This flavor-packed dish combines garlic-infused chicken with perfectly cooked vegetables. Roasting the lemon in the pan brings out its flavor.

Source: Midwest Living


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375°F. In a large roasting pan combine potatoes, lemons, and onion. Drizzle with olive oil and sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Toss to coat and spread to an even layer. Set aside.

  • Using a sharp knife, make four or five 1/2- to 1-inch slits in the meaty parts of each chicken piece. Insert a slice of garlic into each slit. Place chicken, bone sides down, in a single layer over vegetables in the roasting pan. Sprinkle chicken with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.

  • Roast, uncovered, for 45 to 55 minutes or until chicken is no longer pink (170°F for breast halves or 180°F for thighs).

  • Meanwhile, in a large saucepan, cook green beans, covered, in enough boiling salted water to cover for 8 to 10 minutes or just until tender. Drain and keep warm.

  • Transfer chicken to a serving platter. Remove lemon halves from the roasting pan. Add green beans to the potato mixture along with the tarragon; toss to combine. Add to serving platter with chicken.

Nutrition Facts

394 calories; 18 g total fat; 5 g saturated fat; 3 g polyunsaturated fat; 8 g monounsaturated fat; 95 mg cholesterol; 551 mg sodium. 937 mg potassium; 26 g carbohydrates; 6 g fiber; 5 g sugar; 35 g protein; 0 g trans fatty acid; 816 IU vitamin a; 32 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 16 mg niacin equivalents; 1 mg vitamin b6; 57 mcg folate; 1 mcg vitamin b12; 79 mg calcium; 3 mg iron;