Place a chicken breast on each of 4 serving plates divide the green beans and potatoes equally. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. Remove the chicken from the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken. 4 chicken breasts 2 tablespoons coconut oil, divided 1 cup chicken broth cup greek yogurt lemon, juiced 3 cloves garlic cloves, minced 2 teaspoons. Place the chicken, skin-side up, in the dish or skillet. Marinade: 3 cloves garlic, minced 2 1/2 tablespoons lemon juice 1 teaspoon lemon zest 2 tablespoon olive oil 1 tablespoon honey 1/4 teaspoon paprika 1/4. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Combine in large bowl: lemon slices, rosemary, oil, lemon juice, capers, garlic. Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices.Īdd the potatoes to the same olive-oil mixture and toss to coat. In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper add the green beans and toss to coat. Pour all of those glorious, buttery pan juices over top of the meat and serve with roasted lemon and garlic alongside. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil.Īrrange the lemon slices in a single layer in the bottom of the dish or skillet.
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