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

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Recipe Summary

prep:
20 mins
roast:
45 mins to 55 mins at 375°
Servings:
4
Max Servings:
6
Yield:
4 breasts or 8 thighs plus 4 cups vegetables
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Ingredients

Ingredient Checklist

Directions

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.

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

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