Lemon-Garlic Chicken with Green Beans & Potatoes

Lemon-Garlic Chicken with Green Beans & Potatoes

My plan last night was to make a big dinner for Bill and I since he would be home late and I would have extra time to cook. As his meeting stretched longer, Lemon-Garlic Chicken with Green Beans and Potatoes (based on a recipe from Real Simple) turned into a catered affair! Since I’d made a huge pan of food, I decided to feed all the lacrosse coaches as they worked late into the night deciding on the 2013 roster. Off to school I went, tote bag full of dishes and cutlery with a steaming tray of fragrant and tasty chicken and veggies next to me. The meeting stretched to 9pm as the debates over each player continued, but they were fortified with roasted chicken tenders flavored with fresh lemon and accompanied by garlic-y potatoes and green beans. The combination of protein and veggies was great fuel for both their energy and conversation, even if dessert did wind up being swiss rolls ; ) All in all, a satisfying evening since I got to both feed and assist the coaches for my most favorite team: the SJ Crusader Lacrosse!

Lemon-Garlic Chicken with Green Beans & Potatoes

  • 6 Tablespoons olive oil
  • 2 lemons, 2 thinly sliced, 1 juiced
  • 4 cloves garlic, minced
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • ½ cup white wine
  • ¾ pound trimmed green beans
  • 8 red potatoes, cut in 1½” squares
  • 1 pound boneless, skinless chicken breast tenders
  1. Preheat oven to 450° F. Coat an 11×17 baking dish with 1 tablespoon of the olive oil and top with the lemon slices, arranged in a single layer
  2. In a large bowl, combine the remaining olive oil, juice from the lemon, garlic, 1 teaspoon salt, and ½ teaspoon pepper; add the green beans and toss to coat. Using tongs, remove the green beans and arrange them on top of the lemon slices in the baking dish.
  3. Add the potato pieces to the same olive-oil mixture and toss to coat. Using tongs, arrange the potatoes on top of the green beans.
  4. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken in the baking dish and pour any of the remaining olive oil mixture over the chicken and top with 1 teaspoon salt and ½ teaspoon pepper. Pour white wine into the bottom of the baking dish.
  5. Bake for 20 minutes, then flip chicken over. Cook for 20 more minutes, or until chicken is cooked through and potatoes are tender.

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The roasted lemons really add a zing and depth to this dish that goes well with the potatoes and green beans. This recipe makes enough for a family of four or group of five lacrosse coaches. Great for cold nights when you want something filling, but still fresh!

Click here to download a PDF of this recipe!

 

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