GARLIC & LEMON CHICKEN
W/GREEN BEANS & RED POTATOES


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.





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