Sunday, January 20, 2013

Pan-Roasted Chicken with Lemon-Garlic Green Beans

A new year, and a new set of recipes. This year our cooking club is branching out from the Pioneer Woman and opened the choices up to any recipe. So the first recipe that I have had time to cook is Pan-Roasted Chicken with Lemon-Garlic Green Beans from Real Simple. New red potatoes are included too! It's been a busy two weeks at work getting everything ready for tax season as well as reporting on the fiscal cliff deal, so I was glad to have a simple to put together recipe. Plus a new camera (Christmas present) to take all sorts of pictures with.

I like recipes with only a few ingredients.
Preheat oven to 450. Now I am supposed to line the bottom of the pan with lemon slices, but as you can see I don't have lemons. Which is just as well because I am not the biggest fan of lemons. So I skipped the first part and went straight to coating the green beans and potatoes in olive oil (5 tablespoons), lemon juice (2 tablespoons), garlic (1/2 teaspoon), salt (1 teaspoon), and pepper (1/2 teaspoon).

After coating the green beans (I used 1lb because that was the bag size), I decided that there wasn't enough coating to do the potatoes, so I made more coating. Somewhere in the middle of coating potatoes (10 because I love new red potatoes) and coating chicken my shelf of cookbooks fell over. The royal mess on my floor (and broken glass) meant that Snickers got to go in the garage for once. She loves the garage and whines if we don't let her out.

I put the pan in the oven and proceeded to clean the kitchen. Probably needs it anyway.

I didn't need the extra 10 mins of potato cooking so after 50 min I piled it onto my plate.

I thought it was delicious and Travis had some the next day and liked it as well. Though next time no green beans, neither of us are really big fans of them.

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