GARLIC and LEMON CHICKEN WITH GREEN BEANS and RED POTATOES
The smell of lemon and garlic is therapeutic to me – meals that fill the house with the smell of garlic remind me of my mom and her wonderful cooking and the smell of lemon makes me feel happy. It is a brilliant combination. This recipe brings this combination to life, and it also tastes delightful!
Ingredients:
6 Tbsp. olive oil – Divided (1 Tbsp. and 5 Tbsp.)
2 lemons – 1 very thinly sliced and 1 juiced
4 cloves garlic – minced
1 tsp. salt
½ tsp. freshly ground black pepper
¾ lb. trimmed green beans
8 small red potatoes – quartered (make sure you use small red potatoes)
4 chicken breasts – bone-in with skin (this will be about 3 ¼ lbs. of chicken)
Directions:
Prepare Chicken to Marinate Overnight – Recommended
In a large bowl, combine 5 Tbsp. olive oil, lemon juice, garlic, salt, and pepper. Add the chicken to the olive oil and lemon mixture, coat each piece well. Cover and refrigerate until the next day. A few times during the marinating, stir the chicken around in the marinade to re-coat.
When assembling the dish, the next day, remove the chicken from the marinade and proceed with coating the green beans, then the potatoes. From here, continue with the recipe.
When Ready to Prepare the Dish
Preheat oven to 400° F.
Coat a large baking dish or cast-iron skillet with 1 Tbsp. of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.
If You Did Not Marinate the Chicken Overnight
In a large bowl, combine 5 Tbsp. olive 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 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.
Cover the baking dish or skillet with foil and place in preheated oven for 30 minutes. Uncover and roast for 20 minutes or the chicken has reached 165° F. If you want to make sure the potatoes get a rich brown color and are crispy, you can uncover after 20 minutes.
Remove the chicken from the dish or skillet and place on a plate to rest – set aside.
Place the beans and potatoes back in the oven for 10 minutes more or until the potatoes are tender.
