Sunday, August 26, 2012

Roast Chicken with Green Beans and Potatoes

This makes a great - quick, easy, healthy dinner.  What can be better than that! I used about half of the potatoes from the bag, and frozen green beans that I had from our garden.  I cut our chicken pieces in half for this recipe and since I didn't need leftovers this time I only used two pieces of chicken.  


  • 6  tablespoons olive oil
  • 3 lemons, 1 sliced, 2 juiced
  • 4 t. minced garlic
  • 1  teaspoon  kosher salt
  • 1/2  teaspoon  freshly ground black pepper
  • 3/4  pound fresh green beans, trimmed
  • 1/2 lb. small baby potatoes
  • 4 boneless, skinless chicken breasts


  1. Preheat oven to 450°F. Coat a baking dish 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 potatoes and toss to coat. Using a slotted spoon or tongs, remove the green beans potatoes and arrange them on top of the lemon slices.  Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken in the dish. Pour any of the remaining olive-oil mixture over the chicken.
  3. Bake for 30-40 minutes Serve warm.

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