When I planned our menus this week, I picked a bunch of new recipes I found online or that others had sent me. I've looked at this one several times but some of the reviewers said it was too lemony. I finally decided to go ahead and try it. I love that I made it all in one pan and it was enough food for all of us with no leftovers. It came together really fast.
Well, it got mixed reviews. It was definitely a little too lemony for me. I ate it and it was fine, but if I were to make it again, I would use chicken broth in the tossing mixture but still put the lemons on the bottom of the pan. If you really love lemon - keep it this way.
I also added some fresh rosemary to the tossing mixture because I had some. Yummy. Fresh herbs really add to the flavor.
The kids do not like fresh green beans. I decided to try it anyway, and the kids still didn't like the fresh green beans. If I did this again I would either use a different vegetable or steam the green beans first so that they come out softer.
Also, I did not remove the chicken and it was overcooked and dry. So, don't forget to remove the chicken. (Though I would probably put it in the oven without the chicken and then 10-15 minutes later put the chicken on so that it comes out of the oven at the same time. The way they do it, the chicken has 10 minutes to get cold.) I used boneless skinless chicken breasts, rather than the bone in with skin. Now that I think about it, If I had used chicken with a skin it might have retained the moisture better.
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)
Directions
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.
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.
Nutritional Information
Per Serving
Calories 687
Calcium 86mg
Carbohydrate 20g
Cholesterol 181mg
Fat 37g
Fiber 4g
Iron 4mg
Protein 67mg
Sat Fat 8g
Sodium 735mg
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