Ingredients
3 tablespoons of preferred vegetable oil
3 lemons, 2 thinly sliced, 1 juiced
3â4 lb green beans
8 small red potatoes, sliced
3 tablespoons California Citrus Rub (divided 2 tbsp and 1 tbsp)
1 teaspoon salt
1 tbsp chopped garlic
4 chicken breasts
Preparation
Preheat oven to 400 degrees
Layer the sliced lemons on the bottom of a baking pan.
Place green beans, potatoes, oil, 2 tbsp of California Citrus, salt, garlic in a bowl and toss to mix.
Add mixture to pan over lemons.
Add chicken breast to bowl and add 1 tbsp California Citrus Rub to all sides of chicken.
Place chicken on top of potato mixture and cover with foil. Cook until chicken is done and potatoes are soft, about 45 minutes. Remove chicken and wrap in foil. Set aside. Place potato mixture under the broiler (without foil) to crisp up potatoes and roast the green beans, about 15 minutes.
Remove from oven, place chicken back in pan and serve. The juice on the bottom of the pan is an excellent sauce for the chicken.
