One-Pan Lemon Garlic Chicken with Potatoes & Green Beans
Lemon Chicken
Juicy lemon-garlic chicken roasted with potatoes and green beans on one sheet pan—easy weeknight dinner.
Nutrition (per serving)
This one-pan lemon garlic chicken is the kind of recipe I cook when I want big, bright flavor with almost no fuss. Tender, crispy-skinned chicken thighs roast alongside halved baby potatoes and green beans, all tossed in a lemony, garlicky olive oil—everything hits the oven together so cleanup is a breeze.
It's wonderfully flexible: swap the green beans for asparagus, trade chicken thighs for bone-in chicken breasts, or add a sprinkle of Parmesan at the end. Serve with a simple green salad or crusty bread and you'll have a satisfying weeknight dinner that feels special.
Ingredients
- Bone-in, skin-on chicken thighs:2 lb
- Baby potatoes, halved:1.5 lb
- Green beans, trimmed:12 oz
- Olive oil:3 tbsp
- Lemon, zested and juiced:1 pieces
- Garlic, minced:4 pieces
- Dried oregano:1 tsp
- Paprika:1 tsp
- Honey (optional):1 tbsp
- Salt:1.5 tsp
- Black pepper:1 tsp
- Red pepper flakes (optional):0.25 tsp
- Fresh parsley, chopped:2 tbsp
Instructions
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Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with foil or parchment for easy cleanup.
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In a small bowl, whisk together olive oil, lemon zest, lemon juice, minced garlic, honey (if using), dried oregano, paprika, salt, pepper, and red pepper flakes.
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Place the halved baby potatoes on the prepared sheet pan and toss with about half the lemon-garlic mixture. Spread them cut-side down in a single layer.
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Nestle the chicken thighs skin-side up among the potatoes. Brush or drizzle the remaining lemon-garlic mixture over the chicken, making sure the skin is well coated.
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Roast in the preheated oven for 20 minutes. After 20 minutes, add the trimmed green beans to the pan, tossing them with any pan juices and arranging them around the chicken and potatoes.
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Return the pan to the oven and roast until the chicken registers 165°F in the thickest part and the potatoes are tender, about 15–20 more minutes. If the chicken skin browns too quickly, tent loosely with foil.
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Remove the sheet pan from the oven and let rest for 5 minutes. Spoon any pan juices over the chicken and vegetables.
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Sprinkle with chopped fresh parsley and an extra squeeze of lemon if you like. Serve straight from the pan for a rustic, easy presentation.
Tips & Notes
- Use chicken thighs for the juiciest result; they stay tender and develop great crispy skin in high heat.
- Cut potatoes into similar sizes so everything finishes evenly—small baby potatoes are ideal.
- If you want the green beans with more bite, add them to the pan only for the last 8–10 minutes of roasting.
