Pan Roasted Chicken with Lemon-Garlic Green Beans & Cauliflower

(from suddenlyslim’s recipe box)

Source: Day 3+

Serves 4 people

Categories: Main Dish


  • 6 tablespoons olive oil
  • Lemon Juice
  • 4 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepperd
  • 1 pound trimmed green beans
  • I head cauliflower, cut up
  • 4 chicken breasts


  1. Preheat oven to 450°F.

  2. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil.

  3. Squeeze lemon juice on the bottom of the pan (to taste)

  4. In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the green beans and toss to coat.

  5. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon juice-oil mixture and toss to coat.

  6. Using a slotted spoon or tongs, arrange the cauliflower along the inside edge of the dish or skillet on top of the green beans.

  7. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly.

  8. Place the chicken in the dish or skillet.

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

  10. Roast for 50 minutes.

  11. Remove the chicken from the dish or skillet. Place the beans and cauliflower back in oven for 10 minutes more or until the cauliflower are tender.

  12. Place a chicken breast on each of 4 serving plates; divide the green beans and potatoes equally. Serve warm.

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