Our garden is starting to wind down for the year. I canned a bunch of things, but now am just trying to use up the produce as we pick it. This delicious dinner featured garden-grown zucchini and green beans. I’m really going to miss being able to walk out to the back yard to pick dinner!
This dinner takes longer to cook than most I make on weeknights, but since it’s hands-off I really didn’t mind. I mixed it up, popped it in the oven and then was free to shower and do laundry while it cooked. Paired with some homemade rolls, it was quite a special, mid-week meal.
Roasted Garlic Lemon Chicken with Vegetables and Red Potatoes
(from Real Simple)
2 T. Olive oil
1 lemon, 1/2 sliced, 1/2 juiced
2 cloves garlic, minced
1/2 t. kosher salt
1/4 t. fresh ground pepper
1/3 lb. trimmed green beans
1 small zucchini, sliced
4 small red potatoes, quartered
2 chicken breasts
Preheat oven to 450F degrees. Coat a cast iron skillet with 1 T. olive oil. Arrange the lemon slices in a single layer in the middle of the skillet.
In a large bowl, mix remaining oil, lemon juice, garlic, salt and pepper. Toss green beans and zucchini in mixture. Removed with a slotted spoon and place on top of lemons. Repeat with potatoes, and place them around vegetables in skillet. Place chicken on top of vegetables and drizzle any remaining oil over the top.
Roast for 40 minutes, or until chicken is cooked through. If potatoes are not tender, remove chicken and return skillet to the oven for 10 more minutes.