ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Lemon-Garlic Roast Chicken With Sautéed Green Beans

Prep time 10 mins
Bake time 1 hr, 15 mins
Stand time 10 mins
Cook time 7 mins
Yield Makes 4 servings


  • 3 tablespoons chopped fresh parsley
  • 2 tablespoons butter or margarine, softened
  • 2 tablespoons olive oil
  • 2 teaspoons grated lemon rind
  • 2 garlic cloves, pressed
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 (4-pound) whole chicken
  • 1 (16-ounce) package frozen whole green beans
  • Salt and pepper to taste

How to Make It

  1. Stir together first 7 ingredients. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers and gently pushing between skin and meat. (Do not completely detach skin.) Rub half of butter mixture evenly under skin.

  2. Tie ends of legs together with string; tuck wing tips under. Spread remaining half of butter mixture over chicken. Place chicken, breast side up, on a lightly greased rack in a lightly greased shallow roasting pan.

  3. Bake at 450° for 30 minutes.

  4. Reduce heat to 350°, and bake 45 minutes or until meat thermometer inserted into thigh registers 180°. Cover loosely with aluminum foil to prevent excessive browning, if necessary. Remove chicken to a serving platter, reserving drippings in pan. Cover chicken with foil, and let stand 10 minutes before slicing.

  5. Bring pan juices to a boil in a large skillet; add green beans, and cook 5 to 7 minutes or to desired degree of tenderness. Season with salt and pepper to taste.