Roast Citrus Chicken With Lemon-Thyme Gravy, Mashed Potatoes And Green Beans

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Rachael Ray
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

4 chicken legs and 2 whole chicken breasts, cut in half

4 cloves garlic, smashed

10 fresh bay leaves

2 lemons, sliced

1 cup green Cerignola or Sicilian olives

1 large onion, chopped

Extra virgin olive oil (EVOO), for drizzling

4 large Idaho potatoes (about 1 1/2 pounds), peeled and cut into about 1-inch cubes

1/2 cup part-skim or whole milk ricotta cheese

1/4 cup grated Parmigiano Reggiano cheese (about a handful)

1/4 Italian parsley, chopped (about a handful)

2 pounds green beans, stem ends removed

2 tablespoons butter

2 tablespoons flour

2 cups chicken stock

8 sprigs thyme, leaves removed

Juice of 2 lemons (a few tablespoons of juice)

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