Sunday, February 3, 2013

Lemon Garlic Chicken

I wish I could take credit for this delish looking dish, 
but I can't, because I didn't make it, 
my niece Amy did and it looks so good.
But I am sharing it with you and I'll be making it real soon. 

* Click on image for larger picture *


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, about 3 1/4 pounds)


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.

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.

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