Friday, July 13, 2012

Pan-Roasted Chicken with Lemon-Garlic Green Beans

Happy Friday! We made it through the week! I am a big fan of what some call "one pot" meals. They are just so easy and hassle free you can't resist. I especially like this one because you don't have to brown the meat or do anything, you just simply put it in the pan and have your chicken, veggie and potato ready to go. We normally don't eat chicken with the skin on but this was too good to resist, it had the perfect crunch. I cut the recipe in half, but ended up using a whole lemon for the slices on the bottom of the pan. For me it was too much lemon but Jason thought it was just right, it really depends on your love for lemon flavor. According to Jason this was REALLY good and cooked perfectly, therefore meaning I have to up my game next time now that the bar is set pressure. Hope you enjoy it as much as we did!

Pan-Roasted Chicken with Lemon-Garlic Green Beans
Serves: 4
Source: Real Simple Magazine

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)

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.

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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