Lemon Garlic Chicken with Potatoes (Print Version)

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

# 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 - 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 bowl and toss to coat evenly. Allow to marinate 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 prepared sheet pan, cut side down. Roast for 15 minutes.
06 - Remove sheet pan from oven. Push potatoes to one side, add marinated chicken breasts and green beans. Drizzle 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 if additional color is desired.
09 - Garnish with fresh parsley and lemon wedges before serving.

# Additional Tips::

01 -
  • One pan means one thing to wash, which is genuinely life-changing on tired weeknights.
  • The lemon and garlic marinade keeps the chicken so moist it almost feels indulgent.
  • Everything roasts together without needing to check on it constantly, so you can actually relax.
02 -
  • Chicken breasts cook faster than thighs, so if you switch proteins, you'll need to adjust your timing or use the slower thigh method entirely.
  • Don't skip putting the potatoes in first—they need that extra time, and starting them separately is the secret to everything finishing at once.
03 -
  • Pat the chicken breasts dry before marinating—they'll brown better and the marinade will stick rather than slide off.
  • Position your oven rack in the middle or slightly lower so the heat hits the potatoes' flat sides and creates that gorgeous golden crust.
Go Back