Pan Baked Lemon Garlic Chicken

 

On my way to 365 recipes in 365 days.  Here is recipe 32. 

Well, I did it.  32 recipes in and I found one that didn’t turn out great.  The chicken and potatoes were really wonderful, but I found that cooking green beans on top of fresh lemons leaves them tasting like bitter lemon peels.  Next time, I will cook just the chicken and potatoes in the pan and cook the green beans separately.  Give this a try, I am not including the green beans in the recipe.

I really like how this is layered in one pan and baked.  The chicken had great flavor and my husband couldn’t get enough of the potatoes.  This recipe is adapted from Real Simple.

Other than washing and chopping the potatoes, there really is no prep for this dinner.  It was easy peasy….wait for it…..lemon squeezy. 

Pan Baked Lemon Garlic Chicken

4 boneless, skinless chicken breasts

6 Tbsp olive oil

2 lemons, one thinly sliced & one juiced

4 garlic cloves, minced

1 tsp kosher salt (if using regular salt only about 1/2 tsp needed)

1/2 tsp freshly ground black pepper

8 small red potatoes, quartered

1. Preheat oven to 450 degrees.  Grease a baking dish.

2. Lay sliced lemon in center of pan and top with chicken.  Spread potatoes around edge of pan. 

3. In a small bowl mix oil, juice of one lemon, minced garlic, salt and pepper.  Stir well.  Pour over chicken and potatoes.

4. Bake for 50-60 minutes until chicken is done and potatoes are tender.  Don’t over cook the chicken.  If needed, remove chicken and keep warm and continue cooking potatoes until tender.

Enjoy!