Lemon Garlic Chicken with Vegetables (Printable)

All-in-one dinner with juicy lemony chicken, crisp potatoes, and green beans

# Ingredient list:

→ 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 - 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

# How to Make It:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil.
02 - In a large bowl, whisk together 2 tablespoons olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, salt, and pepper.
03 - Add chicken breasts to the marinade and toss to coat thoroughly. Set aside while preparing vegetables.
04 - In another 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 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 - Broil for 2-3 minutes for enhanced color if desired.
09 - Garnish with fresh parsley and lemon wedges before serving.

# Expert Suggestions:

01 -
  • Everything cooks together on one pan, which means less cleanup and more time to actually enjoy your dinner.
  • The lemon and garlic transform simple chicken into something bright and crave-worthy without any fussy techniques.
  • It's flexible enough to make on a weeknight but impressive enough to serve when people drop by unexpectedly.
02 -
  • Don't crowd the pan—if your sheet pan is small, it's better to use a bigger one than to pile everything on top of each other, because proper spacing means better browning and crispier potatoes.
  • The internal temperature of the chicken matters more than the clock; a meat thermometer takes the guesswork out and keeps you from undercooking or drying things out.
03 -
  • Pat your chicken breasts dry before adding them to the marinade—moisture on the surface prevents browning, so a quick paper towel makes a real difference.
  • Don't skip the initial fifteen-minute roast for just the potatoes; this gives them a head start so everything finishes at the same time.
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