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

One pan, minimal cleanup
Loaded with lean protein, fiber, and vitamins
Marinated in fresh lemon, garlic, and rosemary for bold flavor
Ideal for meal prep or healthy weeknight dinners

Ingredients Breakdown

4 boneless, skinless chicken breasts – Lean protein and the star of the dish.
1/2 pound red potatoes, quartered – Adds hearty, comforting texture and flavor.
1/2 pound fresh green beans, trimmed – Provides a crisp, vibrant veggie element.
1/4 cup olive oil – Helps everything roast evenly and adds richness.
2 tablespoons fresh lemon juice – Adds a bright, tangy kick.
4 cloves garlic, minced – Infuses the dish with deep, savory flavor.
1 teaspoon salt – Enhances all the ingredients.
1/2 teaspoon black pepper – Adds mild heat and balance.
1 teaspoon dried rosemary – Lends an earthy, aromatic touch.
Lemon slices and fresh rosemary sprigs – Optional garnish for added flavor and presentation.

Tips and Tricks

Cut potatoes into uniform pieces to ensure even cooking.
Marinate the chicken for up to 8 hours in the fridge for deeper flavor.
Use a meat thermometer to avoid overcooking the chicken.
Add a pinch of red pepper flakes for a bit of spice.

Variations and Customizations

Vegetarian Option: Swap chicken with tofu or chickpeas.
Use other herbs: Try thyme, oregano, or Italian seasoning.
Swap veggies: Add carrots, asparagus, or bell peppers.
Add cheese: Sprinkle with shredded Parmesan during the last 5 minutes of baking.

Pairing Suggestions

Serve with: A side of crusty bread or quinoa
Finish with: A light dessert like lemon sorbet or fruit salad

Storage Instructions

Refrigerate: Store leftovers in an airtight container for up to 4 days
Freeze: Freeze portions in airtight containers for up to 2 months
Reheat: Warm in a 350°F oven or microwave until heated through

Garlic Lemon Chicken with Green Beans and Red Potatoes

Author: easysweetmeal
Total Time: 40 minutes
Yield: 4 servings

Print Recipe

Description

One-pan perfection! Juicy chicken, roasted red potatoes, and crisp green beans with zesty lemon-garlic-rosemary magic

Ingredients

4 boneless, skinless chicken breasts
½ pound red potatoes, quartered
½ pound fresh green beans, trimmed
¼ cup olive oil
2 tablespoons fresh lemon juice
4 cloves garlic, minced
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon dried rosemary
Lemon slices and fresh rosemary sprigs

Instructions

1. Preheat the Oven

Set your oven to 400°F (200°C) and lightly grease a large baking dish or sheet pan.

2. Make the Marinade

In a large mixing bowl, whisk together:
- Olive oil
- Lemon juice
- Minced garlic
- Salt
- Pepper
- Dried rosemary

3. Toss the Ingredients

Add the chicken breasts, quartered red potatoes, and trimmed green beans to the bowl.
Toss until all ingredients are evenly coated with the marinade.

4. Arrange in Baking Dish

Transfer everything to your prepared baking dish.
Arrange chicken breasts in the center, with potatoes and green beans around the edges.

5. Roast

Bake uncovered for 25–30 minutes, or until:
- Chicken reaches 165°F (74°C) internal temperature
- Potatoes are fork-tender
Halfway through cooking, flip the chicken and stir the vegetables for even roasting.

6. Garnish and Serve

Remove from oven and rest for a few minutes.
Garnish with lemon slices and rosemary sprigs for a fresh, elegant touch.
Serve warm.

Notes

Use fresh lemon juice for the best flavor.
Stirring halfway through ensures even browning and prevents sticking.
This dish is great for meal prep—portion out servings into containers for a week’s worth of lunches.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Baking
Cuisine: American