6 T olive oil (use a medium intensity, Lemon Fusion or Herbs de Provence extra virgin olive oil from The Tasteful Olive)

2 lemons, thinly slice one and juice the other

4 garlic cloves, minced

1 tsp Kosher salt

1/2 tsp fresh ground black pepper

3/4 lb green beans, ends taken off

8 small quartered red potatoes

4 chicken breasts with bones and skin (about 3-1/4 lb)


Preheat oven to 450 degrees F. Coat a large baking dish (or cast iron skillet) with one T of the olive oil. Arrange lemon slices in a single layer on the bottom of the dish.

Combine remaining ingredients in large bowl, adding the green beans, then toss to coat. Remove the beans using a slotted spoon and place on top of the lemon slices in the dish. Then add the potatoes to the same olive oil mixture and toss to coat.

Using slotted spoon or tongs, arrange the potatoes around the inside edge of the dish or skillet and on top of the beans.

Place chicken in the same olive oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet. Pour any remaining olive oil mixture over the chicken.

Roast for 50 minutes. Remove chicken and set aside, covered. Place beans and potatoes back into oven for 10 minutes or until tender.

Using four serving plates, place chicken on plate first, then equally divide the beans and potatoes on each plate. Serves 4. Serve warm.