Garlic and Lemon Chicken with Green Beans and Red Potatoes – Indulge in the tantalizing flavors of our Garlic and Lemon Chicken with Green Beans and Red Potatoes. This recipe is a true gem, combining the zesty tang of lemon, the aromatic allure of garlic, and the hearty goodness of tender chicken, crisp green beans, and perfectly roasted red potatoes. With its vibrant colors, delightful aroma, and mouthwatering taste, this dish is guaranteed to become a beloved favorite in your household.
Every time I prepare this Garlic and Lemon Chicken, it fills our home with the most incredible aromas, beckoning my husband and little family to the kitchen. It has become a cherished recipe that holds a special place in our hearts. I vividly remember the first time I made it for them – the anticipation as the chicken marinated overnight, the excitement as I assembled the dish the next day, and the joy that spread across their faces as they took their first bites. It’s incredible how a simple combination of ingredients can create such a memorable experience. Now, it’s a regular feature on our dining table, bringing us together and reminding us of the simple pleasures in life.
Why This Garlic and Lemon Chicken Will Steal Your Heart?
- A harmonious blend of garlic, lemon, and olive oil creates a tantalizing flavor profile that will leave your taste buds dancing with delight.
- The overnight marinade ensures that every morsel of chicken is infused with a burst of tangy and aromatic goodness.
- Crisp green beans and perfectly roasted red potatoes add texture and balance to the dish, complementing the succulent chicken.
- This recipe strikes the perfect balance between simplicity and elegance, making it suitable for both casual weeknight dinners and special occasions.
- With its vibrant colors and enticing presentation, this dish is as visually appealing as it is delicious, making it a feast for the senses.
Ingredients:
- 6 tablespoons (85g) olive oil – Divided (1 tablespoon and 5 tablespoons)
- 2 lemons – 1 very thinly sliced and 1 juiced
- 4 cloves garlic – minced
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¾ pound (340g) trimmed green beans
- 8 small red potatoes – quartered (ensure you use small red potatoes)
- 4 chicken breasts – bone-in with skin (approximately 3 ¼ pounds or 1.5kg of chicken)
Directions:
If you prefer an enhanced flavor experience, marinate the chicken overnight. In a large bowl, combine 5 tablespoons of olive oil, lemon juice, minced garlic, salt, and pepper.
Add the chicken to the olive oil and lemon mixture, ensuring each piece is thoroughly coated. Cover the bowl and refrigerate until the next day, occasionally stirring the chicken in the marinade to ensure it’s evenly coated.
When you’re ready to prepare the dish, preheat your oven to 400°F (200°C).
Coat a large baking dish or cast-iron skillet with 1 tablespoon of olive oil.
Arrange the thin lemon slices in a single layer at the bottom of the dish or skillet.
If you didn’t marinate the chicken overnight, combine 5 tablespoons of olive oil, lemon juice, minced garlic, salt, and pepper in a large bowl.
Add the green beans to the bowl and toss them gently to coat. Using a slotted spoon or tongs, remove the green beans from the bowl and place them on top of the lemon slices in the dish or skillet.
Toss the quartered red potatoes in the same olive oil mixture, ensuring they are evenly coated. 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 remaining olive oil mixture and coat each piece thoroughly. Arrange the chicken, skin-side up, in the dish or skillet.
Pour any remaining olive oil mixture over the chicken.
Cover the baking dish or skillet with foil and place it in the preheated oven for 30 minutes. Then, uncover and roast for an additional 20 minutes or until the chicken reaches an internal temperature of 165°F (74°C). For crispy and beautifully browned potatoes, you can uncover the dish after 20 minutes.
Remove the chicken from the dish or skillet and set it aside on a plate to rest.
Return the beans and potatoes to the oven for another 10 minutes or until the potatoes are tender.
For an appealing presentation, place a chicken breast in the center of each of the four plates. Divide the green beans and potatoes equally, arranging them around the chicken.
Serve this delectable dish with crusty dinner rolls or a baguette to soak up the flavorful sauce. Feel free to add a refreshing salad on the side for a complete meal.
Notes:
- If you prefer not to marinate the chicken overnight, follow the alternate instructions provided.
- You can customize this recipe by adding your favorite herbs and spices to the marinade.
- For a lighter version, you can use boneless, skinless chicken breasts.
- Experiment with different vegetables, such as asparagus or carrots, to suit your preferences.
- Remember to adjust cooking times if using larger chicken breasts or different cuts of chicken.
In conclusion, our Garlic and Lemon Chicken with Green Beans and Red Potatoes is a true culinary delight that will leave you craving for more. With its harmonious blend of zesty lemon, aromatic garlic, and tender chicken, this dish is a testament to the magic that happens when simple ingredients come together in perfect harmony.
Whether you choose to marinate the chicken overnight or opt for a quicker preparation, the flavors of this dish are bound to impress. The succulent chicken, paired with crisp green beans and perfectly roasted red potatoes, creates a well-balanced and satisfying meal that will please both your taste buds and your loved ones.
What sets this recipe apart is not only its incredible taste but also the heartwarming memories it creates. From the tantalizing aromas that fill your kitchen to the joy that spreads across the faces of your family as they take their first bite, this dish has the power to bring people together and create cherished moments.
So, gather your loved ones around the table, serve up this flavorful masterpiece, and let the conversation flow as you indulge in the deliciousness before you. Our Garlic and Lemon Chicken with Green Beans and Red Potatoes is more than just a recipe—it’s an experience that will leave a lasting impression on your palate and in your heart.
Embrace the joy of cooking and create your own story with this exceptional dish. From our kitchen to yours, we hope this recipe becomes a staple in your household, adding warmth and flavor to your mealtimes for years to come. Cheers to good food, good company, and the simple pleasures that make life truly wonderful.
Frequently Asked Questions
Can I use boneless, skinless chicken breasts for this recipe?
Absolutely! If you prefer a leaner option, boneless, skinless chicken breasts work well too. Just keep in mind that the cooking time may be slightly reduced.
Can I use other vegetables instead of green beans and red potatoes?
Yes, you can certainly customize the recipe with your favorite vegetables. Asparagus, carrots, or even Brussels sprouts would make delicious alternatives.
Can I make this recipe ahead of time?
While the flavors are best enjoyed fresh, you can prepare the marinade and marinate the chicken a day in advance. Simply assemble and roast the dish when you’re ready to serve.
Can I substitute lemon with another citrus fruit?
Lemon adds a unique tangy flavor to this dish, but you can experiment with other citrus fruits like lime or orange if you prefer.
Garlic and Lemon Chicken with Green Beans and Red Potatoes
Ingredients
- 6 tablespoons 85g olive oil – Divided (1 tablespoon and 5 tablespoons)
- 2 lemons – 1 very thinly sliced and 1 juiced
- 4 cloves garlic – minced
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¾ pound 340g trimmed green beans
- 8 small red potatoes – quartered ensure you use small red potatoes
- 4 chicken breasts – bone-in with skin approximately 3 ¼ pounds or 1.5kg of chicken
Instructions
- If you prefer an enhanced flavor experience, marinate the chicken overnight. In a large bowl, combine 5 tablespoons of olive oil, lemon juice, minced garlic, salt, and pepper.
- Add the chicken to the olive oil and lemon mixture, ensuring each piece is thoroughly coated. Cover the bowl and refrigerate until the next day, occasionally stirring the chicken in the marinade to ensure it's evenly coated.
- When you're ready to prepare the dish, preheat your oven to 400°F (200°C).
- Coat a large baking dish or cast-iron skillet with 1 tablespoon of olive oil.
- Arrange the thin lemon slices in a single layer at the bottom of the dish or skillet.
- If you didn't marinate the chicken overnight, combine 5 tablespoons of olive oil, lemon juice, minced garlic, salt, and pepper in a large bowl.
- Add the green beans to the bowl and toss them gently to coat. Using a slotted spoon or tongs, remove the green beans from the bowl and place them on top of the lemon slices in the dish or skillet.
- Toss the quartered red potatoes in the same olive oil mixture, ensuring they are evenly coated. 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 remaining olive oil mixture and coat each piece thoroughly. Arrange the chicken, skin-side up, in the dish or skillet.
- Pour any remaining olive oil mixture over the chicken.
- Cover the baking dish or skillet with foil and place it in the preheated oven for 30 minutes. Then, uncover and roast for an additional 20 minutes or until the chicken reaches an internal temperature of 165°F (74°C). For crispy and beautifully browned potatoes, you can uncover the dish after 20 minutes.
- Remove the chicken from the dish or skillet and set it aside on a plate to rest.
- Return the beans and potatoes to the oven for another 10 minutes or until the potatoes are tender.
- For an appealing presentation, place a chicken breast in the center of each of the four plates. Divide the green beans and potatoes equally, arranging them around the chicken.
- Serve this delectable dish with crusty dinner rolls or a baguette to soak up the flavorful sauce. Feel free to add a refreshing salad on the side for a complete meal.
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