Pan Roasted Chicken With Lemon Garlic Green Beans

Another dinner, another new recipe!  This time I decided to try Real Simple’s Pan Roasted Chicken with Lemon Garlic Green Beans. So far I have not been disappointed by the recipes I have found on the Real Simple website and their Month of Dinners menu plan is one of my favorite features. I was very pleased with the simplicity of this recipe and how it came out. I was nervous at first because the reviews were pretty divided. The chicken came out very moist, the veggies were nice and tender, and overall the dish was very flavorful. I loved the way the green beans turned out and would make them as a standalone side dish. I did have to make some modifications based on what I had on hand and the recipe is as follows:

Pan Roasted Chicken with Lemon Garlic Green Beans
Serves 4

Ingredients
6 tablespoons olive oil
1 lemon, juiced
1 large orange, thinly sliced
4 cloves garlic, chopped
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 pound trimmed green beans
8 small red potatoes, quartered
4 lbs bone-in, skin-on chicken pieces (I used 2 breasts and 4 legs)

Directions
1. Preheat oven to 450°F.
2. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the orange slices in a single layer in the bottom of the dish or skillet.
3. In a large bowl, combine the remaining 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 orange slices.
4. 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.
5. Place the chicken in the same bowl with the 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. Sprinkle with additional salt and pepper.
6. Roast for 1 hour or until chicken is cooked thoroughly. Remove the chicken from the dish or skillet. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. Place a chicken breast on each of 4 serving plates; divide the green beans and potatoes equally. Serve warm.

I am a horrible food photographer and my photo did not come out well at all so here is a photo from the Real Simple website. Surprisingly enough, my dish did look a lot like this!