Lemon Garlic Chicken with Vegetables (Printable)

All-in-one lemon garlic chicken with roasted potatoes and green beans

# What You'll Need:

→ 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 - 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

# How to Make It:

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 combined.
03 - Add chicken breasts to the bowl and toss to coat evenly with the marinade. 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 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, or until chicken reaches an internal temperature of 165°F and potatoes are golden and tender.
08 - Broil for 2-3 minutes to enhance color if desired.
09 - Garnish with fresh parsley and lemon wedges before serving.

# Expert Advice:

01 -
  • One pan means dinner is ready before you finish setting the table, and cleanup is genuinely painless.
  • The lemon and garlic create this bright, restaurant-quality flavor that tastes like you spent way more time than you actually did.
  • Everything cooks at the same speed, so there's no juggling multiple pots or timing anxiety.
02 -
  • Don't crowd the sheet pan or the chicken will steam instead of roast; give everything space to actually develop flavor and color.
  • The chicken keeps cooking a few minutes after you take it out of the oven, so don't panic if it looks like it needs another minute; let carryover cooking finish the job.
03 -
  • Use a meat thermometer instead of guessing; 165°F is the magic number, and knowing for sure takes the stress out of wondering if chicken is fully cooked.
  • Pat the chicken dry before coating it in marinade so it browns properly instead of steaming; this small step changes everything.
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