Lemon Chicken

1. Place the lemon juice, lemon zest, garlic, herbs, ginger, salt, and pepper in a small bowl and mix together to make the marinade.
2. Place the chicken pieces in a freezer bag and add the marinade.
3. Ensure your chicken pieces are fully coated with the marinade, seal the bag, and place in the refrigerator for at least two hours.
4. When ready to cook put the chicken thighs in an oven-proof dish with the skin facing up, keeping the remainder of the marinade for basting the chicken later.
5. Place in a preheated oven at 425°F/220°C for 20 minutes and then baste with the remaining marinade.
6. Return to the oven and bake for a further 20 to 25 minutes or until the chicken is cooked through and the juices run clear.
7. While preparing your Sautéed beans (for the last ±15-20 minutes), take the lid off the chicken dish and leave it in the oven to roast.
8. Garnish with slices of lemon, if you prefer, although I did not do it.

Sautéed Green Beans

1. Add a very small drop of VOO (Virgin Olive Oil) to the pan with approximately 25 ml water and simmer green beans for 4-5 minutes.  Keep stirring.
2. Remove from heat, and drain the beans.
3. Drop the beans in ice-cold water to stop the cooking process and retain color.
4. Fry the garlic and shallots in the same pan and if needed add a drop or more of the water in which you have the beans to the pan.
5. After three minutes add the beans (without the water) and continue cooking for three more minutes.
6. Season with freshly ground black pepper and stir in lemon zest just before serving.