Easy Weeknight Meal Planner

CRANBERRY-ORANGE CHICKEN

Makes 4 servings

1 large navel orange, sliced
5 tablespoons honey, divided
3 tablespoons olive oil, divided
2¾ teaspoons kosher salt, divided
1¼ teaspoons ground black pepper, divided
½ teaspoon ground allspice
4 (10- to 12-ounce) bone-in skin-on chicken breasts
1 pound French green beans, trimmed
½ cup fresh cranberries
2 cloves garlic, thinly sliced
1 tablespoon chopped fresh rosemary
Garnish: chopped fresh rosemary

1. Position oven rack in top third of oven. Preheat oven to 375°. Line a 17½x12½-inch rimmed baking sheet with parchment paper.

2. On prepared pan, place orange slices in a single layer.

In a large bowl, whisk together 4 tablespoons honey, 2 tablespoons oil,