Monday, March 14, 2011

Pan Roasted Chicken with Garlic Potatoes and Green Beans


  • 6 tablespoons olive oil
  • 2 lemons, 1 thinly sliced, 1 juiced
  • 4 cloves garlic, minced
  • 1 teaspoon kosher or sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 pound trimmed green beans
  • 8 small red potatoes, quartered
  • 3-4 boneless, skinless chicken breasts


  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 in the dish or skillet. Season with salt and pepper. Pour any of the remaining olive-oil mixture over the chicken.
  3. Roast for 50 minutes.
  4. Serve with warm bread.
The longest part of this recipe is the roasting time. Otherwise, it takes very little prep and tastes delicious. I will warn you though, the lemon taste is strong, so if you don't like lemon, this recipe isn't for you!


  1. Greg and I sooo looked forward to eating this delicious meal and it did not disappoint! Super good, Tiff - thank you!

  2. Really yummy! I always use the leftovers from this meal for a chicken salad the next day - the chicken is really flavorful and moist!