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One-pan baked chicken with beans, lemon and garlic


one-pan baked chicken with beans, lemon and garlic. A great one pot dish for camping

 

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One-pan baked Chicken with beans, lemon and garlic

You can’t go past a one-dish meal when you are camping, or even at home for that matter. No extra pots; its quick, easy and the lemon and garlic flavoured chicken is really tasty.
You can make this dish as tart as you want, or tone it down with a little less lemon (slices and juice), or the addition of some honey. It’s really up to you. I’m sure it will become a favourite.

one-pan baked chicken with beans, lemon and garlic recipeOne-pan baked Chicken with beans, lemon and garlic
Serves: 4 to 6

Ingredients
4 to 6 tblspns olive oil
2 lemons – 1 x thinly sliced and the juice of 1
4 cloves garlic – minced or crushed (or use readymade jar or tube)
salt, pepper to taste
a good handful of green beans per person – top and tailed, don’t cut into smaller pieces
8 small potatoes – quartered (no need to peel, quantity depending on how many you are feeding, and the red Pontiac potatoes work well)
4 chicken thighs or Maryland pieces (more or less depending on the size of the thighs, and how many you are feeding – skin on or off, bone in or out, doesn’t matter)

 

Directions
Preheat your oven to 220°C, or your camp oven.
If baking in a camp oven, get a large foil try that fits and place that on a trivet. At home, use a large baking pan, you don’t want to crowd the chicken and have room to put the potatoes around the edge if possible.
Spray or lightly oil the bottom of the pan.
Place the thinly sliced lemon (one only) evenly over the bottom of the pan in a single layer.
In a large bowl, combine the oil, lemon juice (from 1 lemon), garlic and salt and pepper, and mix well to combine.
Add the beans and toss in the oil mix to coat. Remove with some tongs, shaking off the excess oil mix and place on top of the lemons evenly.
Add the potatoes to the oil mix, toss around to evenly coat and remove with tongs shaking off any excess oil and place evenly around the edge of the pan, on top of the beans.
Add the chicken pieces to the oil mix and again toss around to evenly coat, then remove and place evenly in the dish, skin side up, over the beans.
Pour any remaining oil mixture over the chicken.
Place in your hot oven, or camp oven, and bake for approx. 45 mins or until the chicken is cook and lightly browned.
If you want the potatoes to brown more, remove the chicken from the pan, along with the beans and cover with foil and keep warm. Increase the heat and put the potatoes back into the oven for another 10 minutes to brown more.
Serve.

Viv’s hint: You could change the flavor a little by adding some honey to cut down on the tartness of the lemons; try 1 tspn to start with and check the flavor, add a little more if you want. You could also mix in a little seeded or Dijon mustard. Try adding some other vegetables such as carrot, along with broccoli and asparagus.

 

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