|Pan-Roasted Chicken With Lemon Garlic-Green Beans|
I love one dish dinners. You get your veggies and meat or poultry in one dish preparation. The flavors of the veggies and meat/ poultry blend together nicely when prepared in the same dish. The clean up is minimal which is another plus.
For today's post, I made a delicious Lemon Garlic chicken with green beans and potatoes. The green beans are placed on a bed of lemon slices after they have been tossed with some Olive oil, lemon juice, garlic, salt, and pepper. The quartered potatoes are tossed in the same dressing and placed along the sides of the baking dish. The chicken is then coated with the same dressing and placed on top of he green beans. Any olive-oil mixture that is left is poured over the chicken.
As this dish is baking the aroma is wonderful. Lemon and garlic permeate the house. This dish tastes as good as it smells. I could not believe the wonderful flavor the chicken, potatoes and green beans had. Especially the green beans - they were fantastic. This dish cooks up in about 1 hours with preparation time about 15 minutes. It is perfect for those nights when you need something easy and quick to throw together for dinner.
Pan-Roasted Chicken With Lemon-Garlic Green Beans
From Real Simple
6 tablespoons olive oil
2 lemons, 1 thinly sliced, 1 juiced
4 cloves garlic, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground 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)
1. Preheat oven to 450°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.
2. In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken.
3. Roast for 50 minutes. Remove the chicken from the dish or skillet. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. Place a chicken breast on each of 4 serving plates; divide the green beans and potatoes equally. Serve warm.