Pan-Roasted Chicken With Lemon-Garlic Green Beans and Red Potatoes

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Name: Pan-Roasted Chicken With Lemon-Garlic Green Beans and Red Potatoes
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 6 tablespoons Olive Oil; 2 Lemons 1 thinly sliced, 1 juiced; 4 Garlic cloves minced; 1 teaspoon Kosher Salt; 1/2 teaspoon Freshly ground pepper; 3/4 pound fresh green beans trimed; 8 small Red potatoes quartered; 4 Chicken breast bone in, with skin

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INGREDIENTS

6 tablespoons Olive Oil
2 Lemons ; 1 thinly sliced, 1 juiced
4 Garlic cloves ; minced
1 teaspoon Kosher Salt
1/2 teaspoon Freshly ground pepper
3/4 pound fresh green beans ; trimed
8 small Red potatoes ; quartered
4 Chicken breast ; bone in, with skin

Servings

INSTRUCTIONS

1. Preheat oven to 450 degrees, Coat a large baking dish or cast iron skillet with 1 tablespoon of the Olivie 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 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 slotted spoon or tongs, remove the potatoes and arrange them 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. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. Place a chicken breast on each plate, divide the green beans and potatoes. Serve warm.

NOTES

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Pan-Roasted Chicken With Lemon-Garlic Green Beans and Red Potatoes

6 tablespoons Olive Oil
2 Lemons 1 thinly sliced, 1 juiced
4 Garlic cloves minced
1 teaspoon Kosher Salt
1/2 teaspoon Freshly ground pepper
3/4 pound fresh green beans trimed
8 small Red potatoes quartered
4 Chicken breast bone in, with skin

1. Preheat oven to 450 degrees, Coat a large baking dish or cast iron skillet with 1 tablespoon of the Olivie 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 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 slotted spoon or tongs, remove the potatoes and arrange them 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.  Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender.  Place a chicken breast on each plate, divide the green beans and potatoes.  Serve warm.

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Nutrition

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Serving Size: 1 Serving (499g)
Recipe Makes: 6 Servings

Calories: 489
Calories from Fat: 144 (29%)

Amt Per Serving		% DV

	Total Fat 16g	21 %
	Saturated Fat 2.5g	12 %
	Monounsaturated Fat 10.3g
	Polyunsanturated Fat 2.1g
Cholesterol 91.3mg		28 %
Sodium 315.2mg		11 %
Potassium 1629.4mg		43 %
Total Carbohydrate 45.7g		13 %
	Dietary Fiber 7g	28 %
	Sugars, other 38.7g
Protein 42.5g		61 %
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: 489

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