No. 47: Pan-Roasted Chicken with Lemon-Garlic Green Beans

If you ever are in Tahoe City, go to Tahoe Mountain Brewing Company. Mr. McCormick and I went there for dinner, sat at the bar and happened to meet Chip who is the GM.

We had a great time chatting with Chip while also sampling some delicious brews. He is great, you'll love visiting with him on a slow night if you happen to catch him.

But for our last night in the mountains, we wanted a night in. No visiting with Chip. No restaurants. No ski crowds. Just a big fire and a movie.

Mr. McCormick was in charge of fire (his absolute favorite thing to do when there is snow on the ground) and I set to work on a meal for us both.

Pan-Roasted Chicken with Lemon-Garlic Green Beans

I was limited in cooking tools and pans in the condo, so this recipe won out for it's creative use of one baking dish and one dressing/vinaigrette for all ingredients.


Serves 4
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, skin on

To make

Preheat oven to 450 degrees. Coat a large baking dish with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish.

In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper. Add the green beans and toss to coat. 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. Arrange the potatoes along the inside edge of the dish 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. Pour any of the remaining olive-oil mixture over the chicken.

Ready to cook

Roast for 50 minutes. Remove the chicken from the dish. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender.

To serve, place a chicken breast on each of the serving plates; divide the green beans and potatoes equally. Serve warm.

The results

This was way too much food for the two of us, but it was so good. I also love that it was the Midwestern trifecta: one meat, one veg and one potato.


(Last second photo on my lap before I dove in.)

The chicken roasted beautifully, but was a tad dry in the end. Probably partially because I used skinless breasts.

The potatoes and beans were definitely done after 50 minutes, no more time was necessary. And the lemon-garlic goodness made them so tasty.

All in all, a fancy meal in an hour's time. I'd highly recomend this for a family night when you need a one dish wonder for the whole crew.

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Amelia McCormick

Kansas girl transplanted to Asheville, North Carolina. Smiler, lover of great food and wine, facilitator, runner, storyteller, wife, optimist, and mother of sweet twins:)

Asheville, North Carolina