Every Friday, TasteBook will be posting a recipe that will help you with Sunday’s dinner. Recipes will be selected from different sites and blogs, from fellow TasteBook members and from various cookbooks. The goal is to keep it simple, healthy and delicious and to have a well balanced meal. So gather around the dinner table and don’t forget to bring your appetite.
Don’t spend too much time in the kitchen making Sunday dinner– TasteBook Member Terri’s Garlic and Lemon Chicken with Red Potatoes and Green Beans is your one-pot no-fuss dinner solution. Gluten free, low carb, diabetic friendly and so simple to make this recipe will easily become a favorite. Prepare some crusty french bread or a side of rice to soak up extra the garlic and lemon dressing. Let us know your thoughts on this dish in the comments section of the recipe page.
Garlic and Lemon Chicken with Red Potatoes and Green Beans
By TasteBook Member Terri
6 tablespoons olive oil
2 lemons, 1 thinly sliced, 1 juiced
4 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 pound trimmed green beans
8 small red potatoes, quartered
4 chicken breasts
- Preheat oven to 400°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.
- In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the chicken, green beans and potatoes and toss to coat. Pour this mix into the pan and spread around evenly.
- Roast for 50 minutes or until cooked through. Serve warm.
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