Friday, July 6, 2012

Pan-Roasted Chicken With Lemon-Garlic Veggies

This is a super easy to throw together dinner and is SO healthy and delicious. I used all organic ingredients, including the extra virgin olive oil. I also partially cooked the potatoes before placing them in the pan so they would be tender to start with, all the food comes out cooked together in the end this way. It is great when you are entertaining because you make it a little in advance and can visit  with everyone as they arrive and serve it with no hectic last minute side items ect.

I didn't have a picture from the last time I made it, so I used one from the internet of the original recipe! It doesn't show the carrots in the picture - so don't forget them they give you beta-carotenes, vitamin A, minerals and anti-oxidants in ample amounts.

I've made and altered this recipe 4 different times, and the last time it came out so delicious, the recipe follows ;) 

Pan-Roasted Chicken With Lemon-Garlic Veggies

Pan-Roasted Chicken With Lemon-Garlic Green BeansIngredients

  • 2 tablespoons extra virgin olive oil
  • 1 lemons, 1/2 thinly sliced, 1/2 juiced
  • 4 cloves garlic, minced
  • 1/2 teaspoon freshly ground black pepper
  • Rosemary & Basil to taste
  • Onion Slices
  • Green Beans
  • Carrots, sliced in 1/2
  • 8 small red potatoes, quartered
  • 4 organic chicken breasts (boneless/skinless)


  1. Preheat oven to 450°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices & Onion 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, basil, rosemary and pepper; add the green beans and carrots and toss to coat. Using a slotted spoon or tongs, remove the green beans and carrots 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 inside edge 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, in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken.
  3. Roast for 50 minutes. 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.

Green Beans health benefits overview- Green beans are a heart friendly vegetable. Not only are they a good source of cholesterol lowering soluble fiber, they also contain the antioxidant vitamins A and C which help to prevent oxidation of cholesterol - a forerunner to arterial plaque and heart disease. They're also a good source of potassium and magnesium to normalize blood pressure and take some of the load off of the heart.

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