Friday, October 26, 2007

Lemon Pepper Chicken with Green Beans and Red Skinned Potatoes
6 T. olive oil
1 lemon – ½ sliced ½ juiced
4 cloves garlic – minced
1 tsp. salt
½ tsp ground pepper
¾ lb green beans
8 small red potatoes quartered
4 chicken breasts

Preheat oven to 450 degrees.
Coat a large baking pan with olive oil.
Arrange lemon slices on the bottom of the pan.
In a large bowl combine remaining oil, lemon juice, salt, pepper, and garlic.
Coat the green beans then line the bottom of the pan with beans.
Coat potatoes and arrange on the outside of the pan, coat the chicken and place on the green beans.
Pour the remaining olive oil mixture over the top.
Roast for 50 minutes.

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