Easy Chicken Breast With Lemons and Potatoes and French Green Beans Cooking Lightrecipes
02/19/2018
In the six years I've lived in the Netherlands, I've not been able to find split chicken breasts - boneless skinless is pretty much it. So instead I decided to try with a whole chicken. I don't think the result was as intended. I would try this again if I could find the proper chicken pieces but not with a whole chicken.
05/20/2015
Just google Slow-Cooker Chicken Tortilla Soup and there are heaps of them available.
03/13/2015
I use skinless boneless chicken breasts, sliced in half, sliced mushrooms, red & Yukon Gold potatoes. In the lemon mixture I added some fresh dill. Sprinkle with paprika and last 2-4 mins brown under the broiler. To save clean up time....line your baking dish/pan with foil. Vary the veggies...I have added sweet potatoes, zucchini, carrots, red peppers.
02/08/2015
I thought this was great - but I used boneless skinless chicken & it didn't brown. I omitted the potatoes but added sliced mushrooms and the veggies were fabulous! I also vested the lemon before I juiced it. Next time I'm going to slice a red pepper too - will not only taste great, but will be beautiful!
02/02/2015
I agree, BONX82...We made this tonight and the lemon was waaaaaaay over powering and the zest from the lemon ruin the taste of the beans and potatoes. I recommend to mix a little lemon with your oil but DO NOT put the lemon slices in the pan and cook with your meal!!
06/19/2014
I made this last night and my entire family LOVED it. I added extra green beans and potatoes since my family eats a lot and I added a bit of extra salt and pepper. I used seven or eight bone-in chicken thighs instead of breasts since the thighs were on sale. As soon as my boyfriend took his first bite, he immediately requested that I make it again! The only thing I will change next time is to add a bit less olive oil.
04/16/2014
I am searching for Slow-Cooker Chicken Tortilla Soup . Do you have this recipe? If anyone know how to prepare this recipe please let me know.
03/28/2014
My family loved this recipe. I used boneless, skinless chicken breast and added a tsp of chicken bullion. I baked it for 45 minutes.
02/25/2014
I used Coconut oil in the pan - Avocado oil in the dressing & added 1 Tbsp Dijon Mustard to the Dressing.
02/06/2014
Made This recipe using a cut-up whole chicken. It was delicious and has become a favorite. I leave out the potato and add broccoli as well as the green beans. I also cut back just a bit on the olive oil.
02/03/2014
What a disappointment! This was very bland and the zest from the lemon peels on the bottom made the sauce waaaay too tart and overpowering. Start this recipe again. Squeeze a BIT of lemon in your olive oil mixture, more than double the salt, toss everything in the olive oil mixture and hopefully you'll have something savory to serve for dinner.
01/31/2014
Recipe was good, and this was definitely an easy meal to make on a week night. Too much lemon flavor for me though. It seemed to overpower every other flavor in the dish. I would suggest only using 1 lemon, or using a lemon pepper marinade instead.
01/22/2014
I found this recipe cooked the green beans way more than I like--I'd cook them separately in the future and spoon some of the juice of the chicken over them.
01/16/2014
This is a favorite recipe that I make for my elderly parents and myself. We do love lemon and have never felt it was too much. I have used chicken breasts and chicken thighs. I usually remove the skin to cut down on the fat and throw in some other herbs. I have used basil, oregano, rosemary and paprika. I don't think you can go wrong. I do leave out the salt. For those who think it is too lemony I think they should leave out the lemon slices. I love them and eat them as well. I will try adding some other vegetables next time. Thanks for the tip!
01/16/2014
So, I tried this recipe and based on some of the comments I read here first, I made some alterations. It was probably one of the best dishes I ever made. First, I used red potatoes, broccoli, asparagus and baby carrots. Chopped it all up, made essentially two batches of the 'sauce' and tossed it all together and put in the oven. I made a third batch of 'sauce' and marinated the chicken (I used skinless chicken breasts as well) for about 15-20 minutes in the fridge while the veggies started to cook. I added the chicken to the oven for the remainder of the time and the entire thing was bursting with flavor. It was so good. I think marinating the chicken and and giving the veggies more time on the front end really made the difference. The only thing I would change next time is probably that I would put the potatoes and carrots in for 15 minutes first, then add the broccoli and asparagus, maybe wait another 10 minutes and put the chicken in.
01/15/2014
Making this now. Looks great. I had to make more of the olive oil lemon-garlic sauce, as that is not enough. Got through the green beans and potatoes, but not enough for the Chicken. I followed it exactly but, added a LITTLE water (or chicken broth) to the pan. I covered the pan with foil for 50 minutes. The last 10 minutes, I removed the foil. If you want a browner Chicken skin, would recommend browning Chicken first. Great Flavor though. Foil helps keep moisture in.
01/11/2014
This has become a family favorite. I usually cut my chicken into cutlets to reduce the cooking time to about 30-40 minutes, and then eliminate the second cooking segment. Delicious!
11/04/2013
very tasty>But I would marinate chix breast 24hr, witchever u like this provides the juice needed but if u like more juice, then do go with chix broth, blanch fresh green beans and they won't over cook unless u overcook dish I added fresh yellow squash at the end...exp with diff veggies endless possibilities with this dish, Good Luck
10/25/2013
Made this recipe tonight. Half way through cooking time, I just didn't see this as a moist tender meal. I added 1.5 C chicken stock,and also increased the garlic. I had omitted the salt since hubs is predisposed to High Blood Pressure and added celery seed, rosemary, thyme and a shake of red pepper flakes. Covered it in foil and continued cooking as recipe called for. It was very good. Full of aroma and flavor, the broth that was created with the chicken stock was amazing and I spooned that over the portions. Give this a try.
10/23/2013
This recipe is FABULOUS with just a couple of adjustments. (a) I use more garlic. I use the garlic that comes pre-minced in a container and just put a big tablespoon full in. (b) I do not use the lemons. I use lemon juice out of a container. I found using the lemons in the amount stated in the recipe makes it far too lemony and tart. I used about 3-4 tbsp of lemon juice from the bottle and it turned out perfect. This recipe is easy and delicious. Just toss it in a pan and toss it in the over. No cover needed!! Man those green beans turn out fabulous!! Also, I used my cooking stone dish to cook it in. Man, it's good!
10/21/2013
I made this last night for my family and we all loved the flavor. The green beans and potatoes were perfect but the chicken turned out dry. I followed the recipe exactly as stated but now I'm wondering if it should be covered while baking and maybe removing the cover during the last 15 minutes. Any other suggestions? Thanks
10/12/2013
I have it in the oven right now. But I have 2 questions about it. 1. Do you leave the rinds on the lemon slices? 2. Do you cover it while cooking? Thanks
09/21/2013
I made this with chicken thighs. I replaced the lemons , instead I added about 1/2 tsp of concentrated lemon juice to my garlic mixture. It was just enough lemon to bring out all the flavors, awesome.
09/15/2013
I concur with the bitter lemon folks..chicken was lovely and moist..had to throw away the potatoes and green beans..I was very disappointed and followed the recipe to a t.. will try the onion suggestion and add lemon zest to beans right before serving.
09/08/2013
I made this recipe, exactly as posted, for a family dinner. Every crumb disappeared & everyone was begging for more. Making it again today, but making a triple batch! If you're not a big fan of lemon, this recipe isn't for you!
09/02/2013
My family really liked it. Even my picky kid.
09/02/2013
I agree with most about this recipe. Very disappointing however with a few tweaks could be very good. So, here goes: use olive oil for bottom of pan. OMIT LEMONS!! Toss green beans in olive oil and garlic and spread on bottom of the pan. Sauté a large sweet onion and put that on top of green beans. Toss red potatoes in olive oil and garlic mixture and put them on top of the onions. Toss chicken in remaining mixture and place it on top of the potatoes. Bake @ 450* for 50- 60 minutes. YUMMY!,
08/01/2013
Chicken was fine. The green beans and potatoes? Almost inedible because of the amount of lemon.
07/22/2013
Agreed! I wish I had read these reviews before making this dish for a big family dinner...it was terrible! Firstly, the lemon and garlic just don't work together...second everything was just overpowered by lemons...you didn't taste any potatoes or beans...just lemons!!
07/19/2013
Save yourself the time and money and just order pizza. Seriously. I followed other reviews and didn't put any sliced lemon on the bottom, but should have gone with my instincts and not made this dish at all. Here are the problems I had: 1. It's not really roasted because all of the juice from the chicken just boiled the vegetables. 2. The fat from the chicken collects on the green beans and looks like chunks of sludge. 3. Because of the acidity of the lemon the green beans taste like they're from a can. 4. Lemon potatoes...lemon potatoes. Repeat that a few times and ask youself how appetizing that really sounds. 5. Lemon green beans...See #4. Overall this was just a flop. The flavor of the chicken was decent, but not worth it considering the rest of the meal.
07/19/2013
I tried this recipe recently and we loved it. Like the lemony flavor a lot. I would recommend not cooking the green beans and potatoes so long. they did get mushy. I would add them a little later. Just take the time to lift out the chicken and spread the gr. beans and potatoes in pan then put the chicken back to finish. Be careful when doing this, the pan is hot. :)
07/17/2013
I made this dish using lemon pepper seasoning on the chicken and dry Italian seasoning on the potatoes. It was soooo good!
06/22/2013
So glad I read the reviews....most were awful with the lemon slices on the bottom....wondering about adding 'some' grated lemon rind [not tons] would be + herbs...but of course!
06/19/2013
Has anyone tried this with chicken thighs (either boneless skinless, or any other iteration)? I prefer them to breasts, but just wondering what adjustments to cooking time/temp I would have to make for the thighs. Thanks!
06/15/2013
Probably the skin-on chicken breasts used in the recipe. The fat content would drop substantially w/o the skin.
06/12/2013
We actually enjoyed it, but I like lemon-flavored dishes. I think I would try no lemons on the base, just to make it a little less lemony though. My BIG question is, has anyone verified the FAT CONTENT of this dish? The nutrition info says 37 g of fat per serving, is that right??? The olive oil is the only high-fat item in the dish, I would have thought it would be low-fat, but this nutrition info makes it seem very fattening. Typo??
06/10/2013
This was declared "inedible" by my husband and I have to agree. And I LOVE lemon! The chicken, safely atop the beans, potatoes and lemons, was actually delicious, infused lightly with lemon. Everything under the chicken was overwhelmingly bitter, as I should have guessed it would be. Like so many other commenters, I say leave out the sliced lemon on the bottom and I'm sure this recipe will be great.
05/21/2013
I've been making this recipe for years now. The big difference is that I have to not add the whole lemons. The reviewer that mentioned the bitterness is spot on. It's the lemon rinds that make it super bitter for some reason. I can't really explain it. When you avoid adding that in, it's a great easy one dish meal.
05/07/2013
Tried this tonight with boneless chicken breasts, asparagus and carrots along with the green beans and potatoes. I thought it was pretty good, if not a touch too lemony... might try again with only one half lemon juiced. Hubby said it was way to lemon for him... I'd say a 3 out of 5.
04/29/2013
This was delicious! Simple and lemony and lovely. Some of us liked the roasted lemon slices, some of us just enjoyed the lighter lemon flavor on the rest of the dish (the actual dish was picked clean by bedtime). I used boneless chicken breasts with everything else as written. Some fresh or dried herbs and a splash of white wine sounds great to try next time, which will be soon.
04/15/2013
I read some of the comments, and then decided to add oregano, thyme, and to drizzle about 1/2 tbls of raw honey over the lemon slices. It smells great, and I will let you know how it turns out!
04/14/2013
Very tasty and fast. I used chicken wings and next time I'll try thighs. I'm also adding herbs next time, that was the only thing I found missing--oregano, basil and or thyme.
04/10/2013
Is this freezable? If so at what point do you freeze it?
03/26/2013
I thought this was delicious, but you do have to like lemons. Those green beans are woo hoo lemony! But I didn't find them or the chicken bitter at all. I followed the recipe with these changes: added a splash of white wine to the marinade, skipped the potatoes and roasted at 400 for 40 minutes. We served it up with lemon garlic bulgur and will make it again soon.
03/13/2013
I loved it and made it as written. I used the Meyer lemons i had in the house, and it was not bitter or sour. I will make it again. A plus: the leftover chicken still tasted of the garlic and lemon and made great fried rice.
03/10/2013
I love the ingredients in this recipe, but when I followed it exactly, the lemon made the beans and sauce BITTER. I had promised to make dinner for my neighbors who are sick next door and was mortified by the results. Next time, I will broil the chicken, boil the potatoes and steam the green beans and add a bit of lemon, and olive oil and garlic to the finished products. And from now on, I won't be confident of trying any Real Simple recipes unless I read the reviews first.
03/05/2013
I followed this recipe EXACTLY and it was DELICIOUS! My boyfriend ate every last bite. It wasn't "too lemmony" or "bitter", it was delectable. (If you use boneless, skinless chicken breasts, it WILL NOT taste the same). YUMMMMMMM, can't wait to make this again!
03/01/2013
Very very good. I followed previous reviewers suggestions by not placing the lemon slices on the bottom and I'm glad I didn't put them there as it was just enough lemon. I also didn't pour the remaining mixture over the chicken. I didn't cook it at 450 either because I knew that that would just dry it out so I cooked it at 375 for 45 minutes and it came out really juicy and tender. (I have gas stove so that could have made the difference as well) Definitely plan on adding more seasonings to the chicken as well and using a tbsp or less of oil.
02/25/2013
I tried and the lemon was just AWFUL so I totally cut it out. I marinated the chicken overnight in the fridge with 1/2 cup of Italian Dressing and two tablespoons of olive oil. I also cut the olive oil down in the pan. I just used one tablepoon of olive oil to coat the glass dish, placed in the green beans and potatoes, mixed around. Added the garlic, mixed. Then placed the chicken on top. Then cooked it for 60 minutes at 400 degrees. (5.25 lbs of 1/4 chicken) came out so yummy and golden brown!
02/07/2013
I tried this with the italian dressing in place of the lemon and garlic. It was quite good. I used really good ingredients from Whole Foods...the best chicken, potatoes, and green beans. I cooked at 350 for one hour...then cut down to 325 for 20 more minutes. It was delicious...my only complaint is that the chicken was not quite as dark on top as I like when I cook chicken. The taste was good!
02/06/2013
Made this for dinner tonight. One word to describe it: YUCK! I followed some of the suggestions and cut down on the lemon, which still left it lemony. I typically love lemon, but something about this left the lemon taste kind of strange. Not a fan of this recipe and will not make this again. My husband and two boys would also agree that they did not enjoy eating this meal.
01/30/2013
BITTER BITTER BITTER - I couldn't even eat the string beans. The potatoes were bland in comparison and the chicken was the only edible thing. This needs to be cut WAY down. Maybe one lemon? Maybe no slices? So dissapointed!
01/29/2013
It was way too bitter from the lemon pieces. I wish I had read the comments before I made it. Big waste of veggies! Couldn't eat them.
01/27/2013
I used your recipe suggestions as my base. The only thing I would add is that I used a chicken breast with skin on the bone as they suggested. I sprinkled on some additIonal Italian seasoning for taste, and in the final 10 minutes of cooking I increased the heat from 375 to 450 to get the crispy skin. Everyone absolutely loved it! So folks, skip them lemon slices completely. Use lemon pepper seasoning, garlic, and cut down on the olive oil. Pick your green veggie (i used greed beans) and add some fingerling potatoes. Heat oven to 375, insert veggies for 15 min. Then add your chicken (with skin and Italian and lemon pepper) on top for 40 more minutes at 375. Kick up heat to 450 for final 10 minutes. If you use skinless chicken, no need to increase the heat as it will just dry it out. Thanks to Jessica for giving me the working amended base recipe to make a delicious meal.
01/24/2013
Thanks for your suggestions. Sounds like you are a great cook. Can't wait to try it your way.
01/22/2013
I love lemon flavor but I cannot begin to describe how lemony bitter this dish was. Adding the sliced lemons to the base of the dish I think is what really did it in. I would use a half lemon and skip the slices. The chicken was really the only edible portion. I ate my beans and potatoes because I can't stand throwing out food. My husband threw out everything except the chicken and said "Please don't make this again.". I was so excited to try this, such a disappointment.
01/17/2013
I added a bit of italian seasoning to the chicken to give it more flavor. Putting lemon slices in the bottom of the pan makes it TOO lemony. Once I took those out it was perfection. My family's new favorite dish. My picky eating daughter always has second helpings of chicken
01/12/2013
Can you use frozen green beans? or do they need to be fresh as they'll take longer to cook and not be as mushy as frozen may end up being?
01/12/2013
I can hardly breathe from laughing so hard at all the "too lemony" comments! I made this tonight... my husband said, "next time make grilled cheese sandwiches." Waaaay too lemony! I added mushrooms; that was good. I would also add onion. I wish I had baked the chicken separately; it was too dry. IF I make this again, it will be minus a lemon!
01/10/2013
I made this because I wanted to make something different. Although it sounded nice as a recipe, it dosen't actually transpire as that, in the end result. There is too much lemon which dosen't bond well with the beans and potatoes. The chicken was ok. If I made this again I would reduce the amount of lemon juice and skip using the lemon pieces. At the end of all this my husband had to go out and buy Teriyaki chicken. So much for something different!
01/08/2013
My husband actually made this after I emailed him the recipe and while the chicken came out with a nice flavor the vegies were way too lemony. We'll probably make this again but will not put the slices on the bottom of the pan and cut back a bit on the amount of lemon juice
01/06/2013
Finally got this into the oven - it was closer to 30 minutes of prep time.
01/06/2013
Made this for dinner tonight.....a big hit with the family....will be making it again !!! Thanks
01/05/2013
Made this tonight and it was not as tasty as it looks. There was too much oil and lemon. Definitely wished I would have read the comments.
12/16/2012
Turns out great if make these changes- Coat your chicken in lemon pepper seasoning and mix your veggies with little bit of the oil,lemon pepper seasoning and garlic, bake the veggies for 15 min before add chicken on top. Cook it only at 375 also. I used boneless chicken & asparagus instead, turned out awesome meal! No need for all that oil, only spread little on bottom pan and little on veggies.
12/05/2012
Made this last night, and it turned out awful! I wish I'd read the comments about the lemon, it overpowered the dish and the veggies were inedible. Would suggest leaving the lemons on the bottom out, and just using a splash of the juice. Also, the chicken could use a marinade, it was rather bland. One of the worst recipies I've ever made. On the plus side, the dish looked beautiful.
11/13/2012
Asparagus! Tastes great with lemon :)
11/08/2012
I made this a few nights ago, and it was requested again before it was even gone. No left overs. The beans were lemony. My husband loved them. So I recommended my mom make this. My sister in law does soe of her cooking, so she prepaired this, and it totally bombed. She used white potatos instead of red, and somehow ended up with an inch of lquid. Probably because of the difference in taters. The only thing that was ediable was the chicken. I guess I'll have to make it for them. Oh she she added mushrooms as well.
11/03/2012
I made this recently, and found the chicken and the potatoes were great. I did, however, have the same problem others did with the green beans - way too bitter. Has anyone found a solution? I don't mind the lemony flavor and would like to keep that; just want to get rid of the bitterness. Would love to keep the lemons somehow!
10/09/2012
The potatoes and green beans tasted great, but the chicken was blah. Next time I will marinate the chicken over night for more flavor.
09/14/2012
~Bengali.... well...did you ever think that people made changes to the recipe because of so many negative comments about this dish made the way it's presented ?!? Seems that people, myself included, tried to alter it and give it a chance to be likable. I guess any way you make it... judging by the amount of negatives, this dish, for the most part, is not a winner unless altered.
09/14/2012
Funny how many people say they didn't like the recipe, then tell how they DIDN'T FOLLOW IT!
09/08/2012
SOOOOOOOOOOO soaked in olive oil; everything was oily tasting. I LOVED the preparation and was expecting GREAT taste, but the oil overpowered. I didn't used the extra lemon, as directed by other reviewers, and added thin sliced onions to the top for added flavor. They crisped up and were good to eat. Also, I had chicken leg quarters on hand and used them ~ maybe the reason for the excess oil and resulting soaked veggies . ANYWAY, maybe with a few adjustments(like using breasts as suggested), I'll give it another go.
09/06/2012
This was great! I added mushrooms too, it was so so good! My kids loved the lemon flavor on their green beans!
09/05/2012
YUMMMM! I used a whole bag of Trader Joe's frozen Harcot Verts and a whole chicken, cut up. I added the juice of an additional lemon and about 2 extra tablespoons of EVOO. The chicken was crispy and delicious and we used some of the au jus for additional taste. A winner!
08/20/2012
This so so yummy!! I add whole garlic cloves to it as well.
07/31/2012
After reading the reviews I made some adjustments to this recipe: I added a mix of dried thyme, rosemary, and basil to the sauce. I prepared the green beans separately: boiled and blanched them instead. I also topped the dish with fresh italian parsley just before serving. It was delicious! I think cooking the green beans separately and adding fresh parsley really take it to the next level. It's a great mix of light and hearty.
07/23/2012
Not good. I read all the comments and made the modifications about the lemons on the bottom, less lemon juice, etc. But, the green beans were completely inedible, and the potatoes I needed to coat in sour cream. The chicken was ok, but I used skinless chicken and it didn't brown. My advice would be to marinade the chicken in the sauce and make the the rest separately. Very disappointing because I love one pot meals.
07/17/2012
I really like the way this dish came out, but as usual, I revised it so it was more to my liking. I used cauliflower instead of potatoes and I didn't use the lemon juice in the marinade (after reading reviews that it was too lemony). I added about 12 garlic cloves to the lemon slices. Instead of tossing the veggies in olive oil I just added to the pan and sprayed with olive oil. I used boneless skinless chicken. My family loved it. I loved how quick it was to make. I'm definitely adding this to the weekly menu.
07/09/2012
If you like strong lemon flavor you will like it. Way to overpowering for me and the kids hated it. I also found the chicken to be dry. I won't be making this again.
07/01/2012
totally agree with MairiC below. The lemon was way to powerful and a different veggie may work out better.
06/28/2012
I agree completely! The beans were very bitter. I will probably make it again but use thick slices of onion on the bottom and way less lemon juice.
06/19/2012
Should this be cooked covered or uncovered?
06/15/2012
I made this tonight and loved it! I added 1 cap (about 1 teaspoon) of white truffle oil and did not include the lemon slices at the bottom. Instead, I used two tablespoons of fresh lemon juice.
06/12/2012
I made this tonight. I added Rosemary, portabella mushrooms, and red peppers. It was delicious!!
06/11/2012
After reading all the comments, I made this without the sliced lemon in the bottom of the pan, and parboiled the potatoes and green beans. Everything else remained the same, including using the bone in chicken breast with the skin on which browned beautifully. Came out great!
06/11/2012
Hello can you make this recipe in a toaster oven?
06/05/2012
I made this yesterday & it was very nice not at all bitter. I make sure to choose the lemons with the thinnest skins as they are juicier & have less pith, the pith is the bitter part. I only used 1 lemon, squeezed out the juice then sliced it for the bottom. I also added 1tsp. of dried dill as well as carrots & freh mushrooms. I used boneless, skinless breasts that I had on hand & they browned & crisped up beautifully! Thanks nice choice for a gloomy day.
06/03/2012
Ok, it wasn't a total loss, as the chicken and potatoes were good. However, the lemon on the bottom did awful things to my green beans and they ended up bitter and could not be eaten. The picture is beautiful, and my dish came out looking the same, but I really didn't like the lemon and no one ate the beans at all. Would try again, but skip the lemon all together.
06/03/2012
making this right now. have fresh greenbeans and new potatos out of the garden. read the reviews so i put an orange on the bottom of pan. left the rest alone other than i did add fresh rosemerry and chives to mixture. can't wait to try it. will post back on taste and overall look,like of dish.
06/01/2012
A question, I think the nutritional info is wrong on the protein, I am trying to log what I eat and 67mg for a serving of chicken sounds way too low, I'm thinking it should be around 30 or 40 grams, not MG. Can someone fix this? I made this and loved it, but I used less lemon juice. I made a recipe using a lot of lemon juice before and it was sour/bitter.
05/16/2012
I wish I would have listened to MandyT....I made this because most people said they loved it....will never make this again - it is so bitter that we can't even eat it! Is this a joke?
04/30/2012
Loved it!!! Used bone in breasts & thighs. I also added fresh rosemary & german thyme to the marinade. I also added carrots. I used lemon & lime. I didn't have to cook an extra 10 min. only 50 min. total.The chicken skin is crisp from the marinade poured over it to coat skin. Also only use bone in. The flavor is in the bones.
04/24/2012
How did you get the chicken to have that pan seared crust look to it? Mine looks a little like it's been boiled!
04/19/2012
Absolutely awful. SO bitter. I saw this on Pintrest and wish I hadn't. Pretty picture but it tastes horrible. I don't understand the positive reviews. I followed the recipe exactly as stated. WAY too much lemon.
04/10/2012
I made this tonight for supper, and I kept adding ingredients enough to make a pan size of 11x14! Wow! It disappeared like candy, and it was so tasty. I did add an orange to the bottom layer and one to the juice for the beans and chicken. Since I decided to add more veggies, I had to add more of everything else, so more garlic cloves were minced which I love anyway. I'm a throw together kind of girl. I also includes snap peas to the green beans, which were a awesome addition. I did use frozen boneless, skinless chicken tenders, frozen whole green bean, and snap peas. Baked for 45 minutes at 425 degrees. At the end of the cooking time I generously sprinkled parmesan cheese on top of all and then turned on broiler to tan all and crisp. OH yeah! I was told by whole family to remake again, and I will be glad to.
04/05/2012
Made this last night and it was so delicious. Used boneless, skinless chicken breasts, a whole pound of green beans and more potatoes than it called for, also sprinkled a little bit of parmesan cheese on top of everything. My fiance, who is not a vegetable fan, LOVED the green beans and even had seconds. The chicken came out so tender and moist and everything had a surprising amount of flavor. Definitely a keeper!
03/27/2012
I made this dish and it was very easy and very tasty. Will make again.
03/20/2012
whoaa this was good. I am eating it now!! things I changed: -used 5 tbs instead of 6 -used boneless skinless chicken breast -used asparagus instead of green beans -rolled the lemon a lot to get all the extra juices out (Very important! so its not too lemon-y!) -lowered the oven to 425 and cooked for 40 min with reading others comments and deciding to make these changes this dish is awesome!!
Source: https://www.realsimple.com/food-recipes/browse-all-recipes/pan-roasted-chicken-lemon-garlic-green-beans
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