Ingredients:

• 6 tablespoons olive oil
•  2 lemons, 1 thinly sliced, 1 juiced
•  4 cloves garlic, minced
•  1 teaspoon 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)

Directions:

• Preheat oven to 400°.
• Coat a large baking dish or cast-iron skillet with 1 tablespoon of the 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 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.
• 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 4 serving plates; divide the green beans and potatoes equally.
• Serve warm.