We’ve been dieting (which you really can’t tell from recent posts) and part of the diet is that every other night we have Cheerios. Poor hubby isn’t a fan of this new plan. He works hard all day outside, moving huge slabs of rocks around. He doesn’t want to come home to a nice bowl of ….Cheerios.
So on those other nights, I try to cook something I know he’ll like while still trying to stay inside the realm of “healthy” or at least “healthy-ish.” And while he likes to eat unusual aka “fancy” foods, deep down he’s really a meat and potatoes man. I saw this recipe on Pinterest (I know, I know, I told you I’m an addict!!) and immediately thought that it screamed JAMES! I cooked it – it was REALLY simple to make….duh I guess that’s why it came from Real Simple magazine! He loved it. He said I should make it really often. He opted to dip his chicken into some Dijon mustard, I tried a bite and it was quite tasty with the dipper, so there’s an option for ya. I hope you enjoy it as much as he did!
Pan-Roasted Chicken with Lemon-Garlic Green Beans and Potatoes
Recipe slightly adapted from Real Simple magazine
1 pkg boneless, skinless chicken breasts (I think bone-in, skin-on would be great though)
3/4 lb fresh green beans, ends trimmed, washed
8 small red potatoes, washed and quartered, skin-on
5 tbsp olive oil
4 cloves minced garlic
1 tsp kosher salt
1/2 tsp fresh ground black pepper
optional: crushed rosemary or Herbs de Provence
- Preheat oven to 450.
- Mix your olive oil, the juice of the lemon, salt, pepper and garlic (and rosemary if you’re using some) in a medium-sized bowl. Toss the green beans in the mixture, then using tongs remove the green beans to a roaster or casserole dish (coated with nonstick spray), leaving the liquid in the bowl.
- Now toss the potatoes in the liquid, and using a slotted spoon remove them and add to the green beans.
- Toss the chicken in the mixture and then place the chicken on top of the green beans and potatoes. Drizzle any remaining liquid in the bowl over the chicken. Sprinkle Herbs de Provence on top of the chicken.
- Bake/roast for 50 minutes, then remove the chicken from the pan and set aside and cook the green beans and potatoes for another ten minutes or so – until the potatoes pierce easily with a fork. While that’s cooking, check if your chicken is done.
- Return the chicken to the pan and serve.