* 6 tablespoons olive oil
* 2 lemons, 1 thinly sliced, 1 juiced
* 4 cloves garlic, minced
* 1 teaspoon kosher salt
* 1/2 teaspoon freshly ground black pepper
* 3/4 pound trimmed green beans
* 8 small red potatoes, quartered
* 4 boneless, skinless chicken breasts
Preheat oven to 450°F. Coat a large baking dish or cast-iron 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, remove green beans and arrange over lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon, arrange the potatoes over green beans. Place chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken in the dish. Pour any of the remaining olive-oil mixture over the chicken.
Season with salt and pepper to taste. Roast for 40 minutes, covered. Remove the chicken from the dish. Place the beans and potatoes uncovered, back in oven for 10 minutes more or until potatoes are tender.