Garlic & Lemon Chicken with Green Beans and Red Potatoes

I have seen a boat of recipes pass through my news feed on Facebook lately.  I decided since I am absolutely stuck in a rut when it comes to cooking that I am actually going to try some.  This is the first one.

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)

Directions:
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.

(It appears to be from Sheyrl’s Weight Loss Support Group — A Renewed; Healthy YOU. At least, that is what showed up at the bottom of the Facebook page.)

It was very successful.  I did it a bit differently, as seems to be always the case with recipes and me.  I used chicken quarters verses chicken breasts and regular potatoes verses red potatoes.   I just cut the potatoes into big chucks.    I also put it in a Dutch oven.

I had a huge list of errands to run so I left my 17 year-old in charge of turning off the oven in one hour.  When my husband got home and served it, the kids said it was cooked to perfection.

The only complaint I got was the beans were a bit lemony, but even with that objection the squirts ate every green been in the pot before I got home.

This definitely will go in our meal rotation.  It was quick and easy.

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