This Garlic Lemon Chicken with Green Beans and Red Potatoes is a simple, wholesome, and flavorful sheet-pan dinner perfect for busy weeknights. Marinated in lemon, garlic, and herbs, the juicy chicken bakes alongside tender red potatoes and crisp green beans for a complete meal that’s both nourishing and delicious—no need for sides!
Why You’ll Love This Recipe
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One pan, minimal cleanup
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Loaded with lean protein, fiber, and vitamins
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Marinated in fresh lemon, garlic, and rosemary for bold flavor
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Ideal for meal prep or healthy weeknight dinners
Ingredients Breakdown
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4 boneless, skinless chicken breasts – Lean protein and the star of the dish.
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1/2 pound red potatoes, quartered – Adds hearty, comforting texture and flavor.
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1/2 pound fresh green beans, trimmed – Provides a crisp, vibrant veggie element.
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1/4 cup olive oil – Helps everything roast evenly and adds richness.
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2 tablespoons fresh lemon juice – Adds a bright, tangy kick.
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4 cloves garlic, minced – Infuses the dish with deep, savory flavor.
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1 teaspoon salt – Enhances all the ingredients.
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1/2 teaspoon black pepper – Adds mild heat and balance.
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1 teaspoon dried rosemary – Lends an earthy, aromatic touch.
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Lemon slices and fresh rosemary sprigs – Optional garnish for added flavor and presentation.
Tips and Tricks
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Cut potatoes into uniform pieces to ensure even cooking.
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Marinate the chicken for up to 8 hours in the fridge for deeper flavor.
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Use a meat thermometer to avoid overcooking the chicken.
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Add a pinch of red pepper flakes for a bit of spice.
Variations and Customizations
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Vegetarian Option: Swap chicken with tofu or chickpeas.
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Use other herbs: Try thyme, oregano, or Italian seasoning.
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Swap veggies: Add carrots, asparagus, or bell peppers.
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Add cheese: Sprinkle with shredded Parmesan during the last 5 minutes of baking.
Pairing Suggestions
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Serve with: A side of crusty bread or quinoa
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Finish with: A light dessert like lemon sorbet or fruit salad
Storage Instructions
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Refrigerate: Store leftovers in an airtight container for up to 4 days
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Freeze: Freeze portions in airtight containers for up to 2 months
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Reheat: Warm in a 350°F oven or microwave until heated through
Popular Questions
Can I use chicken thighs instead of breasts?
Yes, chicken thighs work well and may even stay juicier—just adjust the cook time slightly.
Can I prep this ahead of time?
Absolutely! Mix everything and store in the fridge (covered) for up to 12 hours before baking.
Should I cover the dish while baking?
No, keeping it uncovered helps the chicken and vegetables roast properly and caramelize.
