Mini Green Bean Casserole

Ingredients:

2 cans (14.5 oz each) green beans, drained
1 can (10 3/4 oz) cream of mushroom soup
1 clove garlic, finely chopped
1/2 teaspoon crushed red pepper flakes
1/2 cup French-fried onions

Directions:

1Heat oven to 350°F. Spray 4 (7- or 8-oz) individual baking dishes (ramekins) with cooking spray.2In large bowl, mix green beans, soup, garlic and pepper flakes. Divide mixture evenly among baking dishes. Top with onions.3Bake uncovered 20 minutes or until bubbly and onions are golden brown.

Pan Roasted Chicken with Lemon-Garlic Green Beans

Ingredients

• 6  tablespoons  olive oil
• 2 lemons, 1 thinly sliced, 1 juiced
• 4 cloves garlic, minced
• 1  teaspoon  kosher salt
• 1/2  teaspoon  freshly ground black pepper
• 3/4  pound  trimmed green beans
• 8 small red potatoes, quartered
• 4 chicken breasts (bones left in, with skin, about 3 1/4 pounds)

Directions

1. 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.
2. In a large bowl, combine the remaining oil, 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 lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, 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. Pour any of the remaining olive-oil mixture over the chicken.
3. 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.