Lemon Herb Chicken with Roasted Potatoes and Garlic Green Beans
A Blue Apron–style, chef-inspired weeknight dinner with lemon herb chicken, crispy roasted potatoes, and garlicky green beans. Balanced, fresh, and doable in under an hour.
Ingredients
- 2 boneless, skinless chicken breasts about 8–10 oz each; pound to even thickness if needed
- 1 tablespoon olive oil for chicken marinade
- 1 tablespoon fresh lemon juice about 1/2 lemon
- 1 teaspoon lemon zest from the same lemon
- 2 cloves garlic minced; or 1/2 teaspoon garlic powder in a pinch
- 1 teaspoon dried Italian seasoning or a mix of dried oregano and thyme
- 1/2 teaspoon kosher salt for chicken marinade
- 1/4 teaspoon black pepper freshly ground, for chicken marinade
- 3/4 pound baby potatoes halved; Yukon Gold or red potatoes work best
- 1 tablespoon olive oil for potatoes
- 1/2 teaspoon kosher salt for potatoes
- 1/4 teaspoon black pepper for potatoes
- 1/2 teaspoon smoked paprika or regular paprika
- 1/2 teaspoon dried rosemary or thyme optional, for potatoes
- 6 ounces fresh green beans trimmed
- 2 teaspoons olive oil for green beans
- 1 clove garlic minced, for green beans
- 1/8 teaspoon red pepper flakes optional, for a little kick
- 1/4 teaspoon kosher salt for green beans
- 1 tablespoon water for quick steaming green beans
- 1 tablespoon fresh parsley or chives chopped, plus more to taste, for garnish
- lemon wedges for serving
- flaky sea salt optional, for sprinkling at the end
- olive oil extra, as needed for searing chicken or greasing pan
Instructions
- Preheat your oven to 425°F (220°C). Line a sheet pan with parchment paper or lightly oil it. Wash and dry the potatoes, green beans, herbs, and lemon. Halve the baby potatoes. Trim the green beans. Zest the lemon, then cut it into wedges. Mince the garlic and chop the herbs.2 cloves garlic, 3/4 pound baby potatoes, 6 ounces fresh green beans, 1 tablespoon fresh parsley or chives, lemon wedges
- On the prepared sheet pan, toss the halved potatoes with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, 1/2 teaspoon smoked paprika, and 1/2 teaspoon dried rosemary or thyme if using. Spread in a single layer, cut side down. Roast for 20–25 minutes, flipping once halfway, until golden and tender.3/4 pound baby potatoes, 1 tablespoon olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, 1/2 teaspoon smoked paprika, 1/2 teaspoon dried rosemary or thyme
- While the potatoes start roasting, in a medium bowl combine 1 tablespoon olive oil, 1 tablespoon fresh lemon juice, 1 teaspoon lemon zest, 2 minced garlic cloves, 1 teaspoon dried Italian seasoning, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Add the chicken breasts and toss to coat well. Let marinate at room temperature for about 10–15 minutes.2 boneless, skinless chicken breasts, 1 tablespoon olive oil, 1 tablespoon fresh lemon juice, 1 teaspoon lemon zest, 2 cloves garlic, 1 teaspoon dried Italian seasoning, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper
- Heat a large skillet over medium-high heat. Add a drizzle of olive oil if needed. When the oil shimmers, add the marinated chicken breasts. Cook for about 4–6 minutes per side, depending on thickness, until golden brown and the internal temperature reaches 165°F (74°C). If the chicken browns too quickly, reduce heat to medium and cover for a couple of minutes.2 boneless, skinless chicken breasts, olive oil
- Transfer the cooked chicken to a cutting board and let it rest for at least 5 minutes so the juices redistribute.2 boneless, skinless chicken breasts
- While the chicken rests and the potatoes finish roasting, wipe out the skillet if needed. Add 2 teaspoons olive oil and heat over medium. Add the green beans and 1/4 teaspoon kosher salt. Cook, stirring occasionally, for 3–4 minutes, until they start to blister in spots. Add the minced garlic and red pepper flakes and cook for about 30 seconds, just until fragrant. Add 1 tablespoon water, cover, and steam for 2–3 minutes until the beans are crisp-tender and bright green.6 ounces fresh green beans, 2 teaspoons olive oil, 1 clove garlic, 1/8 teaspoon red pepper flakes, 1/4 teaspoon kosher salt, 1 tablespoon water
- Check the roasted potatoes. They should be golden, with crisp edges and tender centers. Roast a few more minutes if needed. Taste and adjust seasoning with a pinch of salt if desired.3/4 pound baby potatoes, 1/2 teaspoon kosher salt
- Slice the rested chicken breasts crosswise. Divide the sliced chicken, roasted potatoes, and garlic green beans between plates. Sprinkle with chopped parsley or chives, add lemon wedges on the side, and finish with a pinch of flaky sea salt if you like.2 boneless, skinless chicken breasts, 3/4 pound baby potatoes, 6 ounces fresh green beans, 1 tablespoon fresh parsley or chives, lemon wedges, flaky sea salt
Notes
Tips: Use fresh lemon if possible—the zest gives bright, restaurant-style flavor. Cut larger potatoes into 1-inch chunks so they roast in the same time. For an easier cleanup sheet-pan version, roast chicken and potatoes together and add green beans in the last 10–12 minutes. Leftovers keep up to 3 days refrigerated; reheat chicken gently, crisp potatoes in the oven or air fryer, and warm green beans briefly.
Nutrition
Calories: 550kcal
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