Floating Olive Branch
Nantucket Lemon Chicken & Green Beans

Serves 4 


1 tablespoon extra virgin olive oil (Robust Intensity)

4 bone-in chicken thighs 

3 tablespoons Blood Orange Infused Olive Oil 

3 tablespoons Meyer Lemon Infused Olive Oil 

6 garlic cloves, peeled and minced 

2 tablespoons lemon juice 

2 tablespoons orange juice 

1 tablespoon white wine 

1 tablespoon Dijon mustard 

1 tablespoon honey 

1 1/2 tablespoons Nantucket Seasoning Blend 

1 teaspoon Fleur de Sel 

1/2 teaspoon black pepper 

10-12 ounces fresh green beans 

Citrus slices and fresh herbs, for garnish  


Preheat the oven to 400°F. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Pat the chicken dry with paper towels, and once the oil is hot, carefully place it in the skillet. Sear, skin-side down, until deeply golden, about 5 minutes. Once seared, transfer the chicken to a 13x9-inch casserole dish, skin-side up. 
Place Blood Orange Olive Oil, Meyer Lemon Olive Oil, garlic, lemon juice, orange juice, wine, mustard, honey, seasoning, salt, and pepper in a medium bowl and whisk to combine. Pour the sauce over the chicken, place in the oven, and bake for 25 minutes. Add the green beans to the casserole dish, stir to coat in the sauce, and return to the oven. Bake for 10-15 minutes or until the chicken is cooked and the green beans tender. Remove from the oven, divide the chicken and green beans between plates, spoon with sauce, and serve.