Garlic & Lemon Chicken With Green Beans & Red Potatoes
photo by ljoya24
- Ready In:
- 1hr 15mins
- 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.
Sounds delicious...unfortunately this was absolutely the most horrible chicken dish ever. Took a lot longer than 50 minutes for the chicken. The lemon only flavored the green beans which overpowered the flavor of the bean. The chicken had no flavor at all. The potatoes were just a weird texture and just blah. I have no suggestions to make this dish better because I think it's a lost cause. What a waste. It didn't even smell good while baking in the oven...I should have known then this was going to be a fail.
We've made this three times now and it rocks. Things I've learned/ refined along the way, if it helps: 1) Slice the lemons THIN. You can eat them, peel and all, after they're cooked. If you don't like lemons, skip this. 2) SMALL red potatoes, quartered. You want them to caramelize and crisp in the hot oven, not bake into mushy bleh. 3) The lemon-oil mixture needs to coat everything—first the beans, then the potatoes, and then the chicken. Rub the chicken breasts in the remaining mixture so it's coated well on all sides. I didn't marinate the chicken ahead of time but made sure I did rub the chicken in the mixture, and it was perfecto. 4) Cook for 45 minutes (not 50), remove chicken, cook for 5-10 more. 5) Cook it all in one pan. The point of this recipe, IMO, is its ease. Separating everything out would add more pans and complexity. And for god's sake, use fresh green beans, not canned! Have fun, and enjoy!
I have done this recipe now over 20 times and people love it, I have tweaked it to perfection , chicken thighs bone in and marinate the day before in a bag and move around for a good soaking, important to have small waxy potatoes, I use thyme fresh or dry, good olive oil, don't bother about the green beans, cook them separately. I put potatoes one the bottom after layering a shallow lasagna type dish, chicken sits on the top, I cover and cook for 30mins then take foil off for last 20 mins, take chicken off and rest if potatoes are not quite cookeded, you can always add some more olive oil and this stage, chicken back in, bread for mopping up juices. I've added black olives sometimes, capers, when here in France for the summer the French love it!
I added fresh dill to the entire deal, and 3 extra cloves of garlic. I used chicken breasts instead, aswell as baby red potatoes cut into 3s, in a glass casserole dish uncovered and it turned out delicious. I coated everything in the lemon/garlic/dill mix and added dry dill on top of the chicken breast before putting in in the oven. The times were exact and it was a very effortless and refreshing (the lemon) dish. I also used plain Greek yogurt to dip the potatoes in, and because of the ingredients in the mixture, it felt like I was eating tzatziki. Has a very Greek feel.