I’ll get to that lovely chicken dish in a moment, but first, some words about my photography skills, or lack thereof. See Exhibit A.
Farabella is a fantastic brand of pasta that comes from Italy (bonus) and has many gluten free options, including the sadly photographed gnocchi above (recipe for the sauce coming soon). It’s unfortunate that I have yet to capture it properly. Sigh. Maybe one day I’ll make it for lunch on a sunny day and you can see it in all its glory.
Until then, there’s this utilitarian but super tasty one pot dinner…
Lemon Chicken with Garlicky Green Beans and Red Potatoes
This is an old standby that I’ve been using ever since I cut out the recipe from Real Simple magazine more than a decade ago. It’s a keeper, clearly. Chicken breasts rest atop lemon slices, all tucked in with green beans and red potatoes, swirled with olive oil and lots of garlic. All it takes is a cutting board, one big bowl for tossing, a serving dish, and voila! I am a sucker for a good one pot (or dish) meal.
The original recipe uses bone-in chicken breasts, but lately I’ve been making it with boneless breasts, which cooks up faster, and is still very juicy. Something magical happens to the lemon slices on the bottom when they get all caramelized and sticky. Yum.
Lemon Chicken with Garlicky Green Beans, slightly adapted from Real Simple, whose food photography is just a hair better than mine (ha)
- 6 tablespoons of olive oil
- 2 lemons, 1 thinly sliced, 1 juiced
- 4 cloves of garlic, minced
- 1 teaspoon of kosher or sea salt
- 1/2 teaspoon freshly ground pepper
- 3/4 pound trimmed green beans
- about 8 small red potatoes, quartered
- 4 chicken breasts (boneless, or bone-in with skin, about 3 1/4 lbs)
1. Preheat oven to 400°F for boneless, 450°F for bone-in. Coat a large baking dish or cast-iron skillet with 1 tablespoon of olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.
2. 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 lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes along the edges of the dish or skillet on top of the green beans. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, skin-side up (if bone-in), in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken.
3. Roast for about 40 minutes for boneless breasts, 50 minutes for bone-in. Remove the chicken from the dish or skillet, after checking first that it is cooked through. Then place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender.
4. Place a chicken breast on each of 4 serving plates; divide the green beans and potatoes equally.
Enjoy! We do. And then make someone else do the dishes. Even one pot meals add up.
Do you have any fabulous one pot meals? If so, please share! I could use a few more.