Description
One-pan perfection! Juicy chicken, roasted red potatoes, and crisp green beans with zesty lemon-garlic-rosemary magic
Ingredients
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4 boneless, skinless chicken breasts
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½ pound red potatoes, quartered
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½ pound fresh green beans, trimmed
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¼ cup olive oil
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2 tablespoons fresh lemon juice
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4 cloves garlic, minced
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1 teaspoon salt
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½ teaspoon black pepper
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1 teaspoon dried rosemary
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Lemon slices and fresh rosemary sprigs
Instructions
1. Preheat the Oven
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Set your oven to 400°F (200°C) and lightly grease a large baking dish or sheet pan.
2. Make the Marinade
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In a large mixing bowl, whisk together:
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Olive oil
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Lemon juice
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Minced garlic
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Salt
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Pepper
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Dried rosemary
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3. Toss the Ingredients
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Add the chicken breasts, quartered red potatoes, and trimmed green beans to the bowl.
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Toss until all ingredients are evenly coated with the marinade.
4. Arrange in Baking Dish
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Transfer everything to your prepared baking dish.
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Arrange chicken breasts in the center, with potatoes and green beans around the edges.
5. Roast
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Bake uncovered for 25–30 minutes, or until:
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Chicken reaches 165°F (74°C) internal temperature
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Potatoes are fork-tender
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Halfway through cooking, flip the chicken and stir the vegetables for even roasting.
6. Garnish and Serve
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Remove from oven and rest for a few minutes.
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Garnish with lemon slices and rosemary sprigs for a fresh, elegant touch.
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Serve warm.
Notes
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Use fresh lemon juice for the best flavor.
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Stirring halfway through ensures even browning and prevents sticking.
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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