Pan-Roasted Chicken With Lemon-Garlic Green Beans

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6 tablespoons olive oil

2 lemons, 1 thinly sliced, 1 juiced

4 cloves garlic, minced

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

¾ pound trimmed green beans

8 small red potatoes, quartered

4 chicken breasts (bones left in, with skin—about 3 ¼ pounds)

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