Preheat oven to 450 degrees.
Coat a large baking dish or castiron 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 ross 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 throughly.
Place the chicken 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 green beans and potatoes back in the oven for 10 minutes more or until the potatoes are tender.
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