Apricot dijon Chicken with Red Roasted pOtatoes and Haricots Verts

My absolute FAVORITE for company:
http://www.marthastewart.com/portal/site/mslo/menuitem.3a0656639de62ad593598e10d373a0a0/?vgnextoid=2cd94c295b9f3110VgnVCM1000003d370a0aRCRD



Haricots Verts with Pecans and Lemon
From:
Martha Stewart Living

Prep: 10 minutes
Total: 20 minutes
Ingredients

Serves 4

* Coarse salt
* 1 pound haricots verts or thin green beans, trimmed
* 1/2 cup pecans
* 3 tablespoons sherry vinegar
* 1 teaspoon sugar
* Freshly ground pepper
* 1/4 cup olive oil
* 1 teaspoon freshly grated lemon zest

Directions

1. Preheat oven to 425 degrees. Bring a large pot of water to a boil; add salt and haricots verts. Cook beans until bright green and crisp-tender, 3 to 4 minutes; drain. Transfer to a serving dish.
2. Meanwhile, spread pecans in a single layer on a rimmed baking sheet; toast in oven until fragrant, about 5 minutes. Coarsely chop nuts when they are cool enough to handle.
3. Whisk vinegar, sugar, and 1/4 teaspoon salt in a small bowl; season with pepper. Whisking constantly, pour in oil in a slow, steady stream; whisk until emulsified. Just before serving, gently toss beans with vinaigrette and chopped nuts; sprinkle with zest. Serve warm.


ROASTED RED POTATOES
nOTE: I don't use this recipe. I cover the potatoes in 1 TBSP of oil and one packet of Hidden Valley Ranch Seasoning/Dip Mix and toss in a big ziploc bag. - Susan

If you prefer, use fresh thyme instead of the rosemary. Any leftover potatoes can be mashed the next day (the crisp pieces add unexpected crunch), or tossed with mayonnaise or dressing to make potato salad.

Prep: 5 minutes
Total: 35 minutes
Ingredients

Serves 4

* 1 1/2 pounds baby red potatoes, quartered
* 2 tablespoons olive oil
* 2 tablespoons coarsely chopped fresh rosemary
* Coarse salt and freshly ground pepper

Directions

1. Preheat oven to 425 degrees. Toss potatoes, oil, and rosemary on a rimmed baking sheet. Spread out potatoes in a single layer; season with salt and pepper. Roast, stirring once halfway through cooking, until potatoes are golden brown and crisp outside and tender inside, about 30 minutes.



Apricot-Dijon-Glazed Chicken
From:
Martha Stewart Living

Prep: 5 minutes
Total: 50 minutes
Ingredients

Serves 4

* 8 chicken thighs (OR 4-6 CHICKEN BREASTS)
* Coarse salt and freshly ground pepper
* 1 jar (12 ounces) apricot jam
* 2 tablespoons honey
* 2 tablespoons Dijon mustard

Directions

1. Preheat oven to 425 degrees. Rinse chicken thighs; pat dry, and transfer to a baking dish. Season well with salt and pepper; set aside.
2. Bring jam, honey, and mustard to a boil in a small saucepan over medium heat. Reduce heat to medium-low; simmer until thickened and reduced by half, about 15 minutes. Spoon apricot mixture over chicken thighs, spreading with back of spoon to coat evenly.
3. Bake chicken, basting with sauce from bottom of dish every 10 minutes, until juices run clear when chicken is pricked with a fork, about 30 minutes.