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Pan-Roasted Chicken With Lemon-Garlic Green Beans

From Real Simple

Prep: 15 minutes | Cook: 1 Hour 15 Minutes | Bake: 450° | Makes: 4 servings

Ingredients
6  tablespoons  olive oil
2 lemons, 1 thinly sliced, 1 juiced
4 cloves garlic, minced1  teaspoon  kosher salt
1/2  teaspoon  freshly ground black pepper
3/4  pound  trimmed green beans
8 small red potatoes, quartered
4 chicken breasts (bones left in, with skin, about 3 1/4 pounds)

Directions

  1. Preheat oven to 450°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.
  2. In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans. 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.
  3. 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. Serve warm.

I only made a few modifications to this recipe. I used boneless, skinless chicken breasts. (It’s what I had on hand.) I made sure I adjusted the cooking time and baked it half way covered with foil so I wouldn’t overcook my chicken. I also didn’t have red potatoes. This is kind of odd because I always buy red potatoes. The grocery store failed me, however, and Idaho was all I could get.

The aroma coming from the oven as this meal baked made my stomach growl because it smelled so good. I pulled it out of the oven, plated it and prepared to dig in. The chicken was juicy and very fresh from the lemon. And then I tried the veggies…I pushed them all to one side of the plate, ate my chicken and dumped the plate, along with any leftovers in the pan. The lemon slices on the bottom of the pan sure made the dish fresh — and very, very bitter. Chris looked like a child eating brussels sprouts when he took a bite. The food immediately rolled off his tongue and back on the plate. This was not good.
The worst part about this meal is that I prepared two of them. I covered and froze one to give to a coworker. As I gave it to her, I recapped the issues with the lemon. I warned that she may want to remove the lemon slices before baking. She just giggled and said she’d add something to the meal to take away the bitterness — perhaps a little chicken stock. That would probably make the entire meal a little more savory and, well, moist. It was all a little dry. I liked the concept, but this meal definitely needs a little help. (And maybe go with the skin on, bone in chicken.)
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Real Simple’s version looks a whole lot better than mine.

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