Lemon Rosemary Roasted Chicken with Potatoes and Green Beans

This is a great weekend dish that cooks unattended in the oven and provides plenty of leftovers for the week.

Fresh out of the oven!
Lemon Rosemary Roasted Chicken with Potatoes and Green Beans

Makes 4 servings

1 whole chicken
3 tbsp chopped fresh rosemary
1/4 white onion, minced
1-1/2 lbs Yukon Gold potatoes, quartered
2 lemons, cut into 1/2" thick slices
1/2 cup black olives
12 cloves garlic
8 oz chicken broth
1 lb green beans

Olive oil, salt and pepper

Preparation:

  1. Heat oven to 400 degrees.
  2. Toss potatoes, lemon slices, olives and garlic cloves with a drizzle of olive oil and spread in bottom of a large cast iron skillet or a small roasting pan.
  3. Mix together the rosemary and minced onion with a drizzle of olive oil and salt and pepper to taste. Rub over inside and outside of chicken. Nestle chicken into center of potatoes.
  4. Roast the chicken for 1 hour or until it reaches an internal temperature of 165 degrees.
  5. Toss green beans on a large baking sheet with a drizzle of olive oil and add salt and pepper to taste. In the final 15 minutes of cooking the chicken, add the green beans to the oven to roast.

Donna W

Donna W


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