Pan Roasted Chicken With Lemon-Garlic Green Beans

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.

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