Modern Flavor Magazine 1/2015 Modern Flavor Magazine 1/2015 | Page 62

3/4 pound trimmed green beans
8 small red potatoes, quartered
4 chicken breasts (bones left in, with skin, about 3 1/4 pounds)
Directions
• Preheat oven to 450°F. Coat a large baking dish or cast-iron skillet
with 1 tablespoon of the olive oil. Arrange the lemon slices in a
single layer in the bottom of the dish or skillet.
• 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 along the inside edge of the dish or
skillet 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 or skillet. Pour any of the
remaining olive-oil mixture over the chicken.
Roast for 50 minutes. Remove the chicken from the dish or skillet.
Place the beans and potatoes back in oven for 10 minutes more or
until the potatoes are tender. Place a chicken breast on each of 4
serving plates; divide the green beans and potatoes equally. Serve
warm.