Ingredients
Scale
- 1 whole chicken
- 1/4 c. olive oil
- 2 lemons, 1 thinly sliced, 1 juiced
- 1 t. salt
- black pepper
- 2–4 garlic cloves, minced
- 1 T. rosemary (opt)
- 1 lb green beans, trimmed
- 4–5 potatoes peeled and cut into chunks
Instructions
- Coat the bottom of a large Dutch oven with 1 T. olive oil and arrange the lemon slices in a single layer on the bottom.
- In a separate large bowl, combine 1/4 c. olive oil with lemon juice, garlic, salt and pepper; add the green beans and toss to coat.
- Use a slotted spoon to remove the green beans and arrange them on top of the lemon slices. Add the potatoes to the leftover olive oil mixture and toss to coat. Use a slotted spoon to remove potatoes and arrange them along the inside edge of the Dutch oven (on top of the green beans).
- Baste the chicken thoroughly with the remaining olive oil mixture and place the chicken in the Dutch oven. Pour any remaining oil mixture over the chicken.
- Place the lid on the Dutch oven and bake in the oven at 350 degrees for 1 1/2 hours.