This recipe is floating around everywhere right now, and I’ve been skeptical because it seems too good to be true. One baking dish for chicken, potatoes, and green beans? They all have different cooking times, how could it work? But my friend told me she made it and loved it, so I gave the recipe a shot tonight (with several modifications from the original).
I was fully prepared for soggy green beans and undercooked chicken, but got a meal that was so much better than all that! My family thought it was delicious and I really liked the tangy, garlic-y sauce at the bottom of the dish. The green beans were a little softer than I usually eat them, but so flavorful that it didn’t bother me at all. I’ll give it an A!
Roast Chicken with Lemon-Garlic Green Beans
2 tablespoons olive oil
3 lemons, 1 sliced, 2 juiced
4 cloves garlic, minced
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1 1/2 teaspoons herbs de Provence
3/4 pound fresh green beans
8 small red potatoes quartered
4 boneless, skinless chicken breasts
Preheat oven to 450 degrees.
Arrange the lemon slices in a single layer in the bottom of a large baking dish. In a bowl, combine olive oil, lemon juice, garlic, and salt and pepper. Add the green beans and toss to coat. 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. Arrange the potatoes on top of the green beans. Place the chicken in the dish, sprinkle with a little salt and the herbs de Provence.
Pour any of the remaining olive-oil mixture over the chicken. Roast for 50 minutes. Remove the chicken. Place the green beans and potatoes back in the oven for 10 minutes more or until potatoes are tender.
