pan roasted chicken / romanesco & green beans / salad with fig & blue cheese

pan roasted chicken / romanesco & green beans / salad with fig & blue cheese

Contents of your meal kit:

green beans
balsamic vinaigrette base
blue cheese
cider pan sauce starter

Cookware needed: foil-lined baking sheet, oven-safe skillet (see note), salad bowl

Finishing steps:

  1. Preheat oven to 425. Trim stem end of green beans. On a foil-lined baking sheet, toss romanesco and green beans with olive oil, salt & pepper. Once oven has heated, place the baking sheet in the oven.
  2. As soon as the vegetables go into the oven, heat a small amount of oil in an oven-safe skillet over high heat.   Season both sides of chicken with salt & pepper. When oil is hot, add chicken to skillet and cook the first side about 1-2 minutes or until just golden brown. Flip, place thyme sprigs on top of chicken, and transfer skillet to the oven with vegetables. Set a 10 minute timer.
  3. Wash and slice fig(s). Pour vinaigrette base into the bottom of your salad bowl and add an equal amount of olive oil. Whisk or mix with a fork to combine.   If this looks like too much dressing, remove some before adding the greens. Toss gently and season with salt & pepper to taste. Top with sliced figs and crumbled blue cheese.
  4. When the timer is up, check the chicken and vegetables. When vegetables are tender, remove from oven and keep warm. When chicken is cooked through, transfer to a plate and set the skillet on a burner over med-high heat.
  5. Pour the pan sauce starter into the hot skillet along with twice as much water. Use a spoon to scrape up the brown bits on the bottom of the skillet, and simmer until sauce is slightly thickened. Remove from heat.
  6. Slice chicken, divide between plates and drizzle with pan sauce. Enjoy roasted vegetables and salad on the side.


  • Romanesco is the spikey chartreuse green cousin of cauliflower. It’s unique, simple to prepare, and tastes great!
  • Most skillets are oven safe for a brief amount of time. If yours has a plastic or rubber handle, wrap foil around it to protect.   Aren’t sure about putting yours in the oven…transfer to a baking pan instead.