Ingredients
6 Tbsp. olive oil – Divided (1 Tbsp. and 5 Tbsp.)
2 lemons – 1 very thinly sliced and 1 juiced
4 cloves garlic – minced
1 tsp. salt
½ tsp. freshly ground black pepper
¾ lb. trimmed green beans
8 small red potatoes – quartered (make sure you use small red potatoes)
4 chicken breasts – bone-in with skin (this will be about 3 ¼ lbs. of chicken)
Directions
Prepare Chicken to Marinate Overnight – Recommended
In a large bowl, combine 5 Tbsp. olive oil, lemon juice, garlic, salt, and pepper.
Add the chicken to the olive oil and lemon mixture, coat each piece well. Cover and refrigerate until the next day. A few times during the marinating, stir the chicken around in the marinade to re-coat.
When assembling the dish, the next day, remove the chicken from the marinade and proceed with coating the green beans, then the potatoes. From here, continue with the recipe.
When Ready to Prepare the Dish
Preheat oven to 400° F.
Coat a large baking dish or cast-iron skillet with 1 Tbsp. of the olive oil.
Arrange the lemon slices in a single layer in the bottom of the dish or skillet.
If You Did Not Marinate the Chicken Overnight
In a large bowl, combine 5 Tbsp. olive 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 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.
