I found this recipe in a Real Simple magazine years ago and it has become my Sunday Night standby meal. I love it because it is super simple and the leftovers are great the next day after a long Monday at work. I recommend not using any measurements and just throwing the recipe together – kind of like I envision Nigella Lawson cooking. From someone who lacks in spontaneity, it is always a good feeling to throw things together in the kitchen.
- 6 tablespoons olive oil
- 2 lemons, 1 sliced thin and 1 juiced
- 4 garlic cloves, minced
- 3/4 to 1 pound green beans
- 8 small potatoes, cut into 1 inch cubes
- 4 whole chicken breasts, with bone and skin (I’ve used 2 before and cut them in half)
- 1 large pinch both salt and pepper
Assembly: Preheat the oven to 450 degrees (this is great for winter months). In a large roasting pan, spread about 1 tablespoon olive oil on the bottom of the pan. Scatter lemon slices on the bottom of the pan. In a large bowl, whisk together the remaining olive oil, lemon juice, garlic and salt and pepper. Add the green beans to the mixture to coat and transfer them to the roasting pan. Repeat with the potatoes and add them over the green beans – and then the chicken. Pour all the remaining oil mixture over everything. Roast for about an hour or until the chicken is cooked through and skin is brown.