Lemon Garlic Chicken with Vegetables (Printer View)

Juicy lemon garlic chicken with roasted potatoes and green beans on one pan

# Components:

→ Chicken

01 - 4 boneless, skinless chicken breasts (approximately 1.5 pounds)
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 pound baby potatoes, halved
11 - 8 ounces 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

# Method:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or aluminum foil for easy cleanup.
02 - In a large mixing 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 and toss thoroughly to coat all surfaces. 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 the prepared sheet pan with cut sides facing down. Roast in preheated oven for 15 minutes.
06 - Remove sheet pan from oven. Push potatoes to one side of pan, then arrange marinated chicken breasts and green beans. Drizzle remaining marinade over chicken and vegetables.
07 - Return sheet pan to oven and continue roasting for 20 minutes until chicken reaches internal temperature of 165°F and potatoes are golden and tender.
08 - For enhanced browning, broil the sheet pan for 2 to 3 minutes under high heat if desired.
09 - Transfer to serving plates, garnish with fresh chopped parsley and lemon wedges.

# Expert Advice:

01 -
  • Everything cooks on one pan, which means minimal cleanup and more time to actually enjoy your meal.
  • The chicken stays incredibly moist while the potatoes get crispy and golden, giving you two completely different textures in one dish.
  • Lemon and garlic do all the heavy lifting flavor-wise, so you don't need cream sauces or complicated techniques.
02 -
  • Don't skip roasting the potatoes for those first 15 minutes alone—they need that head start to become crispy instead of staying pale and dense.
  • Check the chicken's internal temperature with a meat thermometer rather than cutting into it; you'll keep the juices inside where they belong.
03 -
  • Cut your potatoes roughly the same size so they roast evenly—a few larger chunks will still be raw while the small ones burn.
  • If your sheet pan is crowded, use two pans instead of layering everything; crowding traps steam and makes chicken soggy rather than golden.
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