Rating: 3 stars
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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.

Cynthia Nicholson

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Read the full recipe after the video.

Recipe Summary test

hands-on:
15 mins
total:
1 hr 15 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°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.

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  • In a large bowl, combine the remaining oil, lemon juice, 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 or skillet 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 or skillet. Pour any of the remaining olive-oil mixture over the chicken.

  • Roast for 50 minutes. Remove the chicken from the dish or skillet. 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.

Nutrition Facts

calcium 86mg; 687 calories; carbohydrates 20g; cholesterol 181mg; fat 37g; fiber 4g; iron 4mg; protein 67mg; saturated fat 8g; sodium 735mg.
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