This is yet another Pinterest find that looked intriguing. The husband and my toddler man both love green beans, and I love lemon, so I added to my meal plan for the following week. This dish was so easy to throw together and works great for a weeknight if you have the time for everything to cook in the oven. We all really enjoyed it and had absolutely no leftovers. I, a very vocal green bean hater, even ate and ENJOYED the green beans! I’m slowly coming around to vegetables…very slowly, but this dish was a good step for me and something I will make again very soon!
Pan-Roasted Chicken with Lemon-Garlic Green Beans and Potatoes
1 pkg boneless, skinless chicken breasts (I used 1.5 pounds)
3/4 lb fresh green beans, ends trimmed, washed
8 small red potatoes, washed and quartered, skin-on
5 tbsp olive oil
4 cloves minced garlic
1 tsp kosher salt
1/2 tsp fresh ground black pepper
Preheat oven to 450.
Mix your olive oil, the juice of the lemon, salt, pepper and garlic in a medium-sized bowl. Toss the green beans in the mixture, then using tongs remove the green beans to a roaster or casserole dish (coated with nonstick spray), leaving the liquid in the bowl.
Now toss the potatoes in the liquid, and using a slotted spoon remove them and add to the green beans.
Toss the chicken in the mixture and then place the chicken on top of the green beans and potatoes. Drizzle any remaining liquid in the bowl over the chicken. Sprinkle lemon pepper seasoning on top of the chicken.
Bake/roast for 50 minutes, then remove the chicken from the pan and set aside and cook the green beans and potatoes for another ten minutes or so – until the potatoes pierce easily with a fork. While that’s cooking, check if your chicken is done.
Return the chicken to the pan and serve.