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 450 degrees Fahrenheit. Coat a large baking dish or cast-iron skillet with 1 tablespoon of olive oil. Arrange lemon slices in a single layer in the bottom of the dish or skillet. In a large bowl, combine 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 chicken, skin-side up, in dish or skillet. Pour any of the remaining olive-oil mixture over chicken. Roast for 50 minutes. Remove chicken from dish or skillet. Place beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. Place a chicken breast on serving plates; divide the green beans and potatoes equally. Serve warm.