Corinne’s Lemon Chicken

Meet my daughter-in-law, Corinne.  She is a fantastic cook and everything she makes is absolutely delicious!  This chicken dish is so delightful.   It has such a fresh lemony flavor.   The red from the potatoes and the green from the beans makes it a beautifully colorful dish too.

Thanks Corinne for sharing such a great meal with us.  Cute apron too!!!

Preheat oven to 450°F.

6 tablespoons olive oil, divided (1 T. and 5 T.)

Coat a 9 x 13 baking dish with 1 tablespoon of the olive oil.

2 lemons, 1 thinly sliced, 1 juiced

Arrange the lemon slices in a single layer in the bottom of the dish.

4 cloves garlic, minced

1 tsp. salt

1/2 tsp. black pepper

In a large bowl, combine the remaining oil (5 T.), lemon juice, salt, pepper and garlic.

3/4 pound trimmed green beans

Add the green beans to this mixture and toss to coat.

Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices down the center of the pan.

8 small red potatoes, quartered

Add the potatoes to the same olive-oil mixture and toss to coat.

Using a slotted spoon or tongs, arrange the potatoes along the sides of the pan.

4 skinless boneless chicken breasts

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

Place the chicken  on top of the green beans down the center of the pan.

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

Cover pan with foil.

Bake for 50 minutes.

Remove the chicken from the dish and cover with foil to keep warm.

Place the beans and potatoes back in oven, uncovered, for 10 minutes more or until the potatoes are tender.

FULL RECIPE WITHOUT PICTURES —

CORINNE’S LEMON CHICKEN

6 tablespoons olive oil, divided

2 lemons, 1 thinly sliced, 1 juiced

4 cloves garlic, minced

1 tsp. salt

1/2 tsp. black pepper

3/4 pound trimmed green beans

8 small red potatoes, quartered

4 skinless boneless chicken breasts

Preheat oven to 450°F.

Coat a 9 x 13 baking dish with 1 tablespoon of the olive oil.

Arrange the lemon slices in a single layer in the bottom of the dish.

In a large bowl, combine the remaining oil (5 T.), 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 down the center of the pan.

Add the potatoes to the same olive-oil mixture and toss to coat.

Using a slotted spoon or tongs, arrange the potatoes along the sides of the pan.

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

Place the chicken  on top of the green beans down the center of the pan.

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

Cover pan with foil.

Bake for 50 minutes.

Remove the chicken from the dish and cover with foil to keep warm.

Place the beans and potatoes back in oven, uncovered, for 10 minutes more or until the potatoes are tender.