Sunday Night Roasted Lemon Chicken with Potatoes and Green Beans



This recipe is an old standby and perfect for the chilly weather we have been dealing with. Turning the oven up to 450 is a welcomed task with very very cold hardwood floors. I actually made this dish on Friday night after work. I went into hibernation and ate the leftovers throughout the weekend. It paired well with the ice-cold red wine from my mud room floor (a new version on chilled red).

This is an easy supper for any night. Stay warm out there!


Lemon Chicken with Potatoes and Green Beans

  • 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
  • 2 split chicken breasts, with bone and skin, I cut mine in half
  • 1 large pinch both salt and pepper

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.

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