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Ingredients
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2 chicken easts, cut into strips
1 lemon, sliced in half
2 Tbsp. rosemary
3 Yukon gold potatoes, sliced into chunks
1½ cups of green beans
salt and pepper to taste
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Directions
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Preheat the oven to 375 degrees. In a glass baking dish, combine potatoes and green beans. Take one half of the lemon and squeeze it over the potatoes and green beans. Season liberally with salt and pepper. Sprinkle one Tbsp. of rosemary over top of the potato mixture. Layer the chicken on top of the potatoes and green beans. Juice the other lemon half on top of the chicken. Sprinkle the other Tbsp. of rosemary on top of the chicken. Cook in the oven for about 45 minutes until chicken is cooked through and potatoes are tender. Serves 2.
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