Food Recipes Pan-Roasted Chicken With Lemon-Garlic Green Beans 3.1 (5,301) 134 Reviews Looking for a new spin on classic baked chicken and green beans? This recipe will do the trick. By Cynthia Nicholson Cynthia Nicholson Cynthia has been a writer, editor, and producer for national publications like Cooking Light, Country Living, and Real Simple, among others. She was a recipe developer at Real Simple starting in 2005. Passionate about food, wine, and travel, Cynthia turned her enthusiasm into a tour business. Highlights: * Over 15 years of experience as a writer and editor * Owner of The Farmhouse Table, providing small-group food and wine culture tours Real Simple's Editorial Guidelines Updated on August 21, 2022 Print Rate It Share Share Tweet Pin Email Hands On Time: 15 mins Total Time: 1 hrs 15 mins Yield: 4 serves Jump to Nutrition Facts 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. Ingredients 6 tablespoons olive oil 2 lemons, 1 thinly sliced, 1 juiced 4 cloves garlic, minced 1 teaspoon kosher salt ½ teaspoon freshly ground black pepper ¾ pound trimmed green beans 8 small red potatoes, quartered 4 chicken breasts (bones left in, with skin, about 3¼ pounds) Directions 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. 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. Just look at those perfectly browned chicken breasts atop a bed of hearty potatoes and green beans. Satisfying? Check. Easy to prepare? Yep. Nutritious and kid-approved? You bet. This supper hits the spot, and though it roasts in the oven for an hour, it requires a mere 15 minutes of hands-on time (mostly coating the vegetables in a lemon and garlic sauce and layering them in the pan over lemon slices and under the chicken). Double the recipe, and you’re set with a few seriously upgraded lunches later in the week. Get the recipe: Pan-Roasted Chicken With Lemon-Garlic Green Beans. Christopher Baker Rate it Print Nutrition Facts (per serving) 687 Calories 37g Fat 20g Carbs 67mg Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 687 % Daily Value * Total Fat 37g 47% Saturated Fat 8g 40% Cholesterol 181mg 60% Sodium 735mg 32% Total Carbohydrate 20g 7% Protein 67g Calcium 86mg 7% Iron 4mg 22% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.