This
is a one pan wonder, it is absolutely delicious and filling! This
recipe will serve 4. You literally put everything into one casserole
dish.
Ingredients:
6T
evoo
2
lemons, 1 thinly sliced and 1 juiced
4
cloves of garlic, minced
1tsp
kosher salt
1/2tsp
pepper
3/4lb
trimmed green beans
8
small red potatoes, quartered
4
chicken breast with or without skin
Directions:
Preheat
your oven to 450 degrees, coat your large baking dish with 1T of the
evoo. Arrange the lemon slices in a single layer in the bottom of the
dish.
In
a large bowl combine the remaining evoo, 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 evoo mixture and toss to
coat. Using a slotted spoon or tongs, arrange the potatoes along the
inside edge of the dish on top of the green beans. Place the chicken
in the same bowl with the evoo mixture and coat thoroughly. Place the
chicken (if it has skin, skin side up) in the dish. Pour any of the
remaining evoo mixture over the chicken.
Roast
for 50 minutes. Remove the chicken from the dish. Place the beans and
potatoes back in the oven for 10 minutes more or until the potatoes
are soft. Place a chicken breast on each plate; divide the green
beans and potatoes equally.
Comments
Post a Comment