Talk about a one-pan wonder. This hearty dinner comes together in a single casserole dish or cast-iron skillet. After a 15-minute prep job, which involves tossing the potatoes, green beans, and chicken with a little olive oil and lemon juice, the meal roasts in the oven for an hour—plenty of time to wrap up homework, get organized for tomorrow morning…or relax on the couch with a glass of wine. As this dish cooks in the oven, the chicken and potatoes soak up the garlic-citrus sauce. And, aside from a mixing bowl, cutting board and roasting pan, there’s very little cleanup.
6 tablespoons olive oil
2 lemons, 1 thinly sliced, 1 juiced
4 cloves garlic, minced
1 teaspoon 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 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 chicken, green beans and potatoes and toss to coat. Pour this mix into the pan and spread around evenly.
Roast for 50 minutes or until cooked through. Serve warm.