This is another one pan wonder dish. I love making things for dinner that do not require multiple pans. I hate cleaning up after I have already slaved away cooking. (Okay maybe I don’t exactly slave away, but when I have a huge sink filled with dishes and pots and pans I feel overwhelmed.)
How To Make Roasted Lemon Chicken with Green Beans and Potatoes
This savory Roasted Lemon Chicken with Green Beans and Potatoes is an easy deep dish meal you can serve for dinner. Let the chicken breasts roast in the oven for a moist and juicy finish. The potatoes come out fork-tender, coated in mouth-watering lemon and garlic marinade.
Ingredients
- ¾ lb green beans, trimmed
- 2 ½ lb potatoes, (8 small potatoes) scrubbed and diced, not peeled
- 2 lemons, 1 sliced and 1 juiced
- 3 ¼ chicken breast
- 6 tbsp extra virgin olive oil
- 4 cloves garlic, minced
- salt and pepper, to taste
Instructions
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Preheat the oven to 450 degrees F.
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Lay the lemon slices on the bottom of the baking pan.
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Drizzle a tablespoon of olive oil over the top.
- Toss the green beans right on top of the lemons.
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In a large bowl, pour the remaining olive oil and lemon juice. Add a few cloves of garlic and mix well.
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Add the potatoes to the bowl and evenly coat them with the mixture.
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Layer them onto the baking pan, on top of the green beans.
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Place the pan in the oven and bake for 30 minutes.
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Grab the chicken breasts and toss them in the remaining lemon juice mixture. Coat them evenly.
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Let it marinate while the potatoes are baking.
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After 30 minutes, remove the pan and place the chicken breasts on top.
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Bake for 15 minutes.
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Serve this Lemon Chicken with Green Beans and Potatoes with a side of mashed potatoes. Bon Appetit!
Nutrition
- Sugar: 4g
- :
- Calcium: 63mg
- Calories: 440kcal
- Carbohydrates: 41g
- Cholesterol: 78mg
- Fat: 18g
- Fiber: 7g
- Iron: 3mg
- Potassium: 1426mg
- Protein: 31g
- Saturated Fat: 3g
- Sodium: 158mg
- Vitamin A: 428IU
- Vitamin C: 65mg
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