Garlic, Dill and Lemon Chicken

Ingredients:

    6 tablespoons olive oil
    2 lemons, 1 thinly sliced, 1 juiced
    4 cloves garlic, minced
    1 tbsp. of dill weeds
    1 teaspoon kosher salt
    1/2 teaspoon freshly ground black pepper
    1 cup of baby carrots
    8 small red potatoes, quartered
    4 chicken breasts (bones left in, with skin, about 3 1/4 pounds)

Directions:

Preheat oven to 450°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the carrots the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes and carrots along the inside edge of the dish or skillet. 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. Pour any of the remaining olive-oil mixture over the chicken.

Roast for 50 minutes. Remove the chicken from the dish or skillet. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. Place a chicken breast on each of 4 serving plates; divide the green beans and potatoes equally. Serve warm.