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Homemade Lemon Chicken with Veggies photo

Lemon Chicken with Veggies

This Lemon Chicken with Veggies is a vibrant, one-pan meal bursting with zesty flavors!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Marinade:
  • 6 tbsp Olive oil
  • 2 Lemons 1 thinly sliced, 1 juiced
  • 4 tsp Minced garlic
  • 1 tsp Kosher salt
  • 1/2 tsp Freshly ground black pepper
For the Chicken and Veggies:
  • 3/4 lb Green beans trimmed
  • 8 Small red potatoes quartered
  • 4 Boneless skinless chicken breasts

Equipment

  • Sheet pan
  • Mixing bowl
  • Measuring spoons
  • Knife and cutting board
  • Tongs

Method
 

Method:
  1. In a mixing bowl, whisk together the olive oil, juice of one lemon, minced garlic, kosher salt, and black pepper until well combined.
  2. Place the boneless skinless chicken breasts in the marinade, ensuring they are well coated. Allow the chicken to marinate for at least 30 minutes, or up to 2 hours in the refrigerator for maximum flavor.
  3. Preheat your oven to 400°F (200°C) to ensure it's hot and ready for roasting.
  4. While the chicken is marinating, prepare the vegetables. Rinse the green beans and trim the ends. Quarter the small red potatoes to ensure they cook evenly.
  5. On a large sheet pan, arrange the marinated chicken breasts, sliced lemons, green beans, and quartered potatoes. Drizzle any remaining marinade over the vegetables for extra flavor.
  6. Place the sheet pan in the preheated oven and roast for 25-30 minutes, or until the chicken is cooked through and the potatoes are tender. The internal temperature of the chicken should reach 165°F (75°C).
  7. Once done, remove the pan from the oven and let it rest for a few minutes. Serve the lemon chicken with the roasted veggies on a platter, garnished with fresh lemon slices if desired.

Notes

  • For added depth, consider marinating the chicken overnight.
  • If you prefer a crispy skin, broil the chicken for the last 2-3 minutes of cooking.
  • You can use bone-in chicken pieces if that’s what you have; just adjust cooking time accordingly.