One Pan Lemon Garlic Chicken and Green Beans
Juicy lemon garlic chicken roasted on a single sheet pan with crisp-tender green beans. Bright, fresh flavor, minimal cleanup, and a realistic 30-minute weeknight dinner you’ll want to repeat.
Equipment
- Large sheet pan (half-sheet size)
- Parchment paper or foil
- Small mixing bowl
- Whisk or Fork
- Tongs
- Instant-read meat thermometer
- Cutting board and knife
Ingredients
For the Chicken
- 4 boneless, skinless chicken breasts similar size (about 6–8 oz each)
- 2 tbsp olive oil
- 4 cloves garlic finely minced (or grated)
- 1 lemon zest of 1 lemon + 3 tbsp juice (about 1 lemon)
- 1 tsp kosher salt
- 1/2 tsp black pepper freshly cracked if possible
- 1 tsp Italian seasoning
- 1/2 tsp paprika smoked or regular
- 1 tsp Dijon mustard optional, adds depth and helps the sauce cling
- 1 tsp honey optional, balances lemon acidity
For the Green Beans
- 1 lb fresh green beans trimmed
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes optional, for gentle heat
To Finish (Optional)
- fresh parsley chopped
- lemon wedges for serving
- 1 tbsp butter optional, toss with hot green beans for extra flavor
Instructions
- Heat the oven: Preheat to 400°F (200°C). Line a large sheet pan with parchment or foil. A hot oven and a roomy pan help everything roast instead of steam.
- Prep the chicken for even cooking: Pat chicken breasts very dry. If one side is much thicker, lightly pound to a more even thickness so the center cooks through before the outside dries out.
- Trim and dry the green beans: Trim ends. If you rinsed them, dry well. Wet beans turn soft and pale instead of getting those roasted edges.
- Mix the lemon garlic sauce: In a small bowl, whisk 2 tbsp olive oil, minced garlic, lemon zest, lemon juice, salt, pepper, Italian seasoning, and paprika. Optional: whisk in Dijon and honey for a more rounded flavor.
- Coat the chicken: Place chicken on one side of the sheet pan. Spoon or brush the lemon garlic mixture over the top, then flip and coat the other side so it’s evenly covered (garlic included).
- Season the green beans: Add green beans to the other side of the pan. Drizzle with 1 tbsp olive oil, sprinkle with salt and pepper (and red pepper flakes if using), then toss right on the pan until coated.
- Spread everything out: Arrange green beans in a single layer and keep a bit of space between the chicken pieces. Crowding makes the vegetables steam and the chicken cook unevenly.
- First roast: Roast for 18 minutes. This gets the chicken started while the beans begin to soften. At this point you’ll see the chicken turning opaque and the beans wrinkling slightly.
- Flip for better texture: Use tongs to flip or stir the green beans so more surface area touches the pan. If the chicken pieces are sitting in pooled juices, nudge them so the bottoms aren’t “boiling” in liquid.
- Finish roasting: Return to the oven for 8–12 minutes, depending on chicken thickness. Start checking at the 8-minute mark.
- Use a thermometer: Chicken is ready at 165°F (74°C) in the thickest part. Pull it as soon as it hits temp. Overbaking is the main reason lemon chicken turns dry.
- Optional quick browning: If you want more color, broil for 1–2 minutes at the end. Watch closely because garlic can burn fast under the broiler.
- Rest for juiciness: Remove pan from oven and rest the chicken 5 minutes before slicing. Resting keeps juices in the meat instead of on the cutting board.
- Finish and serve: Slice chicken, sprinkle parsley, and serve with lemon wedges. Optional: toss hot green beans with a small pat of butter for extra gloss and flavor.
Notes
Timing guide: Thin chicken breasts (about 1/2–3/4 inch thick) often finish in 24–28 minutes total. Thicker pieces can take 30–35 minutes. A thermometer gives the best result every time.
Roasting vs steaming: Use a large pan and keep ingredients in a single layer. If the green beans are piled up, they soften too much and won’t get roasted edges.
Flavor balance: Lemon can taste sharp if your fruit is extra tart. The optional teaspoon of honey smooths it out without turning the dish sweet.
Make-ahead: Mix the lemon garlic sauce up to 24 hours ahead and keep refrigerated. Trim green beans ahead too. Assemble right before baking for best texture.
Storage: Refrigerate leftovers up to 4 days. Reheat gently at 325–350°F or in short microwave bursts. Add a squeeze of lemon after reheating to wake up the flavor.