We’ve made this three times now and it rocks. Things I’ve learned/ refined along the way, if it helps: 1) Slice the lemons THIN. You can eat them, peel and all, after they’re cooked. If you don’t like lemons, skip this.
2) SMALL red potatoes, quartered. You want them to caramelize and crisp in the hot oven, not bake into mushy bleh.
3) The lemon-oil mixture needs to coat everything—first the beans, then the potatoes, and then the chicken. Rub the chicken breasts in the remaining mixture so it’s coated well on all sides. I didn’t marinate the chicken ahead of time but made sure I did rub the chicken in the mixture, and it was perfecto.
4) Cook for 45 minutes (not 50), remove chicken, cook for 5-10 more.
5) Cook it all in one pan. The point of this recipe, IMO, is its ease. Separating everything out would add more pans and complexity. And for god’s sake, use fresh green beans, not canned! Have fun, and enjoy!
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