All Photos © Christine Elise McCarthy 2016
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
This is a very, very easy dish. It can be made with your favorite vegan chicken (or even real chicken, if you eat it, put in the pan skin-side up). I have not eaten chicken since the eighties & I pretty much always use Beyond Meat chicken when making vegan chicken dishes. You can use as much chicken to potato to green bean as you desire. I prefer a heavier vegetable content. Others like more protein. You can decide for yourself how much of each of the three ingredients you need to feed your head count.
Vegan One-Pan Chicken Piccata with Green Beans & Roasted Potatoes
This recipe feeds two very heartily
9-12 oz vegan chicken
3/4 lb green beans – trimmed
8-10 potatoes – cut into large bite-sized pieces
6 TBS olive oil
4 oz (more or less – to taste) capers
2-6 cloves garlic – chopped
Garnish – chopped fresh parsley, additional capers, lemon wedges
Heat the oven to 400 degrees.
Line a baking sheet with parchment paper or treat a casserole dish with cooking oil.
Whisk the olive oil & about 1/4 cup freshly squeezed lemon juice with the garlic & season with S&P to taste.
Thinly slice one or two lemons & layer the bottom of your cooking pan.
Toss the green beans in the lemon juice & olive oil in a pan or bowl. Using tongs – put them on one third of the cooking pan – leaving the remaining olive oil mixture in the bowl. Toss the chicken & place it in the center of the pan. Toss the potatoes & put them on the pan. Reserve the remaining oil & juice. Add a bit of S&P. Do not add the capers yet. My photos show that I did but they got a bit too dried out.
Roast about 25 minutes & then mix each of the rows up a bit so the other sides of things can roast. Add the capers. Cook another 25 minutes or so or until everything looks done to you. You can remove anything that seems done & keep roasting other things – the potatoes, for instance – until they are done to your liking.
Plate & garnish with the remaining olive oil & lemon, extra capers, parsley & lemon wedges.