Let’s dive into the heart of the cooking process. Follow these steps for a seamless experience:

1. Preheat your oven to 400°F (200°C).
2. In a large oven-safe pot or Dutch oven, heat the olive oil over medium heat. Add the chicken breasts and season with salt and pepper. Sear each side for about 3-4 minutes, until golden brown. Remove the chicken from the pot and set aside.
3. In the same pot, add the minced garlic and sauté for about 1 minute, or until fragrant. Be careful not to burn the garlic, as it can quickly turn bitter.
4. Add the chicken broth, lemon juice, lemon zest, oregano, and thyme to the pot. Stir to combine, scraping up any browned bits from the bottom of the pot for added flavor.
5. Return the chicken breasts to the pot, nestling them in the liquid. Arrange the potatoes around the chicken, ensuring they are partially submerged in the broth.
6. Cover the pot and transfer it to the preheated oven. Bake for 25 minutes.
7. After 25 minutes, remove the pot from the oven and add the green beans. Cover again and return to the oven for an additional 10-15 minutes, until the chicken is cooked through and the vegetables are tender.
8. Garnish with fresh parsley before serving. I often think of my daughters’ delighted faces when they see the finished dish, a moment always worth the effort.