One-Pan Lemon Chicken Dinner

INGREDIENTS

• 4 chicken breasts
• 4 new potatoes, cubed
• 2 cups green beans
• 4 slices of lemon
• 3 tbsp. OLiV Rosemary Extra Virgin Olive Oil (EVOO)

Marinade:

• 1⁄2 cup OLiV Rosemary Extra Virgin Olive Oil 
• 2 tbsp. OLiV White Lemon Balsamic Vinegar
• 2 cloves minced garlic
• 2 sprigs rosemary
• 1 tbsp. lemon zest
• Salt and pepper to taste

DIRECTIONS

1. Combine marinade ingredients in bowl & mix well.
2. Cover chicken breasts with marinade & place in the fridge for 2-3 hours, turning every 30 minutes.
3. Preheat oven to 400°F.
4. Drizzle 2 tbsp. OLiV Rosemary EVOO over potatoes, making sure they are well coated. Salt & pepper to taste.
5. Place chicken breasts, potatoes & rosemary sprigs on a well-greased sheet pan. Place one lemon slice on each piece of chicken. Cover with aluminum foil & bake for 30 minutes.
6. Meanwhile, clean green beans, pat dry with paper towels & drizzle with OLiV Rosemary EVOO. Season with salt & pepper.
7. Remove sheet pan from the oven & spread beans out evenly so they don’t overlap. Bake for an additional 20 minutes.