This Garlic Lemon Chicken with tender red potatoes and crisp green beans is a one-pan oven-roasted masterpiece. It’s juicy, zesty, and irresistibly fragrant — the kind of wholesome, easy dinner that brings everyone to the table. With a bright lemon-garlic marinade and a touch of rosemary, this baked chicken dinner hits all the right notes: fresh, hearty, and full of flavor.
Why You’ll Love This Garlic Lemon Chicken
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One pan = easy cleanup
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Balanced, wholesome meal with protein, starch, and veggies
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Zesty, herbaceous lemon-garlic flavor
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Perfect for weeknight dinners or meal prep
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Naturally gluten-free and dairy-free
Serving Suggestions
This complete meal is satisfying on its own, but pairs beautifully with:
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Garlic bread or crusty artisan rolls
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Lemon quinoa or wild rice
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A light cucumber-tomato salad or arugula with vinaigrette
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A drizzle of herbed yogurt sauce or tzatziki
Recipe Tips for Success
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Even cuts matter: Cut your potatoes into similar-sized quarters so they roast evenly.
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Customize your herbs: Try thyme, oregano, or Italian seasoning if you don’t have rosemary.
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Add zest: Toss in a little lemon zest for an even brighter citrus kick.
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Meal prep ready: This dish reheats well and makes a great packed lunch.
Make-Ahead and Storage
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To prep ahead: Marinate chicken and veggies in the fridge for up to 8 hours before baking.
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To store: Keep leftovers in an airtight container in the fridge for up to 4 days.
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To reheat: Warm in a 350°F oven or microwave until heated through.
Frequently Asked Questions
Can I use bone-in chicken?
Yes, bone-in thighs or drumsticks work well. Just increase the bake time to 40–45 minutes, or until the internal temperature reaches 165°F.
Can I use frozen green beans?
Yes, but they should be thawed and patted dry to avoid soggy results.
What if I don’t have fresh lemon juice?
You can substitute with bottled lemon juice, but fresh gives the best flavor.