I’m proud of this one because it’s a tasty and easy diversion from my usual unhealthy comfort foods. I’m also proud because I kinda sorta came up with it myself! It was originally going to be lemon-garlic chicken, but I thought the lemon was too strong. I had apple chicken served at my wedding, and it was just amazing, so I started substituting in this recipe to get a similar effect. FYI, this picture was taken when I used lemons, and it doesn’t do it justice.. it’s way juicier and more golden 🙂

1/4 cup olive oil

1 apple, half thinly sliced, the other half cut into chunks

1/4 cup apple juice

1 tbsp lemon juice

4 cloves minced garlic

Salt and pepper to taste

3/4 pound trimmed green beans

8 small red potatoes, quartered

4 chicken breasts

Preheat the oven to 450 degrees and lightly coat a casserole dish with olive oil. Arrange apple slices in a single layer on the bottom of the dish.

In a large bowl, combine the oil, apple juice, lemon juice, garlic, salt, and pepper. Add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the apple slices.

Add the potatoes to the same olive-oil mixture and toss to coat. Arrange the potatoes along the inside edge of the dish or skillet on top of the green beans. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet. Arrange apple chunks around the chicken and potatoes. Pour any of the remaining olive-oil mixture over the chicken.

Roast for 50 minutes. Remove the chicken from the dish. Place the beans and potatoes back in the oven for 10 more minutes or until the potatoes are tender. Place the chicken back in the dish, cool, and serve!