When Kevin and I first got married, my mother in law invited us to dinner. She said she found a recipe on Facebook for lemon garlic chicken and just HAD to try it and wanted us to be there to try it with her. At that time, I was fairly skeptical of those recipes that would just pop up on Facebook here and there… I had tried a couple and they had failed miserably. However, she was super excited about it so I was excited to try whatever she had made for us.
HOLY MOLY. It was delicious. I asked her send me a link to the recipe on Facebook. I can’t remember what happened to it but I ended up having to have a printed out version of the recipe because the Facebook version disappeared on me. {This was back before you could save stuff easily – it was in the OLD Facebook days!}
This is ONE OF MY FAVORITES. I absolutely adore how the lemon and garlic flavors infuse into the potatoes and chicken. I love how FRESH everything is in the meal. It’s great leftover… and I usually HATE leftovers.
Disclaimer: As was stated in the paragraphs above, THIS IS NOT my original recipe.
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Ingredients
- 3 Lemons {2 sliced, 1 juiced}
- 2 tbsp lemon juice
- 12 Tbsp of EVOO
- 8 cloves of minced garlic
- 6-8 fresh or frozen chicken tenderloins
- 1 tsp pepper
- 2 tsp salt
- Seasoned Salt
- Fresh Green Beans
- 8 Small Red Potatoes {sliced}
- 1 Onion {chopped}
Instructions
- Preheat the oven to 400 degrees.
- Put two tbsp of EVOO on the bottom of a glass pan.
- Slice up two lemons and line the bottom of the pan with the slices.
- Make the sauce: combine 10 tbsp EVOO, 1 tsp pepper, 2 tsp salt, 8 cloves of garlic, 1 lemon {juiced}, and two tbsp of lemon juice.
- Wash and slice the potatoes. Dip them in the sauce and line them along the bottom of the pan.
- Put the chopped onions on top of the potatoes.
- Dip your chicken in the sauce and put it on top of the onions.
- Coat your trimmed green beans in the sauce and put them to the side. DO NOT put them in the pan yet.
- Pour the rest of the sauce on top of the dish and sprinkle with seasoned salt.
- Bake at 400 degrees for 35 minutes.
- Put the green beans on top of the chicken.
- Bake at 400 for an additional 15 minutes.
Notes
- I really love buying the pre-minced garlic because it’s EASY. I don’t “mince” garlic well… so if that’s a way to make this faster and easier if you are OK with the container of garlic!
- You can always add an additional juiced lemon instead of the 2 tbsp of lemon juice if you prefer not to use the bottled kind.
- This recipe is delicious as a one pan wonder – it doesn’t need any sides to go along with it! It is also great reheated later!
- Putting the green beans in for the last 15 minutes in ONLY keeps them from getting wilted and soggy.
