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Name: Garlic & Lemon Chicken with Green Beans & Red Potatoes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 6 tablespoons olive oil; 2 lemons, 1 thinly sliced 1 juiced; 4 cloves garlic minced; 1 teaspoon kosher 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)

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INGREDIENTS

6 tablespoons olive oil
2 lemons, 1 thinly sliced ; 1 juiced
4 cloves garlic ; minced
1 teaspoon kosher 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)

INSTRUCTIONS

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.

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.

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.

NOTES

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Garlic & Lemon Chicken with Green Beans & Red Potatoes

6 tablespoons olive oil
2 lemons, 1 thinly sliced 1 juiced
4 cloves garlic minced
1 teaspoon kosher 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)

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.

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Nutrition

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Serving Size: 1 (3329g)
Recipe Makes: 1

Calories: 2473
Calories from Fat: 207 (8%)

Amt Per Serving		% DV

	Total Fat 23g	31 %
	Saturated Fat 3.6g	18 %
	Monounsaturated Fat 14.8g
	Polyunsanturated Fat 3.4g
Cholesterol 0mg		0 %
Sodium 1389.3mg		48 %
Potassium 12489.7mg		329 %
Total Carbohydrate 520.4g		153 %
	Dietary Fiber 65.5g	262 %
	Sugars, other 454.9g
Protein 60.5g		86 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2473

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