Good Eats: Pan-Roasted Chicken with Lemon-Garlic Green Beans

Remember how I took the twins to the grocery store last week? Well, that was probably the last time the twins and I were able to leave the house on our own. Temperatures in the triple digits forced us to stay inside for days - no walks, no lunch dates, no trips to the grocery store. Luckily, I had bought the ingredients for this meal when we had gone to the local Pick n' Save the week prior. I was able to prepare this meal on Monday afternoon to enjoy for dinner on Monday night and for lunch on Tuesday afternoon. It made for an easy, delicious meal! I honestly can't remember what we ate for dinner the rest of the week - we were probably too hot to eat anything! I'm looking forward to resuming daily walks with the kiddos this week, and we just might make another trip to the grocery store!

Recipe for: Pan-Roasted Chicken with Lemon-Garlic Green Beans
From: Real Simple (via Pinterest)

Ingredients: 6 tablespoons olive oil
2 lemons, 1 thinly sliced, 1 juiced
4 cloves garlic, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 pound trimmed green beans
8 small red potatoes, quartered
4 chicken breasts (bones left in, with skin, about 3 1/4 pounds)

Directions:
1. Preheat oven to 450°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.
2. In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat. 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 same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken.
3. Roast for 50 minutes. Remove the chicken from the dish or skillet. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. Place a chicken breast on each of 4 serving plates; divide the green beans and potatoes equally. Serve warm.