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Garlic and Lemon Baked Chicken with Red Potatoes and Green

Garlic and Lemon Baked Chicken with Red Potatoes and Green


Garlic and Lemon Baked Chicken with Red Potatoes and Green


Beans How delicious! Ten years later it still takes place on a weekly basis.

In the warmth of the kitchen, where scents mingle and dance in the air, stories of times past and treasured family reunions come to life. Our featured dish, Baked Lemon Garlic Chicken, Red Potatoes and Green Beans, is a nod to the simplicity and heartiness of Midwestern country cooking. It brings back memories of a time when meals were not just eaten, but enjoyed with loved ones in the cozy light of home. Infused with the country’s tradition and wealth, this dish

celebrates the simple pleasures of home cooking.The fact that vegetables and proteins are served harmoniously on a single plate creates a sense of community and togetherness, similar to a family around the table. Complement this rustic feast with a light, crisp salad or a slice of homemade bread to fully savor the rich, flavorful juices.
Baked Lemon Garlic Chicken, Red Potatoes and Green Beans
Servings: 4-6



4 bone-in, skin-on chicken breasts

1 pound red potatoes, cut into quarters

1 pound green kidney beans, trimmed

5 garlic cloves, minced

1 lemon, half sliced ​​and half squeezed


3 tablespoons olive oil

1 teaspoon dried thyme

Salt and black pepper to taste

Chopped fresh parsley (for decoration)



Preheat the oven: Set the oven to a comfortable 400 degrees Fahrenheit, reminiscent of a sunny May afternoon.
Mix ingredients: In a large bowl, combine garlic, lemon juice, olive oil, thyme, salt and pepper, stirring with the excitement of a community gathering.
Prepare the chicken: Coat the chicken breasts well with the mixture as if you were preparing them for a Sunday service.Arrange the plate: Arrange the potatoes and green beans around the chicken in a roasting pan, imitating neighbors rallying together for a common cause.

The final touch: Drizzle the remaining mixture over the vegetables and decorate the chicken with lemon wedges.
Bake: Bake for about 50 minutes, or until the chicken is perfectly fried and the potatoes are tender.
Rest and garnish: Let the chicken rest briefly before serving and then sprinkle it with fresh parsley, like you would with the first snow.

Variations and tips:

Add some spice: A pinch of paprika or cayenne pepper can give the dish a delicious spiciness.Use fresh herbs: Freshly chopped rosemary or basil can add more flavor to the dish.
Skinless Option: If you prefer, opt for skinless chicken breasts, although you will miss the crispy skin.
Leftovers: They make a wonderful meal for the next day, with flavors that have deepened and meld together beautifully


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