Sheet-Pan Lemon-Garlic Chicken Breasts with Crispy Skin, Feta-Herbed Orzo, and Roasted Green Beans

Preheat your oven to 425°F (220°C). Position a rack in the center of the oven.

Prepare the vegetables: Wash 12 oz fresh green beans and trim the stem ends. Peel and finely mince 6 cloves of garlic. Peel and finely dice 2 large shallots. Wash 0.5 bunch of parsley and 3 sprigs of oregano; strip the leaves and finely chop both.

Prepare the chicken: Use paper towels to pat the skin of 4 bone-in skin-on chicken breasts extremely dry. This is critical for achieving a crispy texture. In a small bowl, whisk together 2 tablespoons of olive oil, half of the minced garlic, 1 tablespoon of chopped oregano, 1 tablespoon of Dijon mustard, 1 teaspoon of honey, 1 teaspoon salt, and 0.5 teaspoon black pepper.

Zest 1 lemon into the chicken rub mixture. Rub this mixture thoroughly under the skin and over the surface of the chicken breasts.

In a large rimmed sheet pan (13x18 inches), combine 1.5 cups uncooked orzo, the diced shallots, the remaining minced garlic, and 2.5 cups low-sodium chicken stock. Stir to distribute the orzo evenly across the bottom of the pan.

Place the chicken breasts skin-side up directly on top of the orzo and stock mixture. The chicken will partially submerge, which helps the orzo absorb the savory drippings.

In a medium bowl, toss the trimmed green beans with 1 tablespoon olive oil, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Arrange the green beans in the spaces around the chicken breasts on the sheet pan.

Slice the remaining lemon into thin rounds and tuck them among the green beans and chicken.

Transfer the sheet pan to the oven and roast for 30 to 35 minutes. Check the chicken with a meat thermometer; it is done when it reaches an internal temperature of 165°F (74°C) and the skin is golden brown and crisp.

Remove the pan from the oven. Carefully transfer the chicken and green beans to a warm plate and let the chicken rest for 5 minutes.

Stir the orzo remaining on the pan. It should have absorbed most of the liquid and become creamy. If there is excess liquid, the residual heat will continue to thicken it. Stir in 4 oz crumbled feta cheese, the chopped Italian parsley, and the juice from the roasted lemon slices.

Serve each plate with a portion of the feta-herbed orzo, a pile of roasted green beans, and one crispy-skinned chicken breast.