Pan-roasted Chicken with Lemon-Garlic Green Beans

I've been going back on forth on whether or not to even post this recipe. I really didn't like it and neither did the little man. My husband liked it of course, but he likes everything that I make and will eat about anything anyway. I finally decided to actually post it as even though I didn't like it, someone else might. I found the recipe here.

Ingredients

6 Tbsp olive oil

2 lemons (1 thinly sliced, 1 juiced)

4 cloves garlic, minced

1 tsp kosher salt

1/2 tsp freshly ground black pepper

3/4 lb trimmed green beans

8 small red potatoes, quartered

4 chicken breasts (bones left in, with skin, about 3 1/4lbs) **Authors note - I used boneless skinless chicken breasts and that might be why I didn't like it.**

Directions

Preheat oven to 450 degrees F. Coat a large baking dish or cast-iron skillet with 1 Tbsp of 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 green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted sppon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans. Place the chicken in the same bowl with the olive-oil mixture and  coat thoroughly.  Place the chicken, skin-side up, in the dish or skillet. pour any of the remaining olive-oil mixture over the chicken.

Roast for 50 minutes. Remove the chicken from the dish or skillet. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. Serve warm.

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