Recipe #12 Pan-Roasted Chicken With Lemon-Garlic Green Beans

Pan-Roasted Chicken With Lemon-Garlic Green Beans

This week's recipe is from Real Simple, another one of my favorite sites.  The chicken breasts that I had were gynormous, so I only used 3 instead of 4 (they were also boneless - couldn't find bone-in) and I substituted small yellow potatoes instead of red.  I like my food a little more flavorful, so again, I think this could have benefited from a bit more pizazz.  All-in-all it was a good dinner and not too complicated.  Served with a Pinot Noir.  Happy Cooking!

Real photo:

Christopher Baker

 

 

Serves 4| Hands-On Time: 15m | Total Time: 1hr 15m

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

1. 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.                             
By Cynthia Nicholson, September 2004

 

Nutritional Information

• Per Serving

• Calories 687
• Calcium 86mg

• Carbohydrate 20g
• Cholesterol 181mg
• Fat 37g
• Fiber 4g
• Iron 4mg
• Protein 67mg
• Sat Fat 8g
• Sodium 735mg