Hands-On: 15 mins | Total time: 1 hr 15 mins | Yield: Serves 4
If you adore one-skillet meals, this is another great recipe to try. Juicy and tender pan-roasted chicken breasts, tender potatoes, and green beans in an amazing garlic-citrus sauce. The first time I laid my eyes on this dish, I knew it’ll be excellent and it did not disappoint!
6 tbsp olive oil
2 lemons, 1 thinly sliced, 1 juiced
4 cloves garlic, minced
1 tsp kosher salt
½ tsp freshly ground black pepper
¾ lb trimmed green beans
8 small red potatoes, quartered
4 chicken breasts (bones left in, with skin, about 3¼ lbs)
How to make Pan-Roasted Chicken With Lemon-Garlic Green Beans
Step 1: Prepare the oven. Preheat it to 450 degrees F. And using a tbsp olive oil, grease a large baking dish or cast-iron skillet.
Step 2: Into the bottom of the prepared dish or skillet, arrange the slices of lemon in one layer.
Step 3: Place the rest of the oil, lemon juice, garlic, salt, and pepper in a large bowl. Mix well, then add in the green beans and toss to coat. Transfer the coated green beans over the lemon slices using a slotted spoon or tongs.
Step 4: To the same olive oil mixture, toss the potatoes to coat. Then, along the inside edge of the dish or skillet over the green beans, arrange the potatoes with a slotted spoon or tongs.
Step 5: Now for the chicken, thoroughly coat it in the same olive oil mixture. Then, transfer in the dish or skillet skin-side up. Over the chicken, pour the rest of the olive oil mixture.
Step 6: Place in the oven and roast for about 50 minutes. Take the chicken out of the skillet or dish and set it aside for now. Then, return the dish to the oven for another 10 minutes until the potatoes are tender.
Step 7: On 4 servings plates, divide the chicken breasts and the green beans and potatoes equally. Serve and enjoy warm.
Per Serving: Calcium 86mg | 687 Calories | Carbohydrates 20g | Cholesterol 181mg | Fat 37g | Fiber 4g | Iron 4mg | Protein 67mg | Saturated fat 8g | Sodium 735mg.
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