6 tablespoons olive oil
2 lemons, 1 thinly sliced, 1 juiced
4 cloves garlic (I used garlic salt since I didn't have any fresh garlic on hand)
1 teaspoon salt
1/2 teaspoon ground pepper
3/4 lb green beans (I used 2 cans)
8 small red potatoes, quartered
4 chicken breasts
Preheat oven to 450. Coat a large baking dish with 1 tablespoon olive oil. Arrange lemon slices from 1 lemon in a single layer on the bottom of the dish. In large bowl combine remaining olive oil, lemon juice of 2nd lemon, garlic, salt and pepper. Add green beans and toss to coat. Using tongs, remove green beans and arrange them on top of lemon slices. Add potatoes to same olive oil mixture and coat. Arrange on inside edge of dish on top of the beans. Place chicken in olive oil mixture and coat. Place chicken in dish. I also sprinkled some garlic pepper seasoning on top of everything for some extra flavor. Roast for 40-50 minutes. Remove chicken and continue roasting potatoes/beans if necessary.
Due to the lemon juice, the beans were rather tangy, according to the kids. It reminded me of when my grandma added vinegar to green beans when we would eat Sunday dinner at her house.