Lemon Garlic Chicken with Vegetables (Print)

Juicy lemon garlic chicken with roasted potatoes and green beans on one sheet pan for easy cleanup.

# Components:

→ Chicken

01 - 4 boneless, skinless chicken breasts (approximately 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 - ½ teaspoon black pepper

→ Vegetables

10 - 1 pound baby potatoes, halved
11 - 8 ounces green beans, trimmed
12 - 1 tablespoon olive oil
13 - ½ teaspoon salt
14 - ¼ 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. Set aside while preparing vegetables.
04 - In another bowl, toss halved potatoes with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper.
05 - Spread seasoned potatoes on the prepared sheet pan with cut side down. Roast for 15 minutes.
06 - Remove sheet pan from oven. Push potatoes to one side and arrange marinated chicken breasts and green beans on the pan. 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 to 3 minutes if desired.
09 - Transfer to serving plates. Garnish with fresh parsley and lemon wedges before serving.

# Expert Advice:

01 -
  • One pan means one cleanup, which honestly might be the best part of dinner.
  • The lemon keeps everything bright and fresh, so you don't feel weighed down after eating.
  • It actually looks impressive when people see it come out of the oven, golden and glistening.
  • Works perfectly for meal prep or feeding a crowd without multiplying your stress.
02 -
  • Don't skip the initial potato-only roasting step; it's the difference between creamy centers and waxy disappointment in the middle of your potatoes.
  • Chicken breasts cook faster than thighs, so if you substitute, add at least five extra minutes and check with a thermometer because overcooking turns them into rubber.
  • The marinade is essential—don't just season the chicken plain and skip it, because that lemon-garlic coating is what makes this special rather than ordinary.
03 -
  • Pat the chicken dry before marinating; surface moisture prevents proper browning and causes steaming instead of roasting.
  • If green beans seem like they might be overcooked at the twenty-minute mark, add them only in the last ten minutes of cooking time.
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