About Me

I grew up in the Blue Ridge Mountains of Virginia where I also attended college and met the love of my life. I lived in NYC for five years with my husband and Westie, Mack Brown before recently moving all the way across the country to Los Angeles. I'm an amateur chef, total foodie, lover of Westies, sports fanatic and self-proclaimed book worm. You'll find a little bit of all these things I love on this blog. And...most importantly, I'm a new mom to the most precious baby boy, Austn Robert, born this past October.





Austin Robert

Austin Robert

Mack Brown

Mack Brown

Friday, September 14, 2012

One Pot Meal: Pan Roasted Chicken with Lemon Garlic Green Beans

In addition to auditioning slow cooker meals, I've also been on the look out lately for one pot meals.  Hopefully by the time Baby H makes his arrival, I'll have a list of at least 10 easy, quick meals that Brad or I can fix for dinner.  If you have any slow cooker or one pot meals that you love, send them my way!

This meal was positively delicious.  The chicken remained so moist, the lemons on the bottom of the pan added a perfect boost of flavor, and the skin on top of the chicken got perfectly crispy.  You could easily throw this meal together in the morning before work, and then just put it in the oven once you get home.  Or, make it and take it over to a good friend or family that could really use a prepared home cooked meal.  All they have to do is toss it in the oven once they're ready to eat!

*This recipe serves 2, but just double everything if you want to increase the number of servings :)

Pan Roasted Chicken with Lemon Garlic Green Beans

2 chicken breasts, bone-in, skin-on
1 lemon, sliced
7 tbsp. extra virgin olive oil
4 garlic cloves, minced
3/4 lb. green beans, trimmed
8 red potatoes, quartered
salt and lemon-pepper

Preheat the oven to 450 degrees.

In a small baking dish, add one tablespoon of oil and spread evenly throughout the dish.  Add the lemon slices in a single layer to the bottom of the dish.

In a large bowl, add the remaining 6 tablespoons of oil, the minced garlic, 1 tsp. of salt, and 1/2 tsp. lemon-pepper.  Mix together.

Add the green beans to the bowl.  Toss.  Using a pair of tongs, remove the green beans from the bowl, and layer them evenly on top of the lemon slices.

Add the potatoes to the bowl.  Toss.  Using a pair of tongs, remove the potatoes from the bowl.  Place the potatoes along the inside edge of the baking dish.

Finally, add the chicken breasts to the bowl.  Toss.  Using a pair of tongs, add the chicken breasts {skin-side up} on top of the green beans, in the middle of the baking dish.  Rub any extra oil and garlic left behind in the bowl on top of the chicken.  Sprinkle with a little extra salt and lemon-pepper.

Roast in the oven for 50 minutes.  Once the timer goes off, remove the chicken from the pan and put the vegetables back in the oven for an extra 10 minutes.  

Once the vegetables are done, serve everything all together, and your dinner is ready!

Recipe adapted from Real Simple

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