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Roasted Chicken with Lemon Garlic Green Beans & Red Potatoes

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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.

Roasted Chicken with Lemon Garlic Green Beans & Red Potatoes | Persnickety Plates

Ingredients
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)

Directions
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.

Roasted Chicken with Lemon Garlic Green Beans & Red Potatoes | Persnickety Plates



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.

Roasted Chicken with Lemon Garlic Green Beans & Red Potatoes | Persnickety Plates



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.

Roasted Chicken with Lemon Garlic Green Beans & Red Potatoes | Persnickety Plates

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.

Roasted Chicken with Lemon Garlic Green Beans & Red Potatoes | Persnickety Plates

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  1. Jamie says

    Looks good. I love easy recipes.

  2. Katherine says

    This looks delicious! I love easy recipes as well, thank you for posting 🙂

  3. Six Sisters says

    This recipe looks so good! We loved having you join our “Strut Your Stuff Saturday.” Hope to see you next week! -The Sisters

Melissa Williams/Persnickety Plates is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. For more details, please see my Privacy Policy & Disclosures page.

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