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> Pan-Roasted Chicken with Lemon-Garlic Green Beans |
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easy | 4 servings | prep: 15 minutes | cook: 1 hour
Longer prep-time with chopping potatoes etc.... but fairly healthy and nice that just one dish for main course and sides.
Ingredients: |
6 TBS olive oil
2 lemons, 1 thinly sliced, 1 juiced
4 cloves garlic, minced
1 tsp kosher salt
1/2 tsp black pepper
3/4 pound green beans
8 small red potatoes, quartered
1 large sweet potato cut into cubes
4 chicken breasts or thighs (bone-in with skin)
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Directions: |
Preheat oven to 450 degrees. Coat a large baking dish with 1 TBS of the olive oil. Arrange the lemon slices in a single layer on the bottom of the dish. In a large bowl, combine the remaining oil, lemon juice, garlic, salt and pepper. Add the green beans and toss to coat. Using tongs, remove the green beans and arrange them on top of the lemon slices. Add the potatoes to the same oil mixture and toss to coat. Arrange the potatoes along the outside edge of the dish. Toss the chicken in remaining lemon-oil mixture then place skin side up in dish on top of the green beans. Pour any remaining mixture over dish. Roast for 50 minutes. Remove chicken and put beans/potatoes back in the oven for another 10 minutes.
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