Monday, March 4, 2013

Lemon Chicken with Roasted Potatoes and Green Beans

I love this one dish chicken recipe! It is great for when you have company, or if you want a quick and easy dinner.

  • 6-8 tablespoons olive oil
  • 2 lemons, 1 thinly sliced, 1 juiced
  • 4 cloves garlic
  • 1 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 3/4 lb green beans (canned or fresh)
  • 8 small red potatoes, quartered
  • 2-4 chicken breasts
  • Sprinkle of Ruth Ann's Muskego Ave Chicken and Fish Seasoning from Penzey's it is a mixture of salt, black pepper, garlic, lemon peel, and onion.

Preheat oven to 450.
Coat a large baking dish with 1 tablespoon olive oil.
Arrange lemon slices from 1 lemon in a single layer on the bottom of the dish.
In large bowl combine remaining olive oil, lemon juice of 2nd lemon, garlic, salt and pepper.
Add green beans and toss to coat.
Using tongs, remove green beans and arrange them on top of lemon slices.
Add potatoes to same olive oil mixture and coat. (I found that if you do this, then there is not enough marinade left for the chicken, so I coat the potatoes in olive oil, salt, &pepper.)
Arrange on inside edge of dish on top of the beans.
Place chicken in olive oil mixture and coat. (let sit for 5-10 minutes)
Place chicken in dish. Pour remaining marinade over chicken.
Sprinkle whole dish with
Roast for 40-50 minutes. (It smells sooo good!)
Remove chicken and continue roasting potatoes/beans if necessary.

Adapted from Kelly's Korner Recipes

Little tip: Keep cut potatoes in water to keep them from turning brown.

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