Sunday, May 12, 2013

Pan-Roasted Chicken

Good morning bloggers! As all of the world knows, today is Monday... No one in their right mind enjoys Monday, at least no one I can think of. Along with dreading Monday, no one wants to come home from working a 8 to 10+ hour day and slave over a hot stove for a delicious dinner. Tonight's meal is one we can all appreciate. The prep time is a very simple 15 minutes. After that, you set it and forget it for an hour and 15 minutes. How awesome is that?

Everything in this dish is pretty self explanatory. I know... I'm disappointed that I don't get to explain the awesome components of this dish. But fret not, my darlings, there will be other dishes and other components to share later. So, grab those aprons and I will meet you in the kitchen as always!

Pan-Roasted Chicken & Lemon Garlic-Green Beans
Yields 4 servings

You will need:

  • 6 tablespoons olive oil
  • 2 lemons (1 thinly sliced + 1 juiced)
  • 4 cloves garlic, minced
  • 1 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 on)


  1. Preheat oven to 450 degrees. 
  2. Coat a large baking dish with 1 tablespoon of the olive oil. 
  3. Arrange the lemon slices in a single layer in the bottom of the dish.
  4. In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper, then add the green beans and toss to coat. 
  5. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. 
  6. 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 on top of the green beans. 
  7. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. 
  8. Place the chicken, skin-side up, in the dish. 
  9. Pour any of the remaining olive-oil mixture over the chicken.
  10. Roast for 50 minutes. 
  11. Remove the chicken and set aside. 
  12. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. 
  13. Place a chicken breast on each of 4 serving plates, and divide the green beans and potatoes equally. 
  14. Enjoy!

Thank you for joining me, and I hope to see you all around tomorrow! Happy blogging to all, and I'll catch you on the flip side!