Pan-Roasted Chicken With Lemon-Garlic Green Beans
Pan-Roasted
Chicken With Lemon-Garlic Green Beans from Sarah
Ingredients
6 tablespoons olive oil
2 lemons, 1 thinly sliced, 1 juiced
4 cloves garlic, minced
1teaspoon kosher
salt
1/2 teaspoon freshly ground black pepper
3/4 pound trimmed green beans
8 small red potatoes, cut in small pieces
4 chicken breasts
Directions
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 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. If
necessary, 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.
0 comments