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Chef's Hat recipe: Pan Roasted Chicken and Green Beans

6 tablespoons olive oil

2 lemons, 1 thinly sliced, 1 juiced

4 cloves garlic, minced or 1 tablespoon jarred garlic

3⁄4 pound trimmed green beans

8 small red potatoes, quartered, peeled if you like

8 chicken thighs, boneless and skinless (you can also use chicken breasts)

1 teaspoon Montreal chicken seasoning

salt and pepper

Non-stick cooking spray

Preheat oven to 375 degrees. Spray a large baking dish with cooking spray. Arrange the lemon slices in a single layer in the bottom of the dish.

In a large bowl, combine the olive oil, lemon juice, garlic, salt and pepper; add the green beans and toss to coat.

Remove the beans using tongs or a slotted spoon and place them on top of the lemon slices. There should still be some of the olive oil mixture left in the bowl.

Add the potatoes to the same olive-oil mixture and toss to coat. Place the potatoes in the baking dish. Some of the potatoes can go on top of the beans and any that don't fit can be placed along the side of the pan.

Add the Montreal chicken seasoning to the bowl that held the olive oil mixture. Place the chicken in the bowl and coat thoroughly.

Place the chicken in the baking dish. Pour any remaining olive-oil mixture over the chicken. Roast for 35 minutes. If you are cooking chicken breasts, it may take longer if they are bone-in chicken breasts or a less time if they are boneless. Test the chicken using a meat thermometer, which should read 165 degrees.

Remove the chicken from the baking dish and set on a plate. Cover with aluminum foil to keep warm.

Return the beans and potatoes to the oven for another 20 to 30 minutes. Cook just until the potatoes are tender.

Place a big scoopful of beans and potations on a serving plate and top with a piece of chicken. If necessary, add a bit more salt and pepper. Serve immediately.