Chicken, Potatoes and Greens

Hello friends, hope all is well. I’m very excited to share this recipe with you because it is simply delicious and extremely easy!

The official recipe is from Real Simple and is called “Pan-Roasted Chicken with Lemon Garlic Green Beans.” Sounds delicious, doesn’t it?

Now, to be completely honest, I was slightly taken aback after reading the title and how it said “pan-roasted.” My first thought was: can I roast something? How does one roast something? Is roasting different from baking? Do I need to use the broiler? What am I doing??

Well, if you’re like me and have the same questions, no worries! I have the answers. Baking and roasting are essentially the same thing. The term baking, however is associated with the making of sweets, cakes, breads and such, while roasting is used more for meats like chicken or beef. (If you want to learn more, The Reluctant Gourmet has a great article!) So, roasting will not be a problem.

Another thing that I love about this recipe is the use of lemon- it really brings out the flavor of the chicken and the vegetables. If you’re interested in the benefits baking/roasting/cooking with lemon, Fit Day has an interesting article.

Now, all that you’ll need for this recipe is:

  • 6 tablespoons of olive oil
  • 2 lemons (one thinly sliced and the other juiced)
  • 4 cloves of garlic- minced (which essentially means just purchase one bulb of garlic because the cloves are inside one bulb)
  • 1 teaspoon of salt
  • 1/2 teaspoon of pepper
  • 3/4 lbs of trimmed green beans (I recommend that you buy the green beans fresh, they’re incredibly inexpensive and delicious)
  • 8 small red potatoes, quartered
  • 4 chicken breasts (or one package from your local grocery store, I prefer boneless)

Now, to begin you’ll need to preheat the oven to 450 degrees Fahrenheit and take a tablespoon of the olive oil and coat a large pan with it. After this, get the sliced lemon and line the bottom of the pan with all of the slices.

Next, get a large bowl and combine the remaining oil, the lemon juice, the minced garlic, the salt and the pepper.  You’ll put the green beans inside and make sure they’re coated with the mix. After they’re coated, use tongs to remove the green beans and place them in the pan on top of the lemon slices. Then, do the same with the potatoes– put them in the bowl, coat them with the mixture and put either on top of the green beans or along the edge of the pan. Finally, do the same with the chicken– put the chicken in the bowl, coat it with the mixture and place on top of the greens and potatoes. If there is left over olive oil mixture in the bowl, pour it over the chicken.

And finally, place the pan in the oven and “roast” for 50 minutes. If necessary, and if the chicken is thoroughly, it is suggested that after 50 minutes,  you take the chicken out of the oven and let the vegetables “roast” for ten additional minutes.

And that’s it! Believe me, you’re house will smell fantastic– even when you reheat!

Questions? Comments? Feel free to let me know how the dish went for you!

Eat and Sleep Always,

Katie

Pan-Roasted Chicken with Lemon-Garlic Green Beans