Ingredients
- 6 tablespoons olive oil
- 2 lemons, 1 thinly sliced, 1 juiced (remove any seeds)
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 pound trimmed green beans (optional)
- 8 small red potatoes, quartered
- 4 chicken breasts
Directions
- Preheat oven to 400°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 chicken, green beans and potatoes and toss to coat. Pour this mix into the pan and spread around evenly.
- Roast for 50 to 60 minutes or until cooked through. Serve warm.
(I cut this recipe in half because of just the 2 of us, used no beans but an extra potato and it was great – don’t skimp on lemon or garlic – I still used 2 lemons and 4 cloves)
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