ONE POT LEMON CHICKEN AND POTATOES...

You're tired, you're not in the mood to wash pots and pans, and you want something healthy? This is it...

500grms Potatoes

6 Chicken Breasts (with Skin and Bone In)

1/2 Cup White Wine

3 Medium Size Lemons (2 Sliced and 1 Juiced)

1 Portobello Mushroom

1 Teaspoon Red Chili Flakes

4 Cloves of Garlic (Minced)

1 Small Onion (Chopped Roughly)

1/4 Cup Olive Oil

100grms Green Beans (Trimmed)

Salt & Black Pepper

Season chicken before hand with salt, pepper, paprika, garlic and ginger and set aside for about 30 minutes. 

Pre-heat oven to 450F.

Grease a casserole dish and set aside.

Whisk together remaining oil, wine, garlic, lemon juice, salt and pepper.

Arrange the bottom of the casserole dish with lemon slices.

Toss beans in the marinade, remove with tongs and layer over the lemons. Add Onions. Toss potatoes in marinade and arrange in casserole dish.

Next toss the chicken in the marinade  and arrange on top of the potatoes, skin side up.

Lightly rinse mushroom, you don't want to over do it because portobello mushrooms are very delicate. i love them for their deep woody taste. (I ate most of it before it even hit the plate). Tear it up and place in all the open spaces.

Pour over any remaining marinade and pop it into the oven.

Allow to cook for 1 hour, take out chicken and check if your potatoes are cooked. If the need a little more time pop them back in for another 15 minutes.

Feel free to peel the skin of the chicken right off after before eating if you like, but just leave it on for the cooking process as it helps to keep the chicken moist while in the oven.

Enjoy with a side salad...