I adapted this recipe from a recent issue of Real Simple. It's fast, easy and good. You gotta love a recipe that makes your entire dinner for you, all in one dish.

ROASTED CHICKEN WITH LEMON-GARLIC GREEN BEANS AND POTATOES
6 Tbs. olive oil
2 lemons, 1 thinly sliced, 1 juiced
4 cloves garlic, minced
1 tsp. salt
1/2 tsp. freshly ground black pepper
3/4 lb. trimmed green beans
8 small red potatoes, quartered (or 4 medium to large red potatoes, cut into eighths)
4 chicken breasts (the recipe calls for bone-in chicken breasts with the skin on, but I was able to get away with boneless, skinless chicken breasts by basting a couple extra times)

Preheat oven to 450 degrees F.
Coat the inside of a large baking dish with 1 Tbs. olive oil. Arrange lemon slices in the bottom of the dish.
In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper. Add the green beans and toss to coat. WIth a slotted spoon or tongs, remove the beans and arrange them on the lemon slices.
Add the potatoes to the same olive oil mixture and toss to coat. With a slotted spoon or tongs, arrange the potatoes along the inside edges of the dish, on top of the beans.
Place the chicken in the olive oil mixture and toss to coat. Place it, skin-side-up, in the dish. Pour any remaining olive oil mixture over the chicken.
Roast 40-50 minutes, until chicken is cooked through. Remove chicken to a plate, toss beans and potatoes, and roast the vegetables 10 minutes more or until potatoes are tender.
Serve warm.