Chicken with Green Beans and New Potatoes

Prep Time: 10 minutes | Cook Time: 60 minutes | Total Time: 1 hour 10 minutes | Yield: Serves 4-6


  • 6 tablespoons olive oil
  • 1 lemon, juiced, or 2 TBSP store-bought lemon juice
  • 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
  • 3-4 chicken breasts (bones left in, with skin, about 3 1/4 pounds)


  1. Preheat oven to 450°F. Coat a large rectangular baking dish with 1 tablespoon of the olive oil.
  2. In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the green beans and toss to coat. Using tongs, remove the green beans and arrange them on top of the lemon slices.
  3. 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.
  4. 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.
  5. Roast for 50 minutes.
  6. Remove the chicken from the dish. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender.

Notes: Use real garlic, instead of the pre-minced stuff in a jar (which under normal circumstances, I am a huge fan of)  In this dish, I believe it makes a difference. This is such an incredibly easy dish to make. My kids loved it and wanted seconds, and that is saying something!

Recipe Origin: I got the recipe from Pinterest, but it came from Real Simple originally. The original recipe called for a sliced lemon to go at the bottom of the pan, but I don’t like that.

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