You can make it in someone else's kitchen! Foolproof.
That's what we like.
But what to make in an unfamiliar kitchen? She figured she couldn't go wrong with this recipe. All that's really essential is a chicken, two lemons, olive oil and garlic. You can switch up the veggies depending on what you have. Ten minutes and it's ready for the oven. Truth in advertising: the DH prepared the vegetables.
Sometimes the whole is much greater than the sum of the parts. This is one of those recipes! If she ever writes that chicken mystery, this will be included for sure. As you know lemons make magic and the lemon garlic marinade is the key. As mentioned, you could vary the vegetables and use other herbs if you want. We certainly switched it up every time we made it and look forward to trying it with sweet potatoes and zucchini at home.
6 tablespoons olive oil
2 lemons, 1 thinly sliced, 1 juiced
4 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 pound trimmed green beans
8 small red potatoes quartered (or 5 medium cut in six pieces each)
4 chicken breasts or 1 chicken cut in pieces (about 3 pounds)
Preheat oven to 400°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. On our experiment on the road, I had to use two medium baking dishes.
Arrange the lemon slices in a single layer in the bottom of the dish or skillet.
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. Do the same with the red pepper (if using). 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, skin-side up, in the dish. Pour any of the remaining olive-oil mixture over the chicken. Arrange thyme springs if that suits you.
Roast for 50 minutes until potatoes are cooked
and chicken is browned. 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 and browned.
Divide chicken among four plates; divide the green beans, red peppers and potatoes equally. Serve warm.
MJ is having a very tasty trip with lovely meals and is promising to share recipes in the months to follow.
Thanks for coming by! Here's a little bit more about Victoria Abbott, current queen of all things chicken
There are lots of ways to reach them. Sign up for their newsletter at www.victoria-abbott.com
Pleaase note that Walter the Pug in the series is a dead ringer for Peachy, Victoria's new best friend.
Come over and friend them on Facebook
Tell them you love the pug!