Lemon Garlic Chicken with Vegetables

Sheet Pan Lemon Garlic Chicken with Potatoes and Green Beans is a vibrant, all-in-one dinner that combines juicy, lemony chicken with crisp roasted potatoes and tender green beans. This easy-to-prepare meal is bursting with fresh flavor and is perfect for busy weeknights when you want a nutritious, home-cooked dish with minimal effort and easy cleanup.

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This American-style main dish takes about 50 minutes from start to finish. By roasting the components together, the flavors of the garlic and lemon marinade infuse both the chicken and the vegetables, ensuring every bite is delicious. Whether you are cooking for your family or meal prepping for the week, this sheet pan dinner is a reliable favorite.

Ingredients

• Chicken: 4 boneless, skinless chicken breasts (about 1.5 lbs / 680 g), 2 tablespoons olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 3 garlic cloves, minced, 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1 teaspoon salt, ½ teaspoon black pepper
• Vegetables: 1 lb (450 g) baby potatoes, halved, 8 oz (225 g) green beans, trimmed, 1 tablespoon olive oil, ½ teaspoon salt, ¼ teaspoon black pepper
• Garnish (optional): Fresh parsley, chopped, Lemon wedges

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Instructions

Step 1

Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil for easy cleanup.

Step 2

In a large bowl, whisk together 2 tablespoons olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, salt, and pepper.

Step 3

Add the chicken breasts to the bowl and toss to coat well. Let marinate while you prepare the vegetables.

Step 4

In another bowl, toss the halved potatoes with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper.

Step 5

Spread the potatoes on the prepared sheet pan, cut side down. Roast for 15 minutes.

Step 6

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.

Step 7

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.

Step 8

Broil for 2-3 minutes for extra color, if desired.

Step 9

Garnish with fresh parsley and lemon wedges before serving.

Zusatztipps für die Zubereitung

Using a large sheet pan lined with parchment paper is highly recommended to prevent the potatoes from sticking and to ensure effortless cleaning. Pre-roasting the halved baby potatoes for the first 15 minutes is essential so they become golden and tender by the time the chicken and green beans are perfectly cooked.

Varianten und Anpassungen

For an extra kick, add a pinch of red pepper flakes to the marinade. You can also swap dried thyme for fresh rosemary for a different aromatic experience. If you prefer a juicier cut of meat, skin-on, bone-in chicken thighs are a great alternative, though you will need to adjust the cooking time accordingly to ensure they reach the safe internal temperature.

Serviervorschläge

This sheet pan meal is a complete dinner on its own, but it pairs beautifully with crusty bread to soak up the lemon-garlic pan juices. A simple side salad with a light vinaigrette can also add a refreshing contrast to the roasted flavors.

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With 32g of protein and only 350 calories per serving, this Sheet Pan Lemon Garlic Chicken is as nutritious as it is delicious. Enjoy this easy, gluten-free dinner with your favorite garnish for a restaurant-quality meal at home.

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Frequently Asked Recipe Questions

→ Can I use chicken thighs instead of breasts?

Yes, bone-in skin-on chicken thighs work beautifully and often stay more juicy during roasting. Increase cooking time by 5-10 minutes and verify the internal temperature reaches 165°F.

→ Do I need to marinate the chicken first?

The chicken can go directly into the oven after coating, but letting it sit for 15-30 minutes while you prep the vegetables allows the lemon garlic flavors to penetrate deeper into the meat.

→ What other vegetables work in this dish?

Broccoli florets, bell pepper slices, zucchini chunks, or Brussels sprouts halved all roast well alongside the chicken. Just keep pieces similar in size to the potatoes for even cooking.

→ Can I prepare this ahead of time?

You can cut the vegetables and whisk the marinade up to a day in advance. Store them separately in the refrigerator, then toss and roast when ready to serve.

→ Why roast the potatoes first?

Potatoes need longer cooking time than chicken breasts and green beans. Starting them alone for 15 minutes ensures they become tender and golden before the other ingredients join the pan.