1 hour ago
Wednesday, October 3, 2012
Don't you love one pan dishes?
No pots to clean, little prep, and voila, dinner is served right from the pan!
This is a basic roast chicken w/ green beans and potatoes, but it is jazzed up by lemons, garlic and my addition of herbs.
I found this recipe on Real Simple, however, after reading the user reviews, I almost decided to ditch it.
What a bunch of complainers.
"This dish was bland", "Too Lemony", "I don't like chicken, so used fish instead", "I don't like lemons, only limes", "I used boneless breasts and it was dry" (you think?)........geez Louise, who are these people?
How can chicken w/ roasted potatoes be bad?
Make sure you use chicken WITH skin, either thighs or breasts, it keeps the meat moist and if you are against skin, just take it off later.
This dish was moist and delicious, and "real simple", so not sure what their problem was.
Everyone's a critic.
It's easy to prepare ahead and you can double it for a crowd.
Make it and see for yourself.
One Pan Dish: Roast Chicken Breasts w/ Lemony Green Beans & Potatoes: (adapted from Real Simple).
4 chicken breast halves, on the bone, with skin (don't use boneless breasts: will be dry!)
2 lemons (one sliced, and one for the juice)
big handful of fresh or dried herbs of your choice (I used basil, parsley & rosemary)
4 big cloves garlic, minced
6 tbsp olive oil
1 lb. of little red new potatoes, quartered
1 lb. of green beans, trimmed
In a 9 x 13 pan (NOT GLASS), lay the slices from one lemon on the bottom of the pan.
In a big bowl, add the 6 tbsp of olive oil, the garlic, and the juice of one lemon.
I added fresh herbs for color and flavor.
Add the green beans to the lemon oil mixture and toss them to coat. With tongs, remove the beans and lay them on top of the lemon slices.
Next, add the quartered potatoes to the olive oil marinade and toss them to coat.
Add the potatoes to the edges of the pan and sprinkle the whole dish with kosher salt & pepper.
Now add the 4 chicken breast halves to the remaining oil to coat (there will be enough oil, I promise). Lay the chicken on top of the green beans. Sprinkle kosher salt & pepper on top of the chicken.
Try and get the potatoes around the chicken, and not underneath w/ the beans, so they get nice and browned.
Roast the pan in a 425F oven for 50 minutes. Let rest 10 minutes before serving.
Delicious and EASY!
PS and the winner of the Southern Foodie Cookbook Giveaway is:
who loves grits and buried her grandmother with her fudge pot, because her Augusta, Georgia gram made the best fudge! (I loved that story, by the way). :)