Wah your chicken with water and vinegar ( optional) Pat dry and season with ½ tsp onion powder, garlic powder, white pepper, smoked paprika, ground scotch bonnet pepper, lemon pepper seasoning. Cover and marinade at least 30 minutes. Heat skillet and add 1 tbsp of olive oil, brown chicken for 3 minutes on each sides ( do this in two the 1 tsp batches). In the mean time in a bowl add washed and dry pottos, and season with ½ tsp onion powder, garlic powder, white pepper, smoked paprika, ground scotch bonnet pepper, lemon pepper seasoning, the tsp dried thyme, dried rosemary, using your hand massage well into potatoes, add another 1 tbsp olive into the skillet, heat and add the potatoes ( I like to use a skillet that is oven safe) So after adding the potatoes, cook in the oven for 45 minutes. If not cook on stove top flipping them constantly. In the meantime cut chicken into bite size pieces. 10 minutes into potatoes finishing add the bell peppers, onions, and minced garlic and green beans and butter, stir well to combine. After the 10 minutes and the cooked and cut up chicken pieces and stir well to combine.
This One Pan Chicken and Potatoes with Green Beans is a hearty skillet dinner with a little Caribbean heat. Boneless chicken thighs are seasoned with smoked paprika, lemon pepper, and ground Scotch bonnet, then browned until golden. Yukon Gold or red potatoes cook in the same skillet with thyme and rosemary, soaking up the flavor left behind by the chicken.
Fresh green beans and sweet red bell pepper go in near the end with a pat of butter, keeping their color and a little bite. Toss everything together with the chicken for a cozy weeknight meal with tender potatoes, buttery vegetables, and a warm kick in every bite.