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Roasted Chicken with Lemon Garlic Veggies


  • 6 Tbsp. olive oil
  • 2 lemons, 1 thinly sliced, 1 juiced
  • 4 tsp. minced garlic
  • 1 tsp. kosher salt
  • ½ tsp. freshly ground black pepper
  • 340g trimmed green beans
  • 8 small red potatoes, quartered
  • 4 boneless, skinless chicken breasts


  1. Coat a large baking dish with 1 Tbsp. of the olive oil.
  2. On the bottom of your dish, arrange lemon slices in a
    single layer.
  3. Combine the remaining oil, lemon juice, garlic, salt and pepper in a large bowl.
  4. Coat the green beans, potatoes and chicken in the oil
  5. Start by adding the green beans first. Toss to coat.
  6. Using tongs, remove the green beans and place them
    on top of the lemon slices.
  7. Add the potatoes to the olive oil mixture and toss to
  8. Using tongs again, arrange the potatoes over the green beans, along the inside edge of the dish.
  9. Coat the chicken in the oil mixture and place in your
  10. Pour any remaining olive oil mixture over the chicken.
  11. Cook at 180°C for approximately 1 hour and 15 minutes (or until potatoes and veggies look soft and chicken cooked through). Serve warm.