Recipe inspired by: https://www.realsimple.com/food-recipes/browse-all-recipes/pan-roasted-chicken-lemon-garlic-green-beans

Recipe made by: Reuben CohenRobbie Shorr

Reuben Cohen’s past contributions to Kosher Kollege have been remote, but to my great joy he was able to stop by and make a delicious meal with me. And this meal, which Reuben found on lifestyle website realsimple.com, is just as simple as it is delicious. In this roast chicken recipe, the chicken is roasted in the same pan as the vegetables, which is great for two reasons: simple preparation and cleanup, and the blending of flavors and juices. The dominant flavors are lemon and garlic, which go great with the chicken, potatoes, and green beans. Also, Reuben’s favorite potatoes are roasted potatoes, so we knew this dish was going to be a hit.


  • 8 Bone-in skin-in chicken breasts
  • Green beans
  • Small red potatoes
  • Olive oil
  • Minced garlic
  • 6 Lemons
  • Salt
  • Pepper


  1. Preheat the oven to 450°F and prepare two roasting pans.
  2. Cut the potatoes into eighths.
  3. In a bowl, mix olive oil, minced garlic, the juice of 3 of the lemons, salt, and pepper. 
  4. Slice the 3 remaining lemons into discs and lay them on the bottom of the roasting pans.
  5. Toss the green beans in the sauce until coated and place them on top of the lemon slices in the roasting pans.
  6. Toss the potatoes in the sauce until coated and place them on top of the green beans in the roasting pans.                                                                                                             
  7. Toss the chicken breasts in the sauce until coated and place them on top of the potatoes in the roasting pans.
  8. Roast at 450°F for about 50 minutes, until the chicken is cooked through, and then remove the chicken breasts.                                                                
  9. Continue to roast for 10 minutes until the potatoes are fork-tender.

Why this recipe is good for college students: As mentioned above, this recipe is super easy to prepare and clean up. Additionally, it brings great flavor without needing any esoteric ingredients.

Why this recipe is good for those who keep Kosher: This sauce doesn’t call for any dairy at all, so you don’t have to worry about substituting.

What I would do differently if I made this recipe again

  • Our potatoes weren’t fully done when the green beans were. This is because we cut the potatoes into quarters, not eighths. Next time, I would make sure to cut the potatoes small enough, so that they’re finished at the same time as the green beans.