45-minute dinner
Sheet Pan Lemon Garlic Chicken and Potatoes
Golden potatoes, juicy lemon-garlic chicken, and crisp green beans share one pan in this easy 45-minute dinner with an estimated 36 grams of protein per serving.
Published
By Noah BennettWeeknight recipe developer
- Total time
- 45 min
- Serves
- 6
- Est. protein
- 36g
Why this one is weeknight-friendly
- One pan handles the whole dinner. Chicken, potatoes, and green beans cook together.
- Thin cutlets keep things moving. They roast quickly while the potatoes finish.
- The flavor stays simple. Lemon, garlic, and oregano do the heavy lifting.
A few helpful tips
Give the potatoes a 12-minute head start so they have time to brown. Use similarly sized chicken cutlets and check each piece for doneness, since thinner pieces may finish first.
Easy swaps
Broccoli florets or asparagus can replace the green beans. Cut larger vegetables into small pieces so they finish with the chicken.
Save the leftovers
Refrigerate in a covered container for up to 3–4 days. Reheat the chicken to 165°F before serving.
The recipe
Sheet Pan Lemon Garlic Chicken and Potatoes
Ingredients
- 1 1/2 pounds baby potatoes, halved
- 2 tablespoons olive oil, divided
- 1 1/2 teaspoons kosher salt, divided
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 6 thin chicken breast cutlets, about 2 pounds total
- 12 ounces green beans, trimmed
- 3 garlic cloves, minced
- 1 lemon, zested and juiced
Instructions
- Heat the oven to 425°F. Toss the potatoes with 1 tablespoon olive oil, 1/2 teaspoon salt, garlic powder, oregano, and black pepper on a large rimmed sheet pan. Roast for 12 minutes.
- Pat the chicken cutlets dry. Stir the remaining 1 tablespoon olive oil, remaining 1 teaspoon salt, minced garlic, lemon zest, and lemon juice together in a small bowl. Brush half of the mixture over both sides of the chicken.
- Turn the potatoes and push them to one side of the pan. Add the chicken and green beans, then drizzle the beans with the remaining lemon mixture.
- Roast for 15–18 minutes, until the thickest part of each chicken cutlet reaches 165°F and the potatoes are tender. Rest the chicken for 5 minutes before serving.
Food safety: Cook poultry to 165°F as measured in the thickest part. Refrigerate leftovers within 2 hours.
About the protein estimate36g per serving is an estimate based on standard ingredient data. Brands, substitutions, and portion sizes change the result. View the source.