Garlic & Lemon Chicken with Green Beans and Potatoes

Yes, it is true I am actually making this recipe at 2:39 am. I have had a migraine all day and I am hungry, since all the take out places are closed at this point. I decided to make something. The one thing I am trying to get away from is making something not good just for the sake of eating. So I decided to go with this recipe because it is done in one pan. The recipe is as follows and yes I do have pictures.
Ingredients:
6 TBSP olive oil
2 medium lemons, one thinly sliced and one juiced
4 cloves minced garlic
1 tsp kosher salt
1/2 tsp black pepper
3/4 lb trimmed green beans ( for this recipe, I used frozen)
8 sm red potatoes
4 lg bone-in, skin on chicken breasts about 3 1/4 pounds. ( for this recipe I used skinless, boneless chicken breasts)
Directions:
Preheat oven to 400 degrees F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of 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 green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon sliced. Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish on top of the green beans. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet. Pour any remaining olive-oil mixture over the chicken.











Roast for 50 minutes. Remove chicken from dish or skillet. Place the beans and potatoes back in oven for 10 minutes or until the potatoes are tender. Place a chicken breast on each of the plates; divide the green beans and potatoes evenly. Serve warm.

This came out really good! Hope you all enjoy it as much as I am! Ciao!

*****Special Notes******  When making this recipe I did not have the bone-in, skin on, chicken breasts, so I used the boneless, skinless ones, this would be a mistake. Use what the recipe calls for because the bones help keep the chicken up off the lemon slices. The reason this is such an issue is that there were parts that were bitter from the lemon. Also, use fresh green beans when making this because I think it would just be better off.