Reviews for Pan-Roasted Chicken With Lemon-Garlic Green Beans

It was delicious--used peeled yams instead of potatoes and did not need to put the beans and yams back in. They were done when the chicken was done. Totally will make this again!

recipe sounds delicious, going to try it out this week. wish I could print out nutritional info with the recipe due to diet concerns!!!!!!!!!!!!!!

I used boneless skinless chicken breasts and cooked them for 40 minutes @ 400 degrees and they were perfect. I used orange slices instead of lemon slices for the bottom layer. The chicken and potatoes were great but the green beans...not so much. Next time I'd cook them separately.

I tried this on Sunday for dinner with my sister and her husband. We all agreed, "it's a keeper"!!!!

I just made this and it tasted fantastic! I used 8 boneless skinless chicken breast tenderloins and reduced my oven temperature to 425 degrees. I also increased the number of green beans and potatoes and roasted everything in a glass baking dish. It didn't look quite as pretty as the photo here because there wasn't any skin on the chicken, but it tasted wonderful. One tip: be sure you roll the lemon on the counter several times before you slice it. This will release more juice when you cut into the lemon. Not doing this means that the juice will be released during the cooking process, which may account for the super-lemony taste some other reviewers have noticed. The lemon flavor will still be prominent, but in a good way.

I made this last night exactly like the recipe said it it was very good.

i made this a couple nights ago and thought it was amazing! like all the other comments the freen beans were verryy lemony so what im going to try doing next time is not adding the cut up lemon under the green beans and adding more garlic. i saw in a couple comments that some people have tried that and it worked out great. another thing i may try is one slice of an orange under the green beans to give it a sweeter tast or maybe some sugar to the marinade that way it will take some of the tart away... if anyone has had success with toning down the lemon and having it come out well please reply to my comment because im just starting to cook for my family and im very open to suggestions!

cant wait to try these great Recipes

I made this dish last night and the Mister loved it. I followed barbstorace's steps: juice of one lemon (no lemon layer), 3 Tbs oil, garlic (used 6 cloves), salt, & pepper in a large bowl & mixed up real well. I also added some fresh Rosemary that I had on hand. Mixed chicken, potatoes & beans in and mixed it all up so that everything was coated. Roasted for about 40 minutes. I also used mnhomecook's suggestion and placed a lemon slice under the skin of the chicken breast.

I used boneless, skinless chicken breasts and I think that helped mine to cook all the way. However, 450 is way too long to cook the green beans at 450. Next time I will flatten the chicken breasts with a meat mallet and reduce the temp to 375 or 400. I also did not use as much lemon juice as this recipe called for and I added minced onion pieces to the olive oil mixture. We liked it.

Made this this past Friday and it was AWFUL. The green beans turned brown and tasted completely like lemon. The potatoes didn't cook all the way through and had no taste. The chicken was still pink after 50 minutes and an additional 15 minutes at 500. We ended up ordering Dominoes.

do you think this would taste good with sweet potatoes instead of red ones?

Is there any way we can print the comments about the recipes? Thanks!

I tried this recipe with pineapple slices instead of lemons, added a little onion and whole fresh mushrooms, and I was pleased with the results. I also cut the olive oil in half and used the pineapple juice in place of the lemon juice. My family prefers dark meat so next time I will use skinless, boneless thighs. This is a great one-dish meal and easily lends itself to creative variations.

I thought this was a great recipe, although a bit too much oil for my liking. I too used boneless, skinless breasts, and cooked at 425 for 45 minutes (they were thick breasts). Next time will only use 4 tablespoons oil.

Fresh lemons can definitely bitter a dish. Had the same effect on vegetables in a lemon-curry Turkey at Thanksgiving. This recipe looks delicious, so I'm going to try it with lemon or another citrus-infused olive oil. CaliforniaOranges.com has a Bergamot lemon and a Citrus Habanero olive oil I like. Let you know how it turns out!

I thought this recipe was fabulous! I did not put the lemons on the bottom as suggested and "Pam-ed" the pan rather than use the olive oil. Also, I put the lemon juice (one lemon), oil (3 Tbs), garlic (used about 8 cloves), salt, & pepper in a large bowl & mixed up real well. Then I put the chicken (used thighs w/ skin taken off), potatoes & beans in and mixed it all up so that everything was coated. Add some chicken stock if needed. Then I put placed the chicken & potatoes in the pan, roasted them for 20 minutes, then put the string beans on top, mixed it up and roasted it for another 20 minutes. This has become a staple in my house!!! To make it even more simple, I put foil on the bottom of the pan and just tossed it out - no pan clean up.

The lemons on the bottom of the pan made the beans completely unedible because they were SO bitter. Such a disapointment.

This recipe was delicious! The lemons made the green beans a little bitter so I recommend peeling the lemons rather than slicing.

Wanted something easy and new, this recipe was a home run! It was easy and like Betsybc says it is all in one dish which makes clean up a breeze. I followed the recipe as stated but next time I will reduce the cooking time...... Thank you so much

I made this for dinner tonight with the following changes: boneless, skinless chicken breasts; used pre-washed packaged French-style green beans, and didn't bother to quarter potatoes (just halved them). My family loved it. I appreciated the one-dish, easy clean-up.

I made this last night...it turned out fabulous! I made some minor tweaks though. Used skinless boneless breasts, only one lemon(due to others comments) and cooked them at 425 for 45 minutes...The chicken turned out juicy and tendor and the veggies were perfect.

I've made this twice now and love it, though I've tweaked the recipe a little after reading other reviews. I subbed boneless skinless chicken breasts for the bone-in ones, and I also omitted the sliced lemon...just using the juice from one lemon yields plenty of fresh lemony flavor! In addition, I cut the oil content down to 4 Tb (instead of the recommended 6) the second time I made it and couldn't tell any difference. An easy way to lower the fat content! I have baked it in both a 13x9 dish and a cast iron skillet...both give fabulous results. Such a quick and easy weeknight dinner...and fairly healthy, too.

Tried this last night. It was very good and the chicken was cooked perfectly, although it could have had a little more flavor inside. Maybe marinating would do that? That or make a little more of the sauce than recommended and us the extra on the chicken. The beans got a tad soggy and the potatoes got a little burnt on the sides, although everything tasted great. Possible solutions include smaller cuts of potatoes, lower heat/longer cook time or putting the pan further away from the heat in the oven, i.e., bottom rack instead of top. All in all, very healthy and delicious though!

The lemon was so overpowering we could not eat the beans. They had an extremely bitter aftertaste. Very disappointing. I would make the recipe and omit the lemon if I use it in future

I love lemon chicken, but this was overwhelming to the point of being bitter...I think i will try it again, but cut down on the amount of lemon.

Tried this a few days ago, but since I didn't have any lemons on hand, I substituted oranges - it was WONDERFUL!! Many of the comments say that the lemon overpowered the beans - not so with the oranges - there was a definite orange flavor, but it didn't damage the taste of the beans at all. Try it with oranges!!

Try putting the slices of lemon under the skin of the chicken breasts. I've been doing that for years and it really flavors up the chicken nicely

Way too much lemon! We couldn't even eat the green beans they were so tart. Next time I will keep the lemon in the marinade, but will not put all the lemon slices on the bottom of the pan. The chicken and potatoes turned out perfectly, though. Next time I will just squeeze a little fresh lemon juice over all before serving.

It smelled delicious and looked delicious, but the green beans were far too lemony, as was the bottom of the chicken. I cooked it at 450 for 50 minutes (used drumsticks instead of breasts) and everything looked gorgeous. Next time I'll skip the bottom layer of lemons, and maybe add some more lemon juice and garlic mixture to dip everything in.

I made this tonight and really liked it. Easy directions to follow and yummy. I will skip the bottom layer of lemons the next time because I found the green beans too lemony and instead add that lemon to the bowl with more garlic. Yum.

It does say 450, but that does sound a bit hot for that length of time.

What cooking temperature?

I just made this and it came out so wonderful!

This looks and sounds delicious I am making it tonight for dinner Will let you know how it is!