If you’re looking for something bright, flavorful, and low-effort to jazz up your weeknight routine, this One-Pan Lemon Chicken with Potatoes and Green Beans is about to become your new go-to. Imagine golden, crisp-edged potatoes, tender-crisp green beans, and juicy chicken breasts all soaked in a lemony herb butter sauce that screams sunshine in every bite. This is the kind of dish that’s simple enough to whip up after work, yet elegant enough to serve guests. Plus, clean-up is a breeze—because yes, it’s all roasted together on a single pan!
Zesty One-Pan Lemon Chicken with Potatoes and Green Beans
Prep Time 15 minutes mins
Cook Time 35 minutes mins
Total Time 50 minutes mins
Course Main Course
Cuisine American
Sheet Pan (Rimmed Baking Tray) Your MVP for this recipe. A large sheet pan (at least 13"x18") ensures even roasting. If your pan’s smaller, consider dividing the ingredients between two trays to avoid crowding.
Mixing bowls One large and one small. Use these for tossing the veggies and whisking the lemon sauce.
Tongs or Silicone Spatula For flipping chicken and tossing vegetables without tearing them apart.
Microplane or zester To get that perfect zest from the lemon. If you don’t have one, a fine grater works just fine.
Meat Thermometer Not essential, but highly recommended to make sure your chicken hits that safe and juicy internal temp of 165°F.
For the chicken and veggies
- 4 boneless skinless chicken thighs or breasts
- 1 pound baby potatoes halved
- 1/2 pound fresh green beans trimmed
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
For the lemon butter sauce
- Juice of 2 lemons about 6 tablespoons
- Zest of 1 lemon
- 3 tablespoons unsalted butter melted
- 2 tablespoons honey
- 3 garlic cloves minced
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
- 1 teaspoon Dijon mustard
Optional garnish
- Fresh parsley chopped
- Lemon slices for serving
Preheat and prep your sheet pan
Preheat your oven to 400°F (200°C). Line your sheet pan with parchment paper or lightly grease it to prevent sticking.
Toss the potatoes
In a large bowl, toss the halved baby potatoes with 1 tablespoon olive oil, 1/4 teaspoon salt, and a pinch of pepper. Spread them on the pan and roast for 10 minutes. Potatoes need a head start so they’re perfectly crisp by the end.
Make your lemon butter sauce
While the potatoes roast, whisk together the lemon juice, zest, melted butter, honey, garlic, thyme, and Dijon mustard in a small bowl. This fragrant mix is the soul of the dish, combining sweet, tangy, and savory in a way that would make any lemon butter chicken jealous.
Season the chicken and beans
Pat the chicken dry and rub with olive oil, salt, pepper, paprika, oregano, and garlic powder. In another bowl, toss the green beans with a bit of oil and seasoning too.
Assemble everything on the pan
After the potatoes have cooked for 10 minutes, take the pan out and push them to one side. Add the chicken and green beans. Pour the lemon butter sauce generously over the chicken and drizzle any extra across the vegetables.
Roast to perfection
Return the pan to the oven and roast for another 25 minutes, or until the chicken reaches 165°F and everything is golden and tender. If you want a bit more char, broil for 2-3 minutes at the end—but watch closely!
Rest and serve
Let the chicken rest for 5 minutes before slicing. Sprinkle with fresh parsley and add lemon slices for a vibrant finish.
Delicious Pairings to Complete the Meal
This dish already covers protein, starch, and vegetables, but if you’re feeling fancy, here are a few additions:
- Wine: A chilled glass of Sauvignon Blanc or Pinot Grigio complements the citrus notes beautifully. For a non-alcoholic option, try a sparkling elderflower lemonade.
- Bread: A crusty baguette or warm pita bread can soak up the leftover lemon sauce like a dream.
- Salad: A simple Greek salad or arugula tossed with feta and olives brings a fresh, Mediterranean flair that pairs naturally with the flavors in this dish.
- Dessert: Finish off with lemon sorbet or honey yogurt with fresh berries for a light, zesty ending.
FAQs
1. Can I use chicken thighs instead of breasts?
Absolutely! Thighs (especially bone-in, skin-on) are juicier and add more flavor. Just adjust the cooking time—thighs may need 5–10 extra minutes depending on their size.
2. How do I keep the chicken from drying out?
Make sure not to overcook it. Using a meat thermometer is the best way to ensure your chicken hits exactly 165°F. Letting it rest before slicing also helps lock in moisture.
3. Can I prep this in advance?
Yes! You can marinate the chicken in the lemon butter sauce for up to 24 hours in the fridge. Prep the potatoes and green beans a few hours ahead too. Just assemble right before roasting.
4. Is this recipe freezer-friendly?
The cooked chicken can be frozen, but the vegetables are best fresh. If you do freeze, store the chicken separately and reheat gently to avoid drying it out.
5. What if I want to add more veggies?
Totally doable. Bell peppers, cherry tomatoes, or zucchini would all roast well in this dish. Just be sure not to overcrowd the pan or you’ll steam instead of roast.
