Lemon-Garlic Chicken, Steamed Green Beans and Roasted New Potatoes

Ingredients

• 1 lb Green Beans (Fresh, ends trimmed)
• 2 cup Water (For steaming, will not be consumed)
• 1 tbsp Olive Oil (Extra virgin recommended)
• 0.25 tsp Salt (Or to taste)
• 0.25 tsp Black Pepper (Freshly ground)

Instructions

1. 1

   Prepare the Green Beans

   • Rinse the green beans thoroughly under cold running water.
   • Pat them dry with a paper towel.
   • Snap or trim the tough stem ends off each bean.
2. 2

   Set Up the Steamer

   • Pour about 1-2 inches of water into a large pot or saucepan.
   • Place a steamer basket inside, ensuring the water level is below the bottom of the basket.
   • Bring the water to a rolling boil over medium-high heat.
3. 3

   Steam the Green Beans

   • Carefully place the trimmed green beans into the steamer basket, arranging them in a single layer if possible.
   • Cover the pot with a tight-fitting lid and reduce the heat to medium.
   • Steam for 5-7 minutes. The beans are done when they are bright green and crisp-tender (easily pierced with a fork but still have a slight bite).
4. 4

   Season and Serve

   • Turn off the heat and carefully remove the steamer basket from the pot.
   • Transfer the hot green beans to a serving bowl.
   • Immediately drizzle with olive oil and sprinkle with salt and freshly ground black pepper.
   • Toss gently to coat evenly and serve warm.

Ingredients

• 900 g new potatoes (Also known as baby potatoes)
• 3 tbsp olive oil (Extra virgin recommended)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried rosemary (Crushed)
• 0.5 tsp dried thyme
• 0.5 tsp paprika (For color)
• 0.25 tsp kosher salt
• 0.5 tsp black pepper (Freshly ground)
• 2 tbsp fresh parsley (Finely chopped, for garnish)

Instructions

1. 1

   Preheat oven and prepare baking sheet

   • Preheat your oven to 400°F (200°C).
   • Line a large, rimmed baking sheet with parchment paper for easy cleanup.
2. 2

   Prepare the potatoes

   • Wash the new potatoes thoroughly under running water.
   • Pat them completely dry with a clean kitchen towel – this is key for crispy skin.
   • Cut any larger potatoes in half or quarters to ensure they are all roughly 1-inch in size for even cooking.
3. 3

   Season the potatoes

   • Place the dried potatoes in a large mixing bowl.
   • Drizzle with olive oil and toss to coat evenly.
   • Sprinkle over the garlic powder, onion powder, dried rosemary, dried thyme, paprika, kosher salt, and black pepper.
   • Toss again until every potato is well-seasoned.
4. 4