Tuesday, September 3, 2013

Pan Roasted Chicken with Lemon Garlic Green Beans

I kid you not this is one of the best dishes I think I have ever made. It is seriously to die for! It's pretty simple too which I love. This is one of those meals I can make around lunch time and then stick in the fridge until my husband's headed home from work and then I just throw it in the oven and dinner is ready when he gets home. Although when I texted my husband today to see when he would be home, he said he had a work meeting and wouldn't be home until late so I ate this dish all by myself and loved it! I sure wasn't feeling guilty about going back for seconds!

I hope you guys enjoy this recipe as much as I did. I was worried that it wouldn't have enough flavor but that is definitely not a problem. I'm not sure if it's because I made it ahead of time and let it marinade in the lemon for a few hours before I cooked it, but it was full of flavor!

I got  the recipe 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 (I used a can because it was all I had)
  • 8 small red potatoes, quartered (I used 3 regular potatoes)
  • 4 chicken breasts (bones left in, with skin, about 3 1/4 pounds) (I used 2 breasts and 3 legs) 
  • Directions

    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.   (I baked mine for 50 minutes and the potatoes were already tender so I didn't have to bake for another 10 minutes. I don't know if I could have waited any longer to eat it anyway, the lemon chicken aroma coming from the oven was making my stomach growl.)

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