans, trimmed

• 1 tsp butter or olive oil

• Pinch of salt

 Instructions

1. Roast the Potatoes

1. Preheat oven to 200°C / 400°F.

2. Toss potatoes with olive oil, salt, pepper, and garlic powder.

3. Spread on a baking tray, cut-side down.

4. Roast for 30–35 minutes, turning once halfway.

5. Toss with butter once cooked.

2. Cook the Chicken

1. Pat chicken fillets dry — this helps the skin crisp.

2. Season both sides with salt, pepper, garlic powder, paprika, and thyme.

3. Heat olive oil in a pan over medium heat.

4. Place chicken skin-side down and cook 6–8 minutes without moving.

5. Flip and cook another 5–6 minutes, until internal temp reaches 75°C / 165°F.

6. Rest for 5 minutes before serving.

3. Cook the Green Beans

1. Steam for 4–5 minutes or sauté in butter for 3–4 minutes.

2. Season lightly with salt.

Seasoning & Serving

• Finish chicken with a pinch of flaky salt for extra crunch

• Spoon pan juices over the chicken before serving

• Serve whole or slice the chicken against the grain

Serving ideas:

• Plate with potatoes and green beans

• Slice over mashed potatoes

• Add gravy or a squeeze of lemon

• Use leftovers in wraps or salads the next day