Pan Roasted Chicken w/ Lemon Garlic Green Beans

Pan Roasted Chicken w/ Lemon Garlic Green Beans
6 Tbsp Olive Oil
3 Tbsp Lemon Juice
4 cloves garlic minced
2 tsp Morton's Natures Seasons blend
2 tsp Bavarian Seasoning (optional)
¾ ;b green beans
5 small red potatoes, peeled and chopped
10 chicken breasts tenderloins

Preheat oven to 450. Coat large baking dish with 1 Tbsp olive oil. In a large bowl combine remaining oil, lemon juice, garlic, Morton's and Bavarian seasonings. Add green beans and toss to coat. Remove beans and arrange on top bottom of baking dish. Add potatoes to olive oil mixture, and toss to coat, arrange along inside of the dish on top of beans. Place chicken in oil mixture and coat thoroughly. Place chicken in dish. Pour remaining oil mixture over the chicken. Roast for 50 minutes, until chicken is done. Remove chicken and place potatoes and green beans back in oven for another ten minutes until potatoes are tender.

As ever, I use chicken breast strips instead of whole chicken breast, it cooks more quickly and is less expensive. I think it tastes great this way, and my family eats it up in one sitting, with no leftovers! But the "real" version of this recipe calls for bone in, skin on chicken breast. I have also used frozen green beans instead of fresh ones depending on the time of year. This is a simple, on dish meal with everything in it, and there isn't too much prep, other than the potatoes. I hope you like it.