Pan Roasted Chicken with Lemon Garlic Beans
I found this recipe on a blog and my family loves it! Not too hard and enough for lunch the next day.
I found this recipe on a blog and my family loves it! Not too hard and enough for lunch the next day.
- Carbohydrate 7.67789910952778 g
- Cholesterol 91.2533333333333 mg
- Fat 8.57240812588889 g
- Fiber 3.05895612364926 g
- Protein 37.6650817611667 g
- Saturated Fat 1.43708605690556 g
- Serving Size 1 1 Serving (241g)
- Sodium 106.329850738889 mg
- Sugar 4.61894298587851 g
- Trans Fat 0.768261364805554 g
- Calories 254 calories
Step-by-step
- Preheat oven to 450(F) degrees
- Coat baking dish with 1 tbsp olive oil
- Arrange lemon slices in a single layer on the bottom
- In a bowl, combine 5 tbsp olive oil, lemon juice, garlic, salt and pepper
- Toss green beans in mixture.
- Remove beans and place on top of lemons
- Toss potatoes in mixture, remove and arrange along the sides of baking dish
- Toss chicken in mixture and place in a row in the middle of the pan
- Pour any remaining mixture on top
- Roast 50 mins and remove chicken
- Roast beans and potatoes 10 min more
- Place chicken back in the middle, serve and enjoy!
Removing the chicken at the fifty-minute mark while leaving the potatoes and beans in the oven for an additional ten minutes prevents the breast meat from drying out. High-heat roasting at 450 degrees Fahrenheit triggers the Maillard reaction on the surface of the chicken, browning amino acids and reducing sugars to create savory compounds. Meanwhile, laying citrus slices at the base of the baking dish creates a protective moisture barrier. As the lemon slices heat, their cellular walls break down, releasing citric acid that softens the connective tissues in the chicken underneath while preventing the olive oil from scorching against the bare metal pan.
Minced garlic contains alliin and alliinase, compounds that combine when cell walls rupture to formallicin, the chemical responsible for pungent flavor. Roasting this garlic in extra-virgin olive oil at high temperatures tempers that harshness, converting sharp sulfur compounds into milder, sweeter notes as lipids absorb the aromatics. Tossing the green beans and red potatoes sequentially through the seasoned oil emulsion coats every piece evenly, ensuring the starch on the potato exteriors dehydrates into a crisp crust.
Batch cooking this preparation yields reliable proteins for subsequent meals. Stored in an airtight container within the refrigerator, the roasted chicken remains stable for up to three days, though the starch molecules in the potatoes will begin retrogradation, firming up as they cool.
