Pan-Roasted Chicken with Lemon-Garlic Green Beans (from Rue) 6 TBL olive oil 2 lemons, 1 thinly sliced, 1 juiced 4 cloves garlic, minced 1 tsp. salt 1 tsp. freshly ground black pepper 1 lb. trimmed green beans 8 small red potatoes quartered 4 chicken breasts (bones left in, with skin) Prep: Preheat oven to 450* F. Coat a large baking dish or cast-iron skillet with 1 tbl. 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...
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