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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|Serving Size: 1 Serving (499g)|
|Recipe Makes: 6 Servings|
|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 %|
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Calories per serving: 489
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