Hubby always makes fun of me because I don't really particularly like chicken, so when I ask him to pull chicken out for me to cook for supper, he always asks me if I'm feeling ok! Well I really just wanted to try this recipe. It was really tasty.
- Olive Oil
- 1 lemon, thinly sliced
- Minced garlic (about 1 teaspoon), and sliced onion (I used about 1/2 a small onion)
- salt and pepper
- 3/4 pound of green beans or asparagus (I used asparagus for this time)
- 8 red baby potatoes (as big as you can get them), quartered or halved, but I find they cook better when quartered.
- 2 boneless/skinless chicken breasts.
- Preheat oven to 425°F. Grab a large baking dish or cast-iron skillet, I put down some tin foil to line my glass baking dish, then sprayed with a tiny bit of Pam. I also put about 1 tablespoon of olive oil all around.
- In a large bowl, combine about 1.5 tablespoons of olive oil, garlic, salt, and pepper; add the green beans/asparagus and toss to coat. Put them aside.Use approximately 2 more tablespoons of olive oil (depending on how much you have left in the bowl), the potatoes to the same olive-oil mixture and toss to coat. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Take the chicken out, and add a little bit of garlic powder, onion powder, and rosemary. Place the chicken in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken. Roll the whole lemon on the counter about 8 times, pushing firmly. This helps the juices come out when you're cutting the slices, rather than while its cooking (which might overload your chicken with lemon bitterness). Thinly slice the lemon, and I placed them on a paper towel for a minute. I butterflied the chicken in half, and stuck one slice in between, and one on top.
- Place the chicken and the potatoes in the baking dish.
- Roast for 25 minutes.Take out and turn the chicken over, and add the green beans or asparagus, make sure you mix it up well with the potatoes. Cook for an additional 25 minutes.