On Sundays, I like to make a home made dinner, something that my full-time working mom was able to do almost every night of the week, but I try for Sundays (well, and maybe a couple other days during the week, too).
I have a bunch of pins on my “Main Entrees” Pinterest Board, but this is the pin that I go to all. the. time. It’s Real Simple magazine’s Pan-Roasted Chicken With Lemon-Garlic Green Beans and Potatoes. It is so easy and uses very few and fresh ingredients that you probably already have in your kitchen.
You start with some lemons, fresh green beans, red potatoes, olive oil, garlic ….
…and of course some chicken breasts. It’s a great recipe for your family, or even for a small dinner party. The simplicity and freshness of the flavors from the lemon and garlic work so well with the chicken, potatoes and green beans. It’s a one-dish-wonder and your guests will love how juicy the chicken turns out. (Make sure to let the chicken rest for 10 minutes for maximum juiciness!)
If you have any leftovers (you just may not!) just shred the chicken, and put the potatoes and green beans over some lettuce and you have an instant, healthy lunch the next day.
Real Simple magazine’s Pan-Roasted Chicken With Lemon-Garlic Green Beans & Potatoes
Serves 4 ~ Hands-On Time: 15m ~ Total Time: 1hr 15m
By Cynthia Nicholson , September, 2004
6 tablespoons olive oil
2 lemons, 1 thinly sliced, 1 juiced
4 garlic cloves, 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)
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. Coat the green beans and potatoes in lemon juice and olive oil mixture: 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.
3. Now coat the chicken: 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.
4. 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.