Prep and dry the chicken: Pat the chicken breasts very dry with paper towels and season both sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Drying the surface removes moisture so the chicken will sear, not steam, and seasoning early allows salt to start penetrating the meat for better flavor.

Parboil the potatoes: Place the halved baby potatoes in a pot, cover with cold water, add 1/2 tsp kosher salt, bring to a boil, and simmer 8–10 minutes until just tender when pierced with a knife. Drain and let steam-dry for a minute. Parboiling shortens oven time and starts softening the interior so the roast produces tender centers while the exterior crisps.

Roast the potatoes: Preheat the oven to 425°F (220°C). Toss the parboiled potatoes with 1 tbsp olive oil, 1 tbsp melted butter, 1 sprig rosemary (finely chopped), 1/2 tsp salt and 1/4 tsp pepper on a rimmed baking sheet. Spread in a single layer and roast for 20–25 minutes, turning once halfway, until golden and crisp. (If using honey, brush 1 tsp over the potatoes in the last 5 minutes for a glossy finish.) High heat encourages Maillard browning on the exterior while preserving a fluffy interior.

Cook the chicken (stovetop finish): While potatoes roast, heat a large heavy skillet (preferably stainless steel or cast iron) over medium-high heat until shimmering. Add 2 tbsp olive oil. When the oil is hot but not smoking, add the chicken, presentation side down (smooth side) and press gently for 10 seconds to ensure contact. Sear without moving 4–5 minutes until deeply golden. Flip and sear the other side 3 minutes. This high-heat sear builds a flavorful crust (Maillard reaction) that gives the finished chicken its restaurant-quality color and texture.

Finish chicken in the oven: Transfer the skillet with chicken to the oven (or move chicken to oven-safe dish) and roast at 425°F (220°C) for 6–8 minutes, until an instant-read thermometer reads 155–160°F (68–71°C). Resting will bring it to 165°F. Finishing in the oven cooks the chicken through gently and keeps the crust intact while avoiding over-browning on the stovetop.

Make the lemon-garlic brown butter pan sauce: Remove the chicken to a plate and tent with foil to rest. Return the skillet to medium heat, add 3 tbsp butter. When the butter foams and the milk solids begin to brown and smell nutty (about 1–2 minutes), add minced garlic and cook 20–30 seconds to soften — watch carefully because garlic burns quickly. Deglaze with 1/4 cup white wine (or an extra 2 tbsp chicken stock) scraping browned bits from the pan; alcohol brightens flavor and helps lift fond that contains concentrated savory molecules. Add 1/2 cup chicken stock, 1 tsp Dijon, the juice and zest of 1 lemon, and 1 tbsp chopped fresh rosemary and thyme. Simmer 2–3 minutes until slightly reduced and glossy. Taste and season with a pinch of salt and pepper. The brown butter adds a warm nuttiness that deepens the bright lemon and herb notes.

Sauté the green beans: While the sauce reduces, heat a medium sauté pan over medium-high heat with 1 tbsp olive oil. Add the green beans, 1/4 tsp salt and 1/4 tsp pepper and cook, stirring occasionally, 5–7 minutes until bright green and crisp-tender — a quick cook preserves color and snap. If you like, add a squeeze (1/2 tsp) of lemon juice at the end to tie them to the sauce.

Finish and plate: Slice chicken against the grain if desired. Spoon a generous drizzle of lemon-garlic brown butter sauce over the chicken and arrange alongside roasted baby potatoes and green beans. Garnish with an extra sprig of rosemary, lemon slices, and a light grind of black pepper. Resting the chicken ensures juices redistribute for a juicier bite; the hot sauce poured at the end coats each slice and heightens flavor.

Serve: Offer additional lemon wedges on the side. This dish pairs well with a simple green salad and a chilled glass of dry white wine.