Pan Roasted Chicken with Lemon-Garlic Green Beans

6 Tablespoons olive oil
2 lemons, 1 thinly sliced, 1 juiced
4 cloves garlic, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 pound trimmed green beans*
8 small red potatoes, quartered*
4 chicken breasts (bones left in, with skin - about 3 1/4 pounds)*

*I adapt the recipe for my husband & i and use instead:

36 oz. of green beans
1/2 5 lb. bag of red potatoes or I use creamers (baby reds)
2 chicken breasts as indicated above (a little under 2 pounds)

Nutritional Info. based on my variations

Preheat oven to 450 F. Coat a large baking dish or cast-iron skillet with a 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. Ad 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 throoughly. Place the chicken, skin side up, in the dish or skillet. pou 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 the potatoes back into the oven for 10 minutes more or until the potatoes are tender. Place a chicken breast on each serving plates; divide green beans and potatoes equally. Serve warm.

Number of Servings: 4

Recipe submitted by SparkPeople user BAHAMAMAMA1015.