Baked Lemon Garlic Chicken with Roasted Potatoes and Green Beans

 

Description: This one-pan dish is perfect for beginners looking to make a cozy, flavorful meal without all the stress, mess and hassle. Juicy chicken thighs are baked with a zesty lemon-garlic marinade, alongside crispy roasted potatoes and tender green beans. It’s a complete meal that comes together easily and fills your kitchen with the most inviting aromas—great for a weeknight family dinner or a casual gathering with friends.

 

Prep Time: 15 minutes
Cook Time: 40 minutes
Servings: 4

Tools I Use:
Ingredients
For the Lemon Garlic Chicken:
  • 4 bone-in, skin-on chicken thighs (about 1.5 lbs)
  • 2 tbsp olive oil
  • 3 garlic cloves, minced
  • Juice and zest of 1 lemon
  • 1 tsp dried oregano
  • 1 tsp paprika
  • ½ tsp kosher salt
  • ¼ tsp black pepper
For the Roasted Potatoes:
  • 1 lb baby potatoes, halved
  • 1 tbsp olive oil
  • ½ tsp garlic powder
  • ½ tsp dried rosemary
  • ½ tsp kosher salt
  • ¼ tsp black pepper
For the Green Beans:
  • 12 oz fresh green beans, trimmed
  • 1 tbsp olive oil
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • Optional: Lemon slices and fresh parsley for garnish
Instructions:
  1. Preheat the Oven and Prep the Chicken:
    • Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup. 
    • In a large mixing bowl, whisk together olive oil, minced garlic, lemon juice, lemon zest, oregano, paprika, salt, and pepper. Add the chicken thighs and toss to coat. Let them sit while you prep the veggies.
  2. Prepare the Potatoes:
    • In another bowl, toss the halved baby potatoes with olive oil, garlic powder, rosemary, salt, and pepper. Spread them out in a single layer on one side of the baking sheet, cut-side down for the best crispiness.
  3. Bake the Chicken and Potatoes:
    • Place the marinated chicken thighs on the other side of the baking sheet, skin-side up. Pour any remaining marinade over the chicken.
    • Bake in the preheated oven for 25 minutes.
  4. Add the Green Beans:
    • While the chicken and potatoes bake, toss the green beans with olive oil, salt, and pepper.
    • After 25 minutes, remove the baking sheet from the oven. Push the potatoes to one side, and add the green beans to the empty space on the sheet. Return to the oven and bake for another 10-15 minutes, until the chicken reaches an internal temperature of 165°F, the potatoes are golden, and the green beans are tender-crisp.
  5. Serve:
    • Transfer the chicken, potatoes, and green beans to a serving platter or individual plates. Garnish with lemon slices and a sprinkle of fresh parsley for a pop of color. Serve warm and enjoy the cozy vibes!
Tips for Success:
  • Don’t Overcrowd the Pan: Make sure the chicken, potatoes, and green beans have enough space on the baking sheet to roast properly—if they’re too close, they’ll steam instead of getting crispy.
  • Check Doneness: If you’re unsure about the chicken, use a meat thermometer to check that it’s reached 165°F. If you don’t have one, pierce the thickest part of a thigh—the juices should run clear, not pink.
  • Make it Your Own: Swap the green beans for another veggie like baby carrots or broccoli if you prefer.
  • Extra Zest: Squeeze a little more lemon juice over the dish just before serving for a bright, fresh finish.