Sunday, February 19, 2012

"Old-Fashioned" Sunday Dinner ...

Pan-Roasted Chicken With Lemon-Garlic Green Beans and Red Potatoes
The Ingredients:
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
1 pound trimmed green beans
8 small red potatoes, quartered
4 chicken breasts (bones left in, with skin, about 3 1/4 pounds)
The Directions:
1. Preheat oven to 450°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Thinly slice 1 lemon and arrange slices in a single layer in the bottom of the dish.
2. In a large bowl, combine the remaining oil, juice from the other lemon, 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 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. Pour any of the remaining olive-oil mixture over the chicken.
3. Roast for 50 minutes. Remove the chicken from the dish. 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.

Recipe from Real Simple

Tip: Choose firm potatoes that are free of sprouts. Avoid ones with a greenish tint; they can be bitter.

The Verdict:

When I arranged the lemon slices and fresh green beans in the pan, the colors looked so vibrant and beautiful! Of course, they mellowed out after roasting. I used almost twice as much of the olive oil marinade called for. And I only had skinless chicken breasts on hand. Too bad, because the skin would have gotten all brown and crispy. I reduced the oven temp to about 350 degrees about half way through the roasting time. I was worried the potatoes might get too brown. I did not put the veggies back in the oven for the last additional 10 minutes as they didn't need any more cooking time. It was an easy way to prepare the chicken with the veggies, all in one pan, but it was kind of tricky to cook them together, too. I prefer my green beans a little crisper. Husband loved it and that's all the approval I need!

1 comment:

  1. Man, those potatoes look good! Love the chicken, and have to try it your way - I usually squeeze half a lemon over the chicken and put it inside for a whole roasted chicken. Mmmm, this picture really is making me hungry!