4.4 from 72 votes
Lemon Chicken Sheet Pan Dinner
This one pan, easy cleanup, lemon chicken sheet pan dinner features juicy chicken, tender potatoes, green beans and lots of bright lemon flavor.
Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 4
Calories: 401 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 4 boneless skinless chicken breasts
- 1 1/2 pounds Yukon gold potatoes cut in pieces
- 10.8 ounces frozen green beans slightly thawed
- 3 tablespoons olive oil divided
- 2 teaspoons dried rosemary
- 2 teaspoons dried thyme
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 lemon juiced and zested
- 1 lemon cut into half-moon slices for garnish, optional
Instructions
- Preheat oven to 425°F. Line a large sheet pan with parchment paper or lightly grease it.
- In a small bowl, mix the dried rosemary, thyme, garlic powder, onion powder, salt, pepper, lemon zest, and all the juice from one lemon. 2 teaspoons dried rosemary, 2 teaspoons dried thyme, 2 teaspoons garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, 1/2 teaspoon ground black pepper, 1 lemon
- Brush each chicken breast with 1 tablespoon of olive oil, then rub half of the herb-lemon mixture evenly over all the chicken breasts. Place the seasoned chicken on one side of the sheet pan. 4 boneless skinless chicken breasts, 3 tablespoons olive oil
- In a large bowl, combine the halved potatoes, 1 tablespoon olive oil, and the remaining herb-lemon mixture. Toss to coat evenly. Arrange the potatoes on the other side of the sheet pan. 1 1/2 pounds Yukon gold potatoes
- Roast the chicken and potatoes in the oven for 20 minutes. Meanwhile, toss the slightly thawed green beans in the remaining 1 tablespoon olive oil and a pinch of salt and pepper.
- After 20 minutes, remove the pan from the oven. Push the chicken and potatoes to one side, and spread the green beans on the empty side of the sheet pan. 10.8 ounces frozen green beans
- Return the pan to the oven and roast for an additional 20-25 minutes, until the chicken reaches an internal temperature of 165°F, the potatoes are tender, and the green beans are slightly crisp and caramelized.
- Let the chicken and vegetables rest for 5 minutes before serving. Garnish with lemon slices, if desired. 1 lemon
Cup of Yum
Notes
- Refer to the article above for more tips and tricks.
- The calories shown are based on the recipe serving 4, with 1 serving being 1/4 of the chicken/potatoes. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition Information
Calories
401kcal
(20%)
Carbohydrates
42g
(14%)
Protein
30g
(60%)
Fat
14g
(22%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
0.01g
Cholesterol
72mg
(24%)
Sodium
730mg
(30%)
Potassium
1401mg
(40%)
Fiber
8g
(32%)
Sugar
5g
(10%)
Vitamin A
599IU
(12%)
Vitamin C
73mg
(81%)
Calcium
83mg
(8%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 401
% Daily Value*
| Calories | 401kcal | 20% |
| Carbohydrates | 42g | 14% |
| Protein | 30g | 60% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 72mg | 24% |
| Sodium | 730mg | 30% |
| Potassium | 1401mg | 30% |
| Fiber | 8g | 32% |
| Sugar | 5g | 10% |
| Vitamin A | 599IU | 12% |
| Vitamin C | 73mg | 81% |
| Calcium | 83mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.