This is one of the best dinners you can make for your family! It is a complete meal with tender juicy chicken and veggies. A great, filling meal that is another amazing addition to your regular rotation.
Ingredients
4 cloves garlic – minced
6 tablespoons olive oil – Divided (1 tablespoon and 5 tablespoons)
2 lemons – 1 very thinly sliced and 1 juiced
¾ pound trimmed green beans
4 chicken breasts – bone-in with skin (this will be about 3 ¼ pounds of chicken)
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
Step 1: It is highly recommended to marinate the chicken overnight. Start by mixing 5 tbsp olive oil, lemon juice, garlic, salt, and pepper in a large bowl. Then, add the chicken and toss to coat the chicken. Tent the bowl and place it in the fridge until the next day. Make sure to stir the chicken around the marinade a couple of times during marinating.
Step 2: Take the chicken from the marinade the next day and proceed to coat the green beans and potatoes.
Step 3: Prepare the oven. Preheat it to 400 degrees F.
Step 4: Using 1 tbsp olive oil, grease a large baking dish or cast-iron skillet. In a single layer, arrange the slices of lemon in the bottom of the dish or skillet.
If not marinating the Chicken Overnight:
Start by mixing 5 tbsp olive oil, lemon juice, garlic, salt, and pepper in a large bowl. Then, add the green beans and toss well to coat. Take the green beans out of the marinade and arrange them over the lemon slices. In the same olive oil mixture, toss the potatoes to coat. Transfer the potatoes along the inside edge of the dish or skillet over the green beans. Next, add the chicken to the same olive oil mixture and toss well to coat. Then, place the coated chicken in the dish or skillet, skin-side-up. Over the chicken, pour the rest of the olive oil mixture.
Step 5: Using foil, tent the baking dish or skillet. Bake in the preheated oven for about 30 minutes. Remove the foil and continue to roast for about 20 minutes or until the chicken reaches 165 degrees F. Uncover after 20 minutes to ensure the potatoes are rich brown and crispy.
Step 6: Take the chicken out of the dish or skillet and set it aside on a plate to rest.
Step 7: Return the beans and potatoes to the oven and resume baking for about 10 minutes or until the potatoes are tender.
Step 8: In the middle of each 4 plates, place the chicken and equally divide the green beans and potatoes and arrange them around the chicken.
Step 9: Enjoy the dish with a baguette or crusty dinner rolls immediately. This is also great to pair with a salad. Enjoy!
Notes:
You can use bone-in chicken thighs in place of chicken breasts. Marinate the chicken overnight for optimal flavor. Make sure to stir the chicken around in the marinade about 3 to 4 times while marinating to re-coat the chicken and keep the flavors on the chicken.
For this recipe, use small red potatoes. Using too large potatoes, will make this dish mushy, not crispy, and caramelized.
I do not recommend using canned or frozen. Use only fresh green beans.