January 28th: Garlic and Lemon Roasted Chicken and Veggies

I've made similar recipes in the past, but have never made this one before. With lemon, garlic and olive oil making up the base of the flavour, it was delicious. From the GoodLife Fitness blog.

Garlic and Lemon Roasted Chicken and Veggies

6 tablespoons olive oil
2 lemons: 1 thinly sliced and 1 juiced
8 cloves of garlic, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 pound green beans
8 small-medium red potatoes, cut into large chunks
4 chicken breasts, with bones and skin

Preheat oven to 450°F. Coat a large baking dish with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish.

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 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. Pour any of the remaining olive oil mixture over the chicken.


Roast for 45 minutes. Stir once, if desired, partway through cooking time. Let chicken rest 5 minutes before serving.

Makes 4 servings.

Greg found the green beans a little strongly flavoured with lemon. I suppose you could put the lemon slices on top of the chicken instead of under the beans. Then the chicken would be strongly lemon flavoured. What's wrong with lemon?!