Lemon Roasted Chicken with Green Beans and Potatoes

This seemed like a nice, light Spring meal...and I was so excited to make something that didn't take 15 minutes. We love a good roast chicken and this didn't disappoint!


Lemon Roasted Chicken with Green Beans and Potatoes
6 tablespoons olive oil
4 lemons, 2 thinly sliced, 2 juiced
4 cloves of garlic, minced
1 teaspoon kosher salt (plus more for the chicken)
1/2 teaspoon ground black pepper
8-10 small, yellow potatoes, quartered
3/4 lb. fresh green beans, trimmed
4 chicken leg quarters with skin on

Preheat oven to 450 degrees. Coat the bottom of a large baking dish with 1 tablespoon of the olive oil. Arrange the lemon slices in the bottom. In a large bowl, combine the rest of the oil, lemon juice, garlic, salt, and pepper. Add green beans and toss to coat. Remove the green beans with tongs and transfer to baking dish. Do the same with the potatoes. Dip chicken pieces in the remaining olive oil mixture and place on top of green beans and potatoes, skin side up. Sprinkle generously with salt. Pour any remaining marinade over chicken. Roast for 50 minutes. Remove chicken from the dish and put the green beans and potatoes back in the oven for 10-15 more minutes or until potatoes are tender. Serve warm.

Adapted from REAL SIMPLE

Family Rating:
Brad: *****
Jordan: ****
Eli: *****
Phoebe: ****
Overall Family Rating: 18/20