Tasty Orange and Balsamic Chicken with Garlic Green Beans and Crushed Potato Bake

Thumbs up for dinner last night

I rarely cooked a lot of chicken dishes in the past. 
One member of our household wouldn’t eat it.
BUT as luck would have it our Grandchildren, love chicken, so I am always trying
to find something new.
Once again among my morning emails,  I found this recipe on a Martha Stewart site.
Chicken, Orange, Balsamic, sounds pretty good to me

To accompany it, Garlic Green Beans and Baked Crushed Potatoes
Actually this is a Gluten Free Meal, for those who are interested

So
For 4 people       
Ingredients
3-4 Chicken Breasts depending on the size of the breast
Coarse salt and ground pepper
1 tablespoon extra-virgin olive oil
       
2 tablespoons balsamic vinegar
1 large peeled orange, cut into 8 wedges
1 tablespoon unsalted butter

Directions
Preheat oven to 200C 
Season chicken with sea salt and pepper.
In a large ovenproof skillet, heat oil over medium-high.
Add chicken, skin side down, and cook until golden and crisp,
About 7 minutes.

Transfer chicken to a plate and pour off fat from skillet.
Return chicken, skin side up, to skillet and transfer to oven.
Bake until cooked through, 10 minutes.
Transfer chicken to a plate.

Return skillet to stove and over medium heat
Add vinegar and orange wedges.

Cook, stirring and scraping up browned bits with a wooden spoon,
until orange begins to soften, about 2 minutes.
Remove from heat and stir in butter.
To serve, return chicken to skillet and toss with orange and sauce.
Just to heat through before serving

Veggie Ingredients
Very simple
Potatoes, Green Beans, Olive Oil, Sea Salt and Pepper
Garlic and Zest of a Lemon
 
Method
For the Crushed Potatoes
Peel and cut in chunks as many potatoes as you need
In this case 4 large ones
Cook till tender in boiling salted water
Drain
Crush with a masher
Keep it rustic
Add 1-2 tablespoons Extra Virgin Olive Oil and some freshly ground black pepper
Mix and place in a lightly oiled gratin dish

Bake at 200C for about 15 - 20 minutes
Should be crispy on top and lightly golden

For the beans
Top and tail the beans
Blanch in salted boiling water for just 2 mins
Drain and run under cold water to cool
Put aside till you need them

In another pan add 1 tablespoon olive oil
2 cloves of garlic peeled and crushed with a little sea salt
Zest of 1 lemon

Heat gently over medium heat, don't brown the garlic, it will get bitter
Add cooked green beans
Toss over medium heat till they are heated through
It was so popular,
There wasn't anything left
1 adult, 2 teenagers and I 9 year old
Ate it all