GARLIC & LEMON CHICKEN W/GREEN BEANS & RED POTATOES!
(Gluten free, Low Carb, Diabetic Friendly and so simple to make)from somewhere on www.facebook.com/groups/
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INGREDIENTS
6 tablespoons olive oil
2 lemons, 1 thinly sliced, 1 juiced
4 cloves garlic, minced
1 teaspoon 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
- Preheat oven to 400°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.
- 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.
- 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.