This recipe is by FAR one of my new favorite recipes! It is SO flavorful and delicious!
6 tablespoons olive oil
2 lemons, 1 thinly sliced, 1 juiced – I USE 3 LEMONS, 1 JUICED AND 2 FOR SLICING
4 cloves garlic, minced
1 teaspoon 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) – I USE BONELESS, SKINLESS CHICKEN BREAST AND IT TURNS OUT JUST FINE!
Preheat oven to 400°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. (We have tried this step a couple different ways, ON THE BOTTOM – the green beans are rather lemony flavor but the chicken doesn’t have a lot of “lemon” flavor. ON THE TOP – wonderful lemon flavor to both green beans AND chicken!)
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.
This is what the finished product looks like before going into the oven with how my husband loves it. (ORIGINAL recipe wants the lemon slices on the very BOTTOM of the pan)
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.