Friday, June 15, 2012

Roasted Chicken With Green Beans and Potatoes

Ok this is going to be one of those posts that you will just have to "wing it" with the recipe. A pinch of this, a dash of that...sometimes that's just how I do it LOL. 
I have this spice mixture that my best friends mom makes that I put on basically everything, but I'm not sure what is in it, it's her secret recipe (which I am out of btw, I need to place another order) But that was almost the base of this entire dish, so I'll try to offer some suggestions for replacement.

1/4-1/2 cup of olive oil (You can always add more as you go)
2 lemons
4 cloves of garlic minced
1 tsp of salt
1/2 tsp of black pepper
3/4 pound of trimmed green beans
8 small red potatoes cut into a little bigger than dice sized pieces
2 bone-in chicken breasts (the ones we had were huge and we had enough for three people, plus leftovers)

Preheat oven to 450 degrees. Drizzle about 1 tbsp of the olive oil on the bottom of a baking dish. You can slice the lemons and place them on the bottom of the pan if you wish, but I found that it didn't really contribute to the flavor that much. 

In a large bowl combine the rest of the olive oil (again if you want to start out with a little and add more you can), garlic, salt, pepper, and here's where it gets tricky...this is where I added the "secret spice mixture" but I would incorporate some Italian seasonings maybe some basil and oregano, or if you have an Italian Seasoning blend that would work well. I would add maybe 1 tbsp and a half of that to the olive oil mixture.

Now that the olive oil mixture is ready, add the green beans, coat and put in the bottom of the baking dish. I used a slotted spoon to pull them out so the olive oil mixture can drip back into the bowl because after the green beans, you will toss the potatoes in that mixture too. 

Repeat and add the chicken last. Keep an eye on the mixture, if you need to add more oil and spices. When the chicken is good and covered place them on top of the veggies and pour any remaining oil mixture over the chicken.
Leave it uncovered and put it in the oven for 50 minutes, depending on the size of the chicken they might cook faster.  Just use a meat thermometer and when the chicken reaches 165 degrees you can take out the chicken and place it on a plate covered with foil until the veggies are done. I made the mistake of cutting the potatoes too large and so by the time the potatoes were finally done, the beans were a little overdone :( but, it all turned out fine.

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