Pan Roasted Garlic Chicken with Red Potatoes & Green Beans

Photo property of

Cooking for two can be a challenge. I adapted this recipe from and cut it in half. It turned out really good!  I knew I would like the lemon flavor in the chicken but was surprised at how much I loved it in the beans!

So here's how I made it:

Begin by adding a little of the olive oil to the bottom of your pan. Then place the sliced lemons in the pan.

Oops! The first dish I used was too small. I was thinking of just the two chicken breasts but not about all the added beans and potatoes. Dang, another pan to wash.

Okay, bigger pan...continue on.

Wash and cut up potatoes, wash and trim green beans, rinse and pat dry chicken.

Use the remaining ingredients to make up the olive oil mixture.

Mix all the cut up potatoes, beans, and chicken in the olive oil mixture.

Place the chicken in the pan on top of the lemons. Add green beans and potatoes.

Place in preheated 400 degree oven for 50 minutes or until chicken is done and serve.

I cut the following reciepe in half using just 2 chicken breasts. Perfect for the two of us. To make it easier, here it is already reduced.

3 tablespoons olive oil
1 lemon, 1/2 thinly sliced, 1/2 juiced
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 ounces trimmed green beans (about .4 lbs.)
4 small red potatoes, quartered
2 chicken breasts 

Or with 4 chicken breasts use these ingredients.

6 tablespoons olive oil
2 lemons, 1 thinly sliced, 1 juiced
4 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 pound trimmed green beans
8 small red potatoes, quartered
4 chicken breasts 

Preheat oven to 400°F. Coat a baking dish or cast-iron skillet with 1 tablespoon (1/2 Tablespoon if you are cutting the recipe in half) of the 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 chicken, green beans and potatoes and toss to coat. Pour this mixture into the pan and spread around evenly.

Roast for 50 minutes or until cooked through. Serve warm. 

Note, fresh string beans work best but you can get good results with frozen.

receipe borrowed from

Hope you enjoy! As always, I love to hear from you. ♥


  1. Cookin' this up now and it smells so good! Thanks for sharing :)

    1. It does smell good while cooking. Hope you enjoy!

  2. Made this last night, and it turned out well. It was a little too lemony, but I think that might be because I only had one lemon, so I substituted bottled lemon juice in the oil mixture. Other than cutting everything up, it was super easy.

    1. So glad you enjoyed it and thanks so much for commenting! I love this dish but have only tried it with the real lemons. Hope it turns out better for you next time Andrea. ♥

  3. In the oven as i type this. Thank so much ♡

    1. Didn't it smell great while cooking? Hope you enjoyed it!

  4. can i subsitute the green beans for something els

    1. Sure you can. I think broccoli might work well but haven't tried it.

  5. Replies
    1. You could, but I would add them 15 minutes or so before end of cook time. I think they may get rather mushy cooking that long. Of course being southern, I like my veggies overcooked, lol

  6. I am going to try this. Seems easy. I'm not much of a cook.

    1. I hope it turned out wonderful for you.

  7. Did you use boneless chicken breast or bone-in?

    1. I used boneless skinless breasts Barb. Enjoy!

  8. Would I have to increase cooking time if I use chicken thighs instead of breasts?

    1. Yes Eileen you would. I would debone them as well as bone in would require even longer cook time. Enjoy!

  9. Making this now. Smells good and it isn't in oven yet. Still have 100 degrees to go!