Skip to content

Corinne’s Lemon Chicken

July 7, 2013

Corinne's Lemon Chicken (15)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!!!

Corinne's Lemon Chicken

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.

Corinne's Lemon Chicken (3)

2 lemons, 1 thinly sliced, 1 juiced

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

Corinne's Lemon Chicken (2)

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.

Corinne's Lemon Chicken (4)

Corinne's Lemon Chicken (5)

Corinne's Lemon Chicken (6)

Corinne's Lemon Chicken (7)

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.

Corinne's Lemon Chicken (9)

Corinne's Lemon Chicken (10)

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.

Corinne's Lemon Chicken (11)

Corinne's Lemon Chicken (12)

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.

Corinne's Lemon Chicken (13)

Corinne's Lemon Chicken (14)

Cover pan with foil.

Corinne's Lemon Chicken (16)

Bake for 50 minutes.

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

Corinne's Lemon Chicken (17)

Corinne's Lemon Chicken (18)

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

Corinne's Lemon Chicken (19)

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.

Advertisements
No comments yet

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: