Lemon Garlic Chicken with Vegetables (Print)

Juicy lemon garlic chicken with crispy potatoes and tender green beans on one pan.

# Components:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)
02 - 2 tablespoons olive oil
03 - 2 tablespoons fresh lemon juice
04 - 1 teaspoon lemon zest
05 - 3 garlic cloves, minced
06 - 1 teaspoon dried oregano
07 - 1 teaspoon dried thyme
08 - 1 teaspoon salt
09 - 1/2 teaspoon black pepper

→ Vegetables

10 - 1 lb baby potatoes, halved
11 - 8 oz green beans, trimmed
12 - 1 tablespoon olive oil
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon black pepper

→ Garnish

15 - Fresh parsley, chopped
16 - Lemon wedges

# Directions:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil for easy cleanup.
02 - In a large bowl, whisk together 2 tablespoons olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, salt, and pepper until well combined.
03 - Add chicken breasts to the marinade bowl and toss to coat thoroughly. Allow to marinate while preparing vegetables.
04 - In a separate bowl, toss halved potatoes with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
05 - Spread seasoned potatoes on prepared sheet pan cut-side down. Roast in preheated oven for 15 minutes.
06 - Remove sheet pan from oven. Push potatoes to one side and add marinated chicken breasts and green beans. Drizzle any remaining marinade over chicken and beans.
07 - Return sheet pan to oven and roast for 20 minutes until chicken reaches internal temperature of 165°F and potatoes are golden and tender.
08 - For enhanced color, broil for 2-3 minutes if desired.
09 - Garnish with fresh chopped parsley and lemon wedges before serving.

# Chef Secrets:

01 -
  • It's genuinely a one-pan situation, which means your cleanup won't make you want to order takeout next time.
  • The chicken stays juicy while the potatoes get crispy, and somehow the green beans taste better than when you roast them alone.
  • Lemon and garlic do the heavy lifting, so you don't need fancy sauces or complicated techniques.
02 -
  • Don't skip the parchment paper or foil, because cleanup is part of cooking pleasure and nobody wants to scrape a pan for ten minutes.
  • The chicken finishes cooking from residual heat, so don't overcook it trying to get color, or you'll end up with sad, dry meat instead of juicy pieces.
  • If your potatoes aren't golden after 35 minutes total, it usually means you haven't roasted them cut-side down or your oven runs cool, so give them five more minutes.
03 -
  • Pat your chicken breasts dry before marinating, which helps them brown better and cook more evenly instead of steaming themselves.
  • If your chicken pieces are thick, gently pound them to an even thickness so they cook at the same rate and nobody ends up with an overcooked edge and undercooked center.
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