Chicken (I used natural free range legs)
Salt and pepper
Cut up two or three lemons - because it couldn’t be lemon chicken with out them.
Layer them in the bottom of your baking dish. Drizzle the Lemons with olive oil. Here at my house I am lucky to have a talented sous chef who takes care of the laying in a pan
While you have the EVOO out – pour some in a bowl and add the juice of a lemon – at this point my sous chef is done rearranging the lemons in the dish so I let him whisk the olive oil and lemon juice together – we also added sea salt and some cracked pepper and smashed up garlic
Trim the icky edges of the green beans. At this point all of the children and the cat were in the kitchen.
The children needed to sample the green beans – because you know I’ve never fed them a green vegetable – at least today any way.
Charles in particular found that dipping the green beans in the olive oil and lemon juice was tasty.
(The cat for the record, decided green beans were not his particular favorite and once he realized I wouldn’t be dropping the chicken, he stalked off to the living room where he napped – to rest up for his dinner time nap.)
Okay now we have de-ended green beans. Toss those in your bowl of EVOO and stuff. Then dice your potatoes.
Add those to the bowl on top of the green benas – you’ll notice onions – yes we sliced and diced those too but they made me cry so I didn’t take their picture. Toss all the stuff together in the bowl and get a nice lemony oily coating on everything.
Toss it in the pan on top of the lemons.
If you use bone in chicken place this on top of the veggies and bake at 350 ° F for an hour. If you are using boneless skinless bake the potatoes and stuff for 30 minutes THEN add your boneless, skinless chicken.
This recipe came from http://www.notesfromthetrenches.com/