Lemon Chicken with Veggies Recipe
User Reviews
4.7
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Prep Time
8 mins
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Cook Time
1 hr
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Total Time
1 hr 8 mins
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Servings
4
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Calories
490 kcal
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Course
Main Course
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Cuisine
American
Lemon Chicken with Veggies Recipe
Description
This recipe uses boneless, skinless chicken breasts combined with quartered red potatoes and trimmed green beans. The veggies and chicken are individually tossed in a mixture of olive oil, fresh lemon juice and slices, minced garlic, salt, and pepper to infuse them with citrus and savory flavors. Layering lemon slices at the base of a baking dish allows the ingredients to roast atop a fragrant bed that enhances the overall lemon character.
Baking at 350°F for about an hour softens the potatoes and green beans while cooking the chicken through, resulting in a one-dish meal with harmonious flavors and textures. The chicken remains moist, the potatoes tender, and the green beans retain a slight snap, all underlined by garlic and lemon.
The dish can be adjusted for lemon intensity by altering the amount of lemon juice and slices used. It serves well as a simple but flavorful main course, easily prepared without extra steps beyond tossing and assembling.
Ingredients
- 6 tbsp olive oil
- 2 lemon 1 thinly sliced, 1 juiced, plural
- 4 tsp garlic minced
- 1 tsp kosher salt
- 1/2 tsp black pepper freshly ground
- 3/4 lb green beans trimmed
- 8 small potato quartered, red
- 4 chicken breast boneless skinless
Instructions
- Coat a large baking dish with 1 TB of the olive oil. On the bottom of your dish, arrange lemon slices in a single layer.
- Combine the remaining oil, lemon juice, garlic, salt, and pepper In a large bowl. One by one, you will need to coat the green beans, potatoes and chicken in the oil mixture. Start by adding the green beans first. Toss to coat. Then, using tongs, remove the green beans and place them on top of the lemon slices. Next, add the potatoes to the olive-oil mixture and toss to coat. Using your tongs again, arrange the potatoes over the green beans, along the inside edge of the dish. Last, coat the chicken in the oil mixture and place in your dish. Pour any remaining olive-oil mixture over the chicken.
- Cook at 350 for 1 hour - 1 hour and 15 minutes (or until potatoes and veggies look soft and chicken cooked through). Serve warm.
Notes
- Adjust lemon flavor by using one lemon, halving it to juice and slice, if a more subtle lemon taste is preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 490 kcal
% Daily Value*
| Calories | 490kcal | 25% |
| Carbohydrates | 12g | 4% |
| Protein | 50g | 100% |
| Fat | 27g | 42% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 144mg | 48% |
| Sodium | 850mg | 35% |
| Potassium | 1110mg | 24% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 655IU | 13% |
| Vitamin C | 42.6mg | 47% |
| Calcium | 62mg | 6% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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