• Liz Talley - Urban Graze

One Dish Roasted Chicken & Veggie Dinner

I love a quick and easy dish like this for a busy weeknight supper.

2 Tbsp. olive oil

1 lemon, cut in 1/2

2 small cloves garlic, minced or pressed

1/2 lb. trimmed green beans

4-6 medium-large red, Yukon gold, or white potatoes, halved or quartered

2 chicken breasts, with skin and bone in

Preheat oven to 450°.

Coat a baking dish with 1 Tbsp. olive oil. Cut half of the lemon into thin slices and place in a single layer in the bottom of the dish.

In a large bowl, combine 1 Tbsp. olive oil, the juice from the unused half of the lemon, garlic, and a dash of salt and pepper. Add the green beans and toss to coat.

Using tongs, remove beans from bowl and arrange them on top of the lemon slices. Next, toss the potatoes in the same oil mixture and arrange them on the outside edge of the dish, on top of the green beans.

Finally, into the bowl goes the chicken too. Toss in the last of the oil mixture, coat thoroughly and place the chicken, skin-side up, in the baking dish.

Roast for about 40 minutes, or until chicken reaches 170°. (Loosely tent with foil for the first 15 minutes if you wish, to minimize the chicken's browning). Remove the chicken from baking dish. If potatoes aren’t quite done, put baking dish back into the oven for 10 minutes more, or until they are tender.

Serve right away, while hot.

Recipe created or adapted by Liz Talley, Urban Graze

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