Thursday, April 11, 2013

Roasted lemon and garlic chicken

6 tablespoons  olive oil
2 lemons, 1 thinly sliced, 1 juiced
4 cloves garlic, minced
1  teaspoon  kosher salt
ground black pepper
2 cups green beans, don't use canned. I did and try got mushy
1 red pepper, sliced
small red potatoes, quartered
3-4chicken breasts (bones left in, with skin, about 3 1/4 pounds)
  1. Preheat oven to 450°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.
  2. 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.
  3. 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. 
Found this recipe on Pinterest and thought it would be a great weeknight dinner... Had it in the oven and ready in 10 mins flat! Hubby rating: 7
Happy Thursday! Take care-DCW 

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