Roasted Lemon-Garlic Chicken with Vegetables

Ingredients

• olive oil cooking spray
• 2 whole lemons , half for juice, half cut into slices
• 2 shallots , sliced
• 6 tablespoons olive oil
• 4 garlic clove(s), minced
• 1 teaspoon coarse salt
• freshly ground pepper
• 3/4 pound green beans, trimmed
• 1 pound new potatoes, cut into 1-inch chunks
• 4 bone-in chicken breasts, skin on

Directions

1. Preheat oven to 450 degrees.

2. ¹ Coat a large baking dish or Dutch oven with cooking spray. Arrange the lemon slices in a single layer in the bottom of the dish or pan and sprinkle with the shallots.

3. ² In a large bowl, combine the oil, lemon juice, garlic, salt, and pepper; add the green beans and the potatoes and toss to coat. Using a slotted spoon or tongs, remove the vegetables and arrange them on top of the lemon slices.

4. ³ 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 pot. Pour any of the remaining olive oil mixture over the chicken.

5. ⁴ Roast for 50 minutes. Remove the chicken from the dish or pot. Place the beans and potatoes back in the oven for another 10 minutes or until the potatoes are tender. Serve the chicken with green beans and potatoes. (note: if your potatoes are cooked, you might be able to skip this step).

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