- 1 bulb garlic, unpeeled
- 2 lemons, halved crosswise
- 4 tablespoons Dierbergs extra virgin olive oil (divided)
- 2 bone-in, skin-on chicken breast halves (about 2½ pounds)
- Coarse salt and freshly ground black pepper
- 1 pound fresh French green beans, ends trimmed
- 4 thick slices Dierbergs French bread (about 1-inch thick)
Leaving garlic bulb intact, cut ¼ inch from top to expose cloves. Drizzle 1 tablespoon of the olive oil over garlic and lemon halves; place cut-sides down on foil-lined jellyroll pan that has been lightly coated with no-stick cooking spray.
Season both sides of chicken including under skin with salt and pepper. Place skin-side up on pan with garlic and lemons; drizzle 2 tablespoons of the olive oil over chicken.
Roast in 425°F. oven 30 minutes.
Add green beans to pan; toss to coat with drippings in pan.
Roast until internal temperature of chicken is 165°F., about 20 to 25 minutes.
Transfer chicken, green beans, garlic, and lemon to serving platter; cover to keep warm.
Place bread slices on pan with drippings, turning bread to coat both sides (if needed, drizzle with remaining 1 tablespoon olive oil).
Bake until well browned, about 6 minutes per side.
With sharp knife, cut along breast bone to remove chicken in one piece. Cut chicken crosswise into thick slices. Place on serving platter along with green beans and toasted bread. Squeeze roasted garlic and lemon over top.
Serving Size: Per Serving
Fat: 19 g
Sodium: 243 mg
Carbohydrates: 25 g
Protein: 49 g
Saturated Fat: N/A