LEMON CHICKEN WITH VEGGIES
6 TBSP Olive Oil
2 lemons (1 thinly sliced and 1 juiced)
4 tsp garlic (minced)
1/2 tsp freshly ground black pepper
4 boneless skinless chicken breasts
1 tsp kosher salt
3/4 lb green beans (trimmed)
8 small red potatoes (quartered)
Coat a large baking dish with 1 TBSP of the olive oil. On the bottom of the dish, arrange the lemon slices in single layer.
Combine the remaining oil with lemon juice, garlic, salt, and pepper in a bowl. One by one, you will need to coat the green beans, potatoes as well as the chicken in the olive oil mixture. Begin by adding the green beans first. Then toss to coat. Remove the green beans with tongs and place them on top of the lemon slices. Next, add the potatoes to the olive-oil mixture and toss them to coat. Using tongs again to remove, and arrange the potatoes over the green beans, along the inside edge of your dish. Lastly, coat the chicken in the olive oil mixture and place in the dish. Pour any remaining olive-oil mixture over the chicken as well.
Cook at 350 for 1 hour - 1 hour and 15 minutes (or until potatoes and veggies are soft and chicken is cooked through). Serve warm and enjoy!