Delectable Pan-Roasted Chicken With Green Beans
Serving Size / Yield
- 6 tablespoons olive oil
- 2 lemons, 1 thinly sliced, 1 juiced
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3/4 pound trimmed green beans
- 8 small red potatoes, quartered
- 4 chicken breasts (bones left in, with skin, about 3 1/4 pounds)
Preheat your oven to 450 degrees F. Take out a large baking dish or cast-iron skillet and with 1 tablespoon of olive oil, coat it. Arrange lemons in a single layer at the bottom of dish. Using a large bowl, combine the rest of the olive oil, lemon juice, garlic, salt and pepper. Add green beans and coat by tossing. Remove the green beans using a spoon and arrange them on top of the lemon slices. Coat the potatoes using the same mixture and arrange on the inside edge of the dish, on top of the green beans. Coat the chicken breasts using the same mixture and place the chicken skin-side up in the dish. Pour any remaining olive oil over chicken.
Roast for 50 minutes. Remove chicken from dish. Place beans and potatoes back in oven until potatoes are tender (about 10 additional minutes). Serve.