Easy One Pan Lemon Chicken

why make this recipe

Easy One Pan Lemon Chicken is a delightful dish that combines the bright flavors of lemon with tender chicken and fresh vegetables. This recipe is perfect for busy weeknights when you want something delicious but don’t have much time to cook. With just one pan needed, cleanup is a breeze. The combination of chicken, baby potatoes, and green beans makes for a complete meal that everyone will love.

how to make Easy One Pan Lemon Chicken

Ingredients

• 4 pieces chicken thighs or breasts (bone-in preferred)
• 1/4 cup fresh lemon juice
• 1 tablespoon lemon zest
• 3 cloves garlic (crushed or minced)
• 2 tablespoons olive oil
• 1 tablespoon fresh thyme or rosemary
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 pound baby potatoes (halved)
• 8 ounces green beans or asparagus
• 1/4 cup fresh parsley (for garnish)
• 1 whole lemon (sliced)

Directions

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, mix the lemon juice, lemon zest, garlic, olive oil, thyme or rosemary, salt, and pepper.
3. Add the chicken pieces to the bowl and coat them well with the marinade. Let it sit for about 15 minutes.
4. In a large baking dish or a rimmed sheet pan, place the halved baby potatoes. Drizzle them with a bit of olive oil and season with salt and pepper.
5. Arrange the marinated chicken on top of the potatoes.
6. Scatter the green beans (or asparagus) around the chicken and potatoes.
7. Place the lemon slices on top of the chicken.
8. Bake in the preheated oven for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and is golden brown.
9. Once done, let it rest for a few minutes. Garnish with fresh parsley before serving.

how to serve Easy One Pan Lemon Chicken

Serve the Easy One Pan Lemon Chicken with a side salad or some crusty bread to soak up the delicious juices. This dish looks great on the table with the vibrant colors of the lemon and green beans.

how to store Easy One Pan Lemon Chicken

You can store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply place it in the microwave or warm it in the oven until heated through.

tips to make Easy One Pan Lemon Chicken

• Make sure to marinate the chicken for at least 15 minutes for better flavor. You can also let it sit longer in the fridge if you have time.
• Use fresh herbs for the best taste, but dried herbs can work in a pinch.
• You can add other vegetables like carrots or bell peppers based on what you have at home.

variation

For a spicier kick, add red pepper flakes to the marinade or serve with a spicy dipping sauce. You can also switch the chicken for fish, like salmon, for a lighter option.

FAQs

Can I use boneless chicken?
Yes, you can use boneless chicken, but adjust the cooking time to avoid drying it out.

What if I don’t have fresh lemon?
You can use bottled lemon juice, but fresh lemons provide a brighter flavor.

Can I prepare this dish ahead of time?
Yes, you can marinate the chicken a few hours or the night before for even more flavor. Just store it in the fridge until you are ready to cook.

Easy One Pan Lemon Chicken

A delightful dish that combines bright lemon flavors with tender chicken and fresh vegetables, perfect for busy weeknights.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Mediterranean

Calories: 450

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 4 pieces chicken thighs or breasts (bone-in preferred)
• 1/4 cup fresh lemon juice
• 1 tablespoon lemon zest
• 3 cloves garlic (crushed or minced)
• 2 tablespoons olive oil
• 1 tablespoon fresh thyme or rosemary Optional: use dried herbs if fresh is not available
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 pound baby potatoes (halved)
• 8 ounces green beans or asparagus
• 1/4 cup fresh parsley (for garnish)
• 1 whole lemon (sliced)

Method

 

Preparation

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, mix the lemon juice, lemon zest, garlic, olive oil, thyme or rosemary, salt, and pepper.
3. Add the chicken pieces to the bowl and coat them well with the marinade. Let it sit for about 15 minutes.

Assembly and Cooking

1. In a large baking dish or a rimmed sheet pan, place the halved baby potatoes. Drizzle them with a bit of olive oil and season with salt and pepper.
2. Arrange the marinated chicken on top of the potatoes.
3. Scatter the green beans (or asparagus) around the chicken and potatoes.
4. Place the lemon slices on top of the chicken.
5. Bake in the preheated oven for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and is golden brown.
6. Once done, let it rest for a few minutes. Garnish with fresh parsley before serving.

Notes

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven. For better flavor, marinate the chicken for at least 15 minutes, or longer in the fridge. Fresh herbs provide the best taste, but dried herbs can be used as a substitute. Consider adding other vegetables like carrots or bell peppers for added variety.