Pan Roasted Chicken with Lemon Garlic Green Beans

Ingredients

• 6 tablespoons olive oil
• 2 lemons, 1/2 thinly sliced, 1 1/2  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 chicken breasts (bones left in, with skin, about 3 1/4 pounds)

Directions

1. Preheat oven to 450°F. Coat a large baking dish or cast-iron skillet with cooking spray. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.
2. In a large ziploc, combine half the oil, lemon juice, garlic, salt, and pepper; add the green beans and potatoes.  marinate at least 20 minutes. Place the chicken in another large ziploc and add the other half of the juice, garlic, salt and pepper.  marinate for at least 20 minutes.  when ready to bake, pour the bag with the green beans in the baking disk first.  then place the chicken on top, dumping over the chicken all the leftover marinade from the bags. the same bowl with the olive-oil mixture and coat thoroughly. 
3. Roast for 40-50 minutes.