Garlic Lemon Chicken with Green Beans and Red Potatoes

by Emily
Garlic Lemon Chicken with Green Beans and Red Potatoes

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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.

Garlic Lemon Chicken with Green Beans and Red Potatoes

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

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.

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