Pan-Roasted Chicken with Lemon-Garlic Green Beans

Amanda Harper


Note: this is not my personal recipe. I've borrowed it from RealSimple because I didn't see a recipe like it here.

pinch tips: How to Quarter a Chicken





15 Min


1 Hr


6 Tbsp
olive oil
lemons - 1 thinly sliced, 1 juiced
4 clove
garlic, minced
1 Tbsp
kosher salt
1/2 tsp
freshly ground pepper
small red potatoes, quartered
3/4 lb
trimmed green beans
boneless chicken breasts

Directions Step-By-Step

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, skin-side up, 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. 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.

About this Recipe

Course/Dish: Chicken, Roasts
Other Tags: For Kids, Healthy