This garlic and lemon chicken with green beans and red potatoes is the best weeknight dinner you’ll ever make for your loved ones. With a brilliant combination of flavors that is seriously delightful! Put this dish together easily and quickly at any time.
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
HOW TO MAKE GARLIC and LEMON CHICKEN WITH GREEN BEANS and RED POTATOES
Marinating Overnight (recommended):
Place 5 tbsp olive oil, lemon juice, garlic, salt, and pepper in a large bowl. Mix well until combined.
To the bowl with the mixture, add the chicken and coat well. Cover the bowl and keep it in the fridge overnight.
On the next day, remove the chicken from the marinade. Then, proceed to coat the green beans and potatoes.
Prepare the oven. Preheat it to 400 degrees F. Using 1 tbsp olive oil, coat a large baking dish or cast-iron skillet.
In the bottom of the prepared dish/skillet, arrange the slices of lemon in a single layer.
If not marinating the chicken overnight:
Whisk 5 tbsp olive oil, lemon juice, garlic, salt, and pepper in a large bowl. Then, add the green beans and toss to coat. Arrange the green beans on top of the lemon slices.
In the same olive oil mixture, add the potatoes and toss to coat. Along the inside edge of the dish/skillet and over the green beans, arrange the potatoes.
Toss the chicken in the same olive oil mixture until completely coated. Then, transfer in the dish/skillet skin-side up.
Over the chicken, pour any remaining olive oil mixture.
Using foil, tent the baking dish/skillet. Place in the preheated oven and bake for about 30 minutes. Remove the cover and roast for another 20 minutes or until the internal temperature of the chicken reaches 165 degrees F and the chicken is a crispy and rich brown.
On a plate, transfer the chicken and let them rest. Set aside.
Return the beans and potatoes to the oven for another 10 minutes or until tender.
In the middle of each 4 plates, divide the green beans and potatoes. Then, arrange the chicken around. Serve with a baguette or crusty dinner rolls. This also pairs well with a 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
Marinating Overnight (recommended):
Place 5 tbsp olive oil, lemon juice, garlic, salt, and pepper in a large bowl. Mix well until combined.
To the bowl with the mixture, add the chicken and coat well. Cover the bowl and keep it in the fridge overnight.
On the next day, remove the chicken from the marinade. Then, proceed to coat the green beans and potatoes.
Prepare the oven. Preheat it to 400 degrees F. Using 1 tbsp olive oil, coat a large baking dish or cast-iron skillet.
In the bottom of the prepared dish/skillet, arrange the slices of lemon in a single layer.
If not marinating the chicken overnight:
Whisk 5 tbsp olive oil, lemon juice, garlic, salt, and pepper in a large bowl. Then, add the green beans and toss to coat. Arrange the green beans on top of the lemon slices.
In the same olive oil mixture, add the potatoes and toss to coat. Along the inside edge of the dish/skillet and over the green beans, arrange the potatoes.
Toss the chicken in the same olive oil mixture until completely coated. Then, transfer in the dish/skillet skin-side up.
Over the chicken, pour any remaining olive oil mixture.
Using foil, tent the baking dish/skillet. Place in the preheated oven and bake for about 30 minutes. Remove the cover and roast for another 20 minutes or until the internal temperature of the chicken reaches 165 degrees F and the chicken is a crispy and rich brown.
On a plate, transfer the chicken and let them rest. Set aside.
Return the beans and potatoes to the oven for another 10 minutes or until tender.
In the middle of each 4 plates, divide the green beans and potatoes. Then, arrange the chicken around. Serve with a baguette or crusty dinner rolls. This also pairs well with a salad. Enjoy!
