This is a sponsored post. All opinions are my own.
Pan Roasted Lemon Garlic Chicken
With Green Beans and Red Potatoes
Prep 20m Cook 1h Total 1h 20m
6 tablespoons olive oil – divided
2 lemons, 1 thinly sliced, 1 juiced
4 cloves garlic, minced
1 teaspoon kosher salt
½ teaspoon fresh ground black pepper
¾ lb green beans, trimmed
8 small red potatoes, quartered
4 lb whole chicken
1 package dinner rolls
4 tablespoons butter
Preheat oven to 450 degrees. Coat baking dish with 1 tablespoon oil. Arrange lemon slices in a single layer in bottom of dish. In a bowl, combine remaining oil, lemon juice, garlic, salt and pepper; add beans, toss to coat. With slotted spoon, place beans over lemon slices. Add potatoes to bowl with oil mixture; toss to coat. Remove potatoes with slotted spoon; arrange along inside edge of dish over beans. Add chicken to same bowl with oil mixture and coat thoroughly. Add chicken to dish, skin side up. Pour any remaining oil over chicken. Roast 50 minutes. Remove chicken. Place the beans and potatoes back in oven for 10 minutes, untilpotatoes are tender. Divide into equal servings and serve warm.
Heat dinner rolls as package directs; serve with butter if desired. I happened to have some boneless chicken breast and used that in place of the whole chicken. The presentation was really nice…
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