Sheet-Pan Lemon-Pepper Chicken with Roasted Green Beans & Baby Potatoes
This quick and flavorful sheet-pan dinner features juicy lemon-pepper chicken breasts, crisp-tender green beans, and golden roasted baby potatoes. Perfect for busy weeknights, it comes together in under 20 minutes for a complete, fuss-free meal.
- 4 pieces boneless, skinless chicken breasts
- 1 lb baby potatoes, halved
- 12 oz fresh green beans, trimmed
- 3 tbsp olive oil
- 1 whole lemon, zested and juiced
- 1 tsp freshly ground black pepper
- 1.5 tsp kosher salt
- 1 tsp garlic powder
- 1 tsp dried oregano
Advertisement
Instructions
Preheat oven to 450°F and line a large sheet pan with parchment paper or foil.
🌡️ 450°FIn a large bowl, toss halved baby potatoes with 1 tablespoon olive oil, 0.5 teaspoon salt, and half the lemon zest. Spread in a single layer on the sheet pan.
Roast potatoes for 8 minutes while you prep the chicken and green beans.
⏱️ 8 minutes 🌡️ 450°FMeanwhile, brush chicken breasts with 1 tablespoon olive oil, sprinkle with black pepper, remaining salt, garlic powder, oregano, remaining lemon zest, and half the lemon juice.
Toss green beans with remaining 1 tablespoon olive oil and a pinch of salt.
Remove sheet pan, nestle chicken breasts and green beans among potatoes. Return to oven and roast for 10 minutes or until chicken is cooked through (internal temp 165°F) and potatoes are golden.
⏱️ 10 minutes 🌡️ 450°FDrizzle everything with remaining lemon juice before serving.
Advertisement
Nutrition Information
Per serving. Values are approximate and may vary.
Frequently Asked Questions
Reviews
No reviews yet. Be the first to rate this recipe!
