I made this on Monday, and it turned out great. Regarding the lemon question I had, I think it's 1 lemon, thinly sliced, and 1/2 lemon, juiced. I used a little over half a lemon, sliced, and about 3/4 lemon, juiced. I needed more sliced lemons, less juice; although as I said, it turned out great. I'll do it again. Very easy. The asparagus got a little more done than I like. I think I would either try the green beans (asparagus is what I had in the fridge) or take the asparagus out about 10 minutes sooner and put the rest back to finish cooking.
We love chicken!I cooked up a whole fryer in the oven last week,ate a small piece of it and then froze it,lots of good eating ahead.We have a large freezer and it is loaded with mostly meats.We live way out in the country so keep lots of food on hand.Going shopping this morning for basics.I am trying to not eat so much,hubby is losing weight and looking good!!I need to get serious about weight loss.I have one meatless day a week.so far so good.
In the directions, he says to put the sliced lemon on the bottom of the pan, and then later to add the lemon juice to the oil. So it's either one lemon juiced and one lemon sliced, or one lemon, half juiced and half sliced. I think it's the latter, as the former would be an awful lot of lemon juice.
This sounds great! Could I substitute asparagus for the green beans? Also, I'm confused by the lemon as listed in the ingredients. Is it one lemon, half juiced and half sliced? I get whole chickens and eggs delivered weekly, and this would be a nice variation on roasting the whole chicken.
This is one from last weeks menu plans. Got some really nice feedback on this from our subscribers, so I thought I'd share it here...
Pan-Roasted Chicken with Lemon-Garlic Green Beans (2a) Serves 2 Active Time 15m Total Time 1hr 15m ________________________________________ o 3 Tbs olive oil 1 lemons, 1 thinly sliced o 2 cloves garlic, minced ˝ tsp kosher salt o 1/4 tsp ground black pepper 1/2 pound trimmed green beans o 4 small red potatoes, halved o 2 chicken breasts (bones left in, with skin, about 3 1/4 pounds) ________________________________________ 1. Preheat oven to 450°F. Coat a large baking dish or cast-iron skillet with 1 Tbs of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.
2. 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.
3. Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon 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.
4. 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. Place a chicken breast on each of 2 serving plates; divide the green beans and potatoes equally. Serve warm.
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