Juicy and tender chicken with green beans and tender red potatoes. This one-skillet meal is a delightful dinner that you can easily make at any time. Smells awesome and tastes superb. It is no doubt why everyone loves this delicious dish!
Ingredients
4 chicken breasts – bone-in with skin (this will be about 3 ¼ pounds of chicken)
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6 tablespoons olive oil – Divided (1 tablespoon and 5 tablespoons)
4 cloves garlic – minced
¾ pound trimmed green beans
2 lemons – 1 very thinly sliced and 1 juiced
8 small red potatoes – quartered (make sure you use small red potatoes)
1 teaspoon salt
½ teaspoon freshly ground black pepper
HOW TO MAKE GARLIC and LEMON CHICKEN WITH GREEN BEANS and RED POTATOES
Marinate the chicken overnight – Recommended:
Step 1: Place 5 tbsp olive oil, lemon juice, garlic, salt, and pepper in a large bowl. Mix well until combined.
Step 2: To the olive oil and lemon mixture, add the chicken and toss to coat every piece well. Cover the bowl and marinate the chicken overnight. Stir the chicken a couple of times during the marinating.
Step 3: In the next day, take the chicken out of the marinade. Coat the green beans and potatoes in the same olive-oil mixture.
Step 4: Prepare the oven. Preheat it to 400 degrees F.
Step 5: Using 1 tbsp olive oil, grease a large baking dish or cast-iron skillet. In a single layer at the bottom of the prepared baking dish/skillet, arrange the lemon slices.
If Not Marinate the Chicken Overnight: After mixing the marinade, toss in the green beans until coated. Remove the green beans from the marinade and arrange them on top of the lemon slices. Add the potatoes to the same olive oil mixture and toss to coat. Along the inside edge of the dish over the green beans, arrange the potatoes. Coat the chicken in the same mixture, then place them in the dish/skillet, skin-side up. Over the chicken, pour the rest of the olive-oil mixture.
Step 6: Using foil, tent the baking dish/skillet and put it in the preheated oven. Bake for about 30 minutes. Remove the foil and continue baking for another 20 minutes or until the internal temperature of the chicken reaches 165 degrees F.
Step 7: Transfer the chicken to a plate and set it aside.
Step 8: Return the beans and potatoes to the oven and bake for additional 10 minutes or until the potatoes are tender.
Step 9: Serve the garlic and lemon chicken with green beans and red potatoes immediately with some crusty rolls or baguette and with a side of salad. Enjoy!
Ingredients
- 4 chicken breasts – bone-in with skin (this will be about 3 ¼ pounds of chicken)
- 6 tablespoons olive oil – Divided (1 tablespoon and 5 tablespoons)
- 4 cloves garlic – minced
- ¾ pound trimmed green beans
- 2 lemons – 1 very thinly sliced and 1 juiced
- 8 small red potatoes – quartered (make sure you use small red potatoes)
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
Instructions
Marinate the chicken overnight – Recommended:
Step 1: Place 5 tbsp olive oil, lemon juice, garlic, salt, and pepper in a large bowl. Mix well until combined.
Step 2: To the olive oil and lemon mixture, add the chicken and toss to coat every piece well. Cover the bowl and marinate the chicken overnight. Stir the chicken a couple of times during the marinating.
Step 3: In the next day, take the chicken out of the marinade. Coat the green beans and potatoes in the same olive-oil mixture.
Step 4: Prepare the oven. Preheat it to 400 degrees F.
Step 5: Using 1 tbsp olive oil, grease a large baking dish or cast-iron skillet. In a single layer at the bottom of the prepared baking dish/skillet, arrange the lemon slices.
If Not Marinate the Chicken Overnight: After mixing the marinade, toss in the green beans until coated. Remove the green beans from the marinade and arrange them on top of the lemon slices. Add the potatoes to the same olive oil mixture and toss to coat. Along the inside edge of the dish over the green beans, arrange the potatoes. Coat the chicken in the same mixture, then place them in the dish/skillet, skin-side up. Over the chicken, pour the rest of the olive-oil mixture.
Step 6: Using foil, tent the baking dish/skillet and put it in the preheated oven. Bake for about 30 minutes. Remove the foil and continue baking for another 20 minutes or until the internal temperature of the chicken reaches 165 degrees F.
Step 7: Transfer the chicken to a plate and set it aside.
Step 8: Return the beans and potatoes to the oven and bake for additional 10 minutes or until the potatoes are tender.
Step 9: Serve the garlic and lemon chicken with green beans and red potatoes immediately with some crusty rolls or baguette and with a side of salad. Enjoy!
