Sheet Pan Lemon Garlic Chicken Recipe

I absolutely love this recipe because it brings together simple, fresh ingredients that burst with lemony, garlicky goodness and transform a weeknight dinner into something special. Plus, it’s all cooked on a single sheet pan, making both prep and cleanup a breeze—perfect for my busy lifestyle!

I adore the way this Sheet Pan Lemon Garlic Chicken balances simplicity with bold flavor. It takes nothing but juicy, boneless chicken breasts marinated in zesty lemon juice and fragrant minced garlic, then pairs them with baby potatoes and green beans for one balanced meal.

Juicy chicken, loaded front to back with flavor, and complemented by the seasonally available greens and potatoes, makes for an ultra-wholesome, super-fast dinner.

Ingredients

Breast of chicken: Lean source of protein, low in fat, high in muscle-healing potential.

Olive oil: Nutrients of healthy monounsaturated fats, support heart health, amplify flavor.

Juice from lemons: Supplies a sharp flavor, is super high in ascorbic acid, and acts as a tenderizer.

Garlic contains antioxidants that are abundant and diverse.

These help maintain a healthy immune system.

Plus, garlic has a wonderful umami flavor.

Potatoes in their infancy: Good sources of carbs, they’re rich in potassium and fibrous material.

Green beans: Few calories; many vitamins; provide a crunchy, nutrient-rich addition to meals.

Parsley: A fresh herb that is rich in vitamins, it adds vibrant color and flavor.

Ingredient Quantities

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 3 tablespoons lemon juice
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 lemon, sliced
• 1 pound baby potatoes, halved
• 1 pound green beans, trimmed
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

1. Set your oven temperature to 400°F (200°C) and give a large sheet pan a light greasing with non-stick shortcut spray or cover it with parchment paper.

2. In a small bowl, whisk together the marinade ingredients: olive oil, lemon juice, minced garlic, dried oregano, dried thyme, salt, and black pepper.

3. Put the chicken breasts in a small, flat dish or a resealable plastic bag and pour half the marinade over them. Make sure the chicken is well-coated. Set aside to marinate while you prep the veggies.

4. In a big mixing bowl, throw the baby potatoes with half of the leftover marinade until they’re evenly coated.

5. Distribute the potatoes evenly in a single layer on one side of the sheet pan that you have prepared.

6. Position the marinated chicken breasts on the sheet pan alongside the potatoes. Dispose of any remaining marinade that was used on the chicken.

7. In the same mixing bowl, combine the green beans and the leftover marinade. Spread the green beans on the sheet pan opposite the chicken.

8. Transfer the baking sheet to the preheated oven. Lay lemon slices over the chicken breasts.

9. Cook for 25-30 minutes, or until the internal temperature of the chicken registers 165°F (74°C) and the potatoes are fork-tender.

10. Take it out of the oven, dress it with some freshly chopped parsley, and serve the lemon garlic chicken warm. There is not much to add. You already know how to enjoy it. This is a flavor-packed dish that does not mess around.

Equipment Needed

1. Oven
2. Large sheet pan
3. Non-stick cooking spray or parchment paper
4. Small bowl
5. Whisk
6. Small flat dish or resealable plastic bag
7. Large mixing bowl
8. Cutting board
9. Knife
10. Measuring spoons
11. Fork (for checking potato tenderness)
12. Meat thermometer

FAQ

• Can I use bone-in chicken for this recipe?Indeed, you can use chicken with the bone in, but it will take longer to cook. Be sure the chicken’s thickest part is at an internal temperature of 165°F (74°C).
• What can I substitute for green beans?Asparagus or broccoli can be substituted for green beans if you want a texture and flavor more like green beans.
• Can I marinate the chicken?Marinating the chicken in the refrigerated lemon juice, olive oil, garlic, oregano, and thyme will enhance the flavor. Do so for 1-2 hours.
• Is it possible to prepare this meal in advance?You can set up the components and soak the chicken beforehand, but make sure to fry the fowl fresh for the optimum mouthfeel.
• Do I need to peel the potatoes?No, young potatoes have fragile skins that contribute texture and nutrients, so there’s no reason to discard the peels.
• What if I don’t have fresh parsley for garnish?You can substitute garnish with dried parsley or other fresh herbs you might have on hand, like basil or cilantro.

Substitutions and Variations

Olive oil: Substitute with avocado oil or melted coconut oil for a comparable texture and flavor profile.
Fresh lime juice or white wine vinegar can be used as an alternative for a citrusy tang.
Oregano, when dried, provides a rich flavor absent in the fresh herb. This makes dried oregano well-suited for certain dishes, where an intense taste is desired. Alternatives for this herb that can be used in a dried state, with good results, include basil, which when dried can hold its own against many stronger flavors; and rosemary, which, being a Mediterranean herb itself, nests well with many of the same ingredients and can offer a different—but not incompatible—flavor profile.
Dried thyme: Substitute with dried sage or dried marjoram for a nuanced flavor.
Small potatoes: You can use sweet potatoes or regular russet potatoes, cut into small chunks.

Pro Tips

1. Marinate Ahead For deeper flavor, marinate the chicken overnight or for at least a few hours. This will allow the lemon and garlic to really penetrate the meat.

2. Parboil Potatoes To ensure the potatoes cook through and become perfectly tender, consider parboiling them for about 5-7 minutes before tossing them with the marinade and roasting. This will help achieve a perfect texture without overcooking the chicken.

3. Uniform Slices Slice the baby potatoes and trim the green beans evenly to ensure they cook at the same rate. This will prevent any pieces from being under- or overcooked.

4. Zest the Lemon Add a bit of lemon zest to the marinade for extra citrus flavor. The zest contains oils that can enhance the lemony taste without adding more acidity.

5. Rest the Chicken Allow the chicken to rest for a few minutes after taking it out of the oven. This helps in redistributing the juices throughout the chicken breast, keeping it moist and flavorful.