All is well here.. did not get as much done yesterday as I wanted but did have a relaxing day which is always nice. Hope to get more accomplished today not sure what but will be more then yesterday..
MONDAY..Pan Roasted Chicken
TUESDAY..Cheese and Chicken Salad
WEDNESDAY..Crockpot Chicken a la Orange
THURSDAY..Autumn Chopped Salad
FRIDAY..Ham and Cheese Sliders
Pan Roasted Chicken with
Roasted Potatoes and Green Beans
6 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 pound trimmed green beans
- Preheat oven to 450°F. 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
You all have a good day and chat with you tomorrow..