I tried this recipe recently and we loved it. Like the lemony flavor a lot. I would recommend not cooking the green beans and potatoes so long. they did get mushy. I would add them a little later. Just take the time to lift out the chicken and spread the gr. beans and potatoes in pan then put the chicken back to finish. Be careful when doing this, the pan is hot. 🙂
This was declared “inedible” by my husband and I have to agree. And I LOVE lemon! The chicken, safely atop the beans, potatoes and lemons, was actually delicious, infused lightly with lemon. Everything under the chicken was overwhelmingly bitter, as I should have guessed it would be. Like so many other commenters, I say leave out the sliced lemon on the bottom and I’m sure this recipe will be great.
I’ve been making this recipe for years now. The big difference is that I have to not add the whole lemons. The reviewer that mentioned the bitterness is spot on. It’s the lemon rinds that make it super bitter for some reason. I can’t really explain it. When you avoid adding that in, it’s a great easy one dish meal.
I followed the recipe step by step. The chicken was good. But the potatoes and green beans tasted so much like lemon that were impossible to eat. And when I say tasted like lemon, I mean it was like eating a piece of lemon. Disgusting. I would make the recipe next time whether with lemon-garlic mix to coat the ingredients, but NOT the lemon that goes at the bottom of the pan. I think both are way too much.
This was delicious! Simple and lemony and lovely. Some of us liked the roasted lemon slices, some of us just enjoyed the lighter lemon flavor on the rest of the dish (the actual dish was picked clean by bedtime). I used boneless chicken breasts with everything else as written. Some fresh or dried herbs and a splash of white wine sounds great to try next time, which will be soon.
Ingredients:
6 tablespoons olive oil
2 lemons, 1 thinly sliced, 1 juiced
4 cloves garlic, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
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 400°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.
Source :cookheavenlyrecipes.com
