Save There's something magical about a meal that comes together on a single sheet pan. This Lemon Garlic Chicken with Potatoes and Green Beans combines bright citrus flavors with aromatic herbs and garlic for a dinner that's as simple to prepare as it is delicious to eat. As the chicken roasts, it releases its savory juices, which mingle with the lemon and garlic to create a light sauce that infuses the potatoes and green beans with incredible flavor.
Save This recipe transforms humble ingredients into a weeknight dinner that feels special. The potatoes get a head start in the oven, developing a golden crust while the chicken marinates in its zesty blend of lemon and herbs. When everything comes together for the final roast, the kitchen fills with an irresistible aroma that will draw everyone to the table.
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5 lbs / 680 g)
- 2 tablespoons olive oil (for chicken)
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt (for chicken)
- ½ teaspoon black pepper (for chicken)
- 1 lb (450 g) baby potatoes, halved
- 8 oz (225 g) green beans, trimmed
- 1 tablespoon olive oil (for vegetables)
- ½ teaspoon salt (for vegetables)
- ¼ teaspoon black pepper (for vegetables)
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for garnish)
Instructions
- Prepare the oven
- Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil for easy cleanup.
- Make the marinade
- In a large bowl, whisk together 2 tablespoons olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, salt, and pepper.
- Marinate the chicken
- Add the chicken breasts to the bowl and toss to coat well. Let marinate while you prepare the vegetables.
- Season the potatoes
- In another bowl, toss the halved potatoes with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper.
- Start roasting potatoes
- Spread the potatoes on the prepared sheet pan, cut side down. Roast for 15 minutes.
- Add chicken and green beans
- Remove the sheet pan from the oven. Push potatoes to one side and add the marinated chicken breasts and green beans to the pan. Drizzle any extra marinade over the chicken and beans.
- Complete roasting
- Return the sheet pan to the oven and roast for another 20 minutes, or until the chicken is cooked through (internal temperature 165°F/74°C) and potatoes are golden and tender.
- Optional broiling
- Broil for 2-3 minutes for extra color, if desired.
- Garnish and serve
- Garnish with fresh parsley and lemon wedges before serving.
Zusatztipps für die Zubereitung
Make sure to space the ingredients evenly on the sheet pan to allow for proper heat circulation. If your sheet pan is on the smaller side, use two pans rather than overcrowding one. The internal temperature of the chicken is the most reliable way to check for doneness - invest in a good meat thermometer if you don't already have one. For the most flavorful results, use fresh lemon juice rather than bottled.
Varianten und Anpassungen
This versatile recipe welcomes many variations. Try using different herbs like rosemary or basil instead of thyme. Add a pinch of red pepper flakes to the marinade for a touch of heat. For a richer version, use bone-in, skin-on chicken thighs instead of breasts, adjusting the cooking time accordingly. Swap the green beans for asparagus, broccoli, or bell peppers depending on what's in season. For a Mediterranean twist, add a handful of kalamata olives and a sprinkle of feta cheese in the last few minutes of cooking.
Serviervorschläge
This complete meal needs little accompaniment, but a few thoughtful sides can elevate it further. Serve with a simple green salad dressed with lemon vinaigrette to echo the flavors in the main dish. A basket of crusty bread is perfect for soaking up the flavorful pan juices. For a special occasion, start with a light soup like avgolemono (Greek lemon soup) and finish with a citrus sorbet to complement the lemon notes in the chicken.
Save This Sheet Pan Lemon Garlic Chicken with Potatoes and Green Beans embodies the best of simple cooking - minimal effort with maximum flavor. The combination of tender chicken, perfectly roasted potatoes, and bright green beans creates a colorful, nutritious meal that's sure to become a regular in your dinner rotation. Best of all, with just one pan to wash, you'll have more time to enjoy your evening after a satisfying meal.
Recipe FAQs
- → How do I prevent the chicken from drying out?
Marinate the chicken in lemon juice, olive oil, and herbs for at least 15 minutes before cooking, and avoid overcooking by checking for an internal temperature of 165°F (74°C).
- → Can I use other vegetables instead of green beans?
Yes, vegetables like asparagus, broccoli, or Brussels sprouts work well and can be added alongside the chicken and potatoes for roasting.
- → What type of pan is best for this dish?
A large rimmed sheet pan lined with parchment paper or foil ensures even cooking and easy cleanup.
- → How can I add extra flavor to this dish?
Consider adding red pepper flakes for heat or swapping thyme for rosemary to complement the lemon and garlic notes.
- → Is this meal suitable for gluten-free diets?
Yes, all ingredients here are naturally gluten-free, making it safe for gluten-sensitive individuals.