Easy Sheet Pan Lemon Herb Chicken
- Cook Time: 45 minutes
- Total Time: 45 minutes
- Diet: Gluten-Free
Ingredients
Scale
- 1.5 lbs chicken breasts or thighs (boneless, skinless)
- 1 lb baby potatoes, halved (or quartered if large)
- 1/2 lb fresh green beans, trimmed
- 3 tablespoons olive oil
- 1 large lemon (juiced and zested)
- 3 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Optional: Fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a large rimmed baking sheet with non-stick spray or line it with parchment paper for the easiest possible cleanup later.
- In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, dried oregano, salt, and black pepper. This mixture will serve as the primary seasoning for both the chicken and the vegetables.
- Place the chicken, potatoes, and green beans on the prepared sheet pan. Pour the marinade over everything. Use your hands or a set of tongs to toss the ingredients until they are thoroughly and evenly coated with the herb mixture.
- Spread the ingredients out into a single layer. Make sure the chicken pieces are not covered by vegetables so the heat can circulate properly. Position the potatoes cut-side down for maximum browning.
- Place the pan in the oven and roast for 25 to 30 minutes. The chicken is done when it reaches an internal temperature of 165°F (74°C) and the potatoes are fork-tender and golden brown.
- Remove the pan from the oven and let the chicken rest for 5 minutes before slicing. This helps keep the meat juicy. Sprinkle with fresh parsley and an extra squeeze of lemon if desired before serving.