From the April/May 2018 issue
Serves 4-6


For the chicken:

  • 2 pounds boneless skinless chicken thighs
  • 2 TBSP extra-virgin olive oil
  • 2 TBSP fresh lemon juice
  • 2 TBSP Dijon mustard
  • 1/4 cup finely chopped parsley
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 1 TBSP capers

For the potatoes and green beans:

  • 2 pounds baby red potatoes, halved
  • 1 pound green beans, trimmed
  • 2 TBSP extra-virgin olive oil, divided use
  • Sea salt and black pepper, to taste
  • 2 TBSP apple cider vinegar
  • 1 TBSP finely chopped fresh

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