Quick and easy weeknight dinner for two with juicy, lemony chicken thighs, green beans and red pepper. I used green beans that I had taken straight from the garden to the freezer then into this dinner!
3 boneless, skinless chicken thighs, cut in 4 pieces each
1/4 lb fresh or frozen green beans
3 green onions, sliced
1/2 large red pepper, sliced
3 or 4 lemon slices
1 tbsp fresh rosemary
Old Bay seasoning
Take a large piece of foil and lay it on a baking sheet. Place the lemon slices down the middle. Season the chicken well with Old Bay and put on top of the lemon. Lay the green beans on either side. These green beans were still frozen, no problem.
Top it off with red pepper, green onion, rosemary and more Old Bay. Fold the sides of the foil up and crimp tightly closed.
Cook in a 450°F oven for 25-30 minutes then remove from oven and leave closed 5-10 minutes. Carefully open the foil letting the steam escape.
Serves 2
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