Sheet Pan Lemon Garlic Chicken (Printable)

Juicy lemon garlic chicken with roasted potatoes and tender green beans for a vibrant all-in-one meal.

# What You Need:

→ 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 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

# Directions:

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 black pepper until well combined.
03 - Add chicken breasts to the marinade bowl and toss to coat thoroughly. 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 in preheated oven for 15 minutes.
06 - Remove sheet pan from oven. Push potatoes to one side, then arrange marinated chicken breasts and green beans on the pan. Drizzle remaining marinade over 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 if additional color is desired.
09 - Garnish with fresh chopped parsley and lemon wedges before serving.

# Expert Tips:

01 -
  • Everything cooks together, which means one pan to wash and minimal cleanup when you're already exhausted.
  • The lemon and garlic combination tastes restaurant-quality but requires no fancy techniques or hard-to-find ingredients.
  • It's naturally gluten-free and packed with lean protein, so you can feel good about what's on your plate.
02 -
  • Don't skip the initial 15-minute roast for the potatoes alone—they need that head start, or you'll end up with raw potato centers and overcooked chicken.
  • Resist the urge to flip the chicken halfway through; it browns and cooks more evenly if you leave it alone after you arrange it on the pan.
03 -
  • Pat your chicken breasts dry with paper towels before marinating—moisture is the enemy of browning, and dry chicken will develop a better crust.
  • If your oven runs hot or cold, test the chicken at 18 minutes rather than waiting until 20; ovens vary wildly, and you'd rather catch it a minute early than end up with something dry.
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