I have a secret. I love chicken but chicken with bones kinda gives me the creeps. It wasn’t until a few years ago that I even started eating bone-in chicken and I’ve only prepared it one time before this recipe. Seeing the bones reminds me that I’m eating an animal – a fact that I can apparently ignore with the boneless breasts I prepare a few times a week. Maybe I need to be a vegetarian.
This recipe was simple. Very few ingredients and very healthy. I ended up needing a little more flavor, so I dipped my chicken in some barbeque sauce.
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 (I used 6 medium sized & cubed them)
4 chicken breasts (bones left in, with skin, about 3 1/4 pounds) (Mine said “split chicken breasts”, so basically a whole chicken cut in half)
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.
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.
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. I cooked mine a little longer since it was two large pieces – like an hour and 10 mins.