Thursday, August 11, 2011

Lemon Chicken Breast w/ Roasted Broccolini and Green Beans!

These are two recipes that I have seen on TV a few times being made and finally I was like..ok they look too delicious so I am gonna print out the recipes and make them for dinner one night!!

The Roasted Broccolini and Green Beans is a Rachel Ray Recipe and the Lemon Chicken Breast comes from Ina Garten aka The Barefoot Contessa! I watch both shows everyday (just ask Danny he now HATES the Food Network!! LOL) and love most everything they make!

So here are the recipes!! I hope you enjoy them as much as I did...and if you end up trying them please come back and let me know what you thought too! :)

Roasted Broccolini and Green Beans


  • 2 bundles broccolini, trim off ends
  • 1 pound string beans, trimmed
  • 3 tablespoons extra-virgin olive oil
  • Salt and freshly ground black pepper


Heat the oven to 425 degrees F.

Arrange broccolini and beans on a cookie sheet. Coat the vegetables in oil and season with salt and pepper. Roast 15 to 18 minutes, until nutty and crispy at edges.

Lemon Chicken Breast


  • 1/4 cup good olive oil
  • 3 tablespoons minced garlic (9 cloves)
  • 1/3 cup dry white wine
  • 1 tablespoon grated lemon zest (2 lemons)
  • 2 tablespoons freshly squeezed lemon juice
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon minced fresh thyme leaves
  • Kosher salt and freshly ground black pepper
  • 4 boneless chicken breasts, skin on (6 to 8 ounces each)
  • 1 lemon


Preheat the oven to 400 degrees F.

Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice,oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.

Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.

Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.

And....this is my finished plate! To go along with the Chicken and Vegetables I just made a herb/butter rice side dish that came out of a packet. I wanna say it was the Lipton Rice Side! The whole meal had tons of flavor and the chicken was very juicy!! Now get cooking and enjoy!! :)

P.S. I forgot to mention if you can't find chicken breast with the skin on and no bone (like me) just take it up to the meat guy behind the counter at your local grocery store and ask him to do it!! They will be happy to! :)