Monday, April 30, 2012

April 30-Pan-Roasted Chicken With Lemon-Garlic Green Beans

Once I month, the newest issue of Real Simple Magazine is delivered to our mailbox and I am inspired by  fantastically simple tips and tricks for style, decor, and recipes. Tonight's dinner was the product of such inspiration. (I was also dying to use my new casserole dish that I bought at Bed Bath and Beyond...I know, it doesn't take much to excite me).

My husband and I both enjoyed this one-dish meal. Chris mentioned that the green beans were great cooked in the lemon-seasoned oil and that it actually made it enjoyable to eat your veggies.  

By Real Simple Magazine

  • 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, w/ bone-about 3 1/4 lbs (I used boneless, skinless breasts and it turned out just fine)

  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. Place a chicken breast on each of 4 serving plates; divide the green beans and potatoes equally. Serve warm.

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