2 lemons, 1 thinly sliced, 1 juiced
1 teaspoon kosher salt
3/4 pound trimmed green beans
4 chicken breasts (bones left in, with skin, about 3 1/4 pounds)
6 tablespoons olive oil
4 cloves garlic, minced
1/2 teaspoon freshly ground black pepper
8 small red potatoes, quartered
Preheat oven to 450 degrees F.
Grease a big baking dish with a tbsp of olive oil.
Position the slices of lemon in the bottom.
Mix lemon juice, the rest of the oil, salt, garlic and pepper in a bowl.
Stir in the green beans and let them coat.
Displace the green beans with slotted spoon and position them over the lemon slices.
Coat the potatoes in the same grease.
Position the potatoes over the green beans with slotted spoon along the inside edge.
Coat the chicken with the grease. Transfer to the baking dish with skin-side up. Drizzle with the left grease.
Roast 50 min. Displace the chicken from the baking dish/skillet.
Put the potatoes and green beans back in oven for 10 min. more.
Serve 4 portions of chicken breast with potatoes and green beans.
Submitted by: Carol Collins