Looking for a new spin on classic baked chicken and green beans?
This recipe will do the trick.
Talk about a one-pan wonder.
Christopher Baker
This hearty dinner comes together in a single casserole dish orcast-iron skillet.
As this dish cooks in the oven, the chicken and potatoes soak up the garlic-citrus sauce.
And, aside from a mixing bowl, cutting board, and roasting pan, there’s minimal cleanup.
Arrange the lemon slices in a single layer in the bottom of the dish or skillet.
Add the potatoes to the same olive-oil mixture and toss to coat.
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.
Place a chicken breast on each of 4 serving plates; divide the green beans and potatoes equally.
2,000 calories a day is used for general nutrition advice.
