Garlic & Lemon Chicken with Green Beans & Red Potatoes

Flip it!

In the six years I’ve lived in the Netherlands, I’ve not been able to find split chicken breasts – boneless skinless is pretty much it. So instead I decided to try with a whole chicken. I don’t think the result was as intended. I would try this again if I could find the proper chicken pieces but not with a whole chicken

I made this last night and my entire family LOVED it. I added extra green beans and potatoes since my family eats a lot and I added a bit of extra salt and pepper. I used seven or eight bone-in chicken thighs instead of breasts since the thighs were on sale. As soon as my boyfriend took his first bite, he immediately requested that I make it again! The only thing I will change next time is to add a bit less olive oil.

Recipe was good, and this was definitely an easy meal to make on a week night. Too much lemon flavor for me though. It seemed to overpower every other flavor in the dish. I would suggest only using 1 lemon, or using a lemon pepper marinade instead.

I agree this recipe has potential but I am going to brown the chicken first. Fifty minutes is too long to cook chicken breasts and it is no wonder they came out dry. The red potatoes weren’t done and the green beans were too done. I will try what krisholsti1 suggests and add chicken broth. Covering the recipe will also cook the potatoes more quickly. The flavor is great, just needs a bit of tweaking. I only used one lemon – sliced some for the bottom of the pan and juiced the remaining half. That is more than enough lemon for this recipe.


6 tablespoons olive oil
2 lemons, 1 thinly sliced, 1 juiced

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