6 Tablespoons olive oil
2 lemons, 1 thinly sliced, 1 juiced
4 cloves garlic, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 pound trimmed green beans
8 small red potatoes, quartered
4 chicken breasts (bones left in, with skin, about 3 1/4 pounds)
Preheat oven to 400 degrees.
Coat a large baking dish or oven safe skillet with 1 Tbls. olive oil. Arrange the lemon slices in a single layer at the bottom of the baking dish or skillet.
In a large bowl combine the remaining olive oil, lemon juice, garlic, salt and pepper. Then add the green beans and toss to coat.Using a slotted spoon remove the green beans and arrange them around the edge of the baking dish or skillet. Add the potatoes to the same oil and toss to coat, then remove with a slotted spoon and arrange the potatoes on top of the green beans around the edge. Place the chicken in the same bowl with the oil and coat the chicken.
Remove and place the chicken on top of the lemon slices skin side up. Pour any remaining oil on top of the chicken.
Roast uncovered for 60 minutes. Remove the chicken and continue to roast for 10 minutes more or until potatoes are tender. Place a chicken breast on each of 4 serving plates and divide the potatoes and green beans equally.