GARLIC & LEMON CHICKEN W/GREEN
BEANS & RED POTATOES!
(Please SHARE so that it saves to your timeline. You can refer back to recipe
later!).
For more great tips, recipes &/or weight loss motivation, join us at: SkinnyTown USA
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.
Pamela Grizzard shared Kimberly Morris Thill's photo.