Lemon Garlic roasted chicken with roasted potatoes and green beans

Tonight's dinner was easy and really yummy. A ate up all the green beans and M ate up all the chicken.

Roasted Chicken

4 bone-in, skin on large chicken breasts
1 lemon, sliced
1 onion, sliced
s & p
oregano
5-7 garlic cloves, smashed

1. Preheat oven to 400. On the bottom of a large baking dish, place the lemon slices, onion slices and garlic cloves. Meanwhile, rinse and pat very dry the chicken breast. Place them on top of the lemons and brush with olive oil. Season with oregano, sea salt and pepper. Roast for about 1 hour until cook thru. A nice sauce forms on the bottom that is great poured over the potatoes :)

Roasted Potatoes

1. Scrub baby potatoes (I used red potatoes or fingerlings from Trader Joe's) and cut into quarters. Toss in olive oil and season with sea salt, rosemary and pepper. Roast on rack below chicken for about 40 minutes until tender.

Green Beans with Dijon Vinaigrette

The kiddos helped with this one. They snapped the ends off of the green beans and snacked on a few raw ones too,hehe.

1. In shallow pan, place green beans and cover with water. Bring to boil and cook just until green beans are just bright green, tender but still crunchy. Drain and rinse with cold water. Set aside.

Dijon Vinaigrette  
Mix in a small bowl:
2 tbsp olive oil
1 tbsp white vinegar
1 tsp. dijon mustard
salt and pepper

2. Pour vinaigrette over green beans in a serving dish. Enjoy!