A vibrant all-in-one dinner featuring juicy lemon chicken, crisp potatoes, and tender green beans—easy, nutritious, and packed with flavor.
# What You’ll Need:
→ 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
# Step-by-Step Guide:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil for easy cleanup.
02 - In a large 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 sides. 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 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 the chicken and beans.
07 - Return sheet pan to oven and roast for 20 minutes or until chicken reaches internal temperature of 165°F and potatoes are golden and tender.
08 - Broil for 2 to 3 minutes for enhanced color if desired.
09 - Garnish with fresh parsley and lemon wedges before serving.
