My Sheet Pan Lemon Chicken Dinner is simple, light, and easy because everything roasts on one pan.

Update: This recipe was originally published in 2019 and has been republished with all new photos.

If you don’t know by now that I’m a fan of meals where everything cooks together then you must be new here. Hi. I’m Christina. Welcome.

But in all seriousness I do love mixing proteins and veggies together. It makes the prep and the clean up so much easier, doesn’t it?

I am clearly not one of those people who doesn’t want different foods touching on the plate. Heck no. I just want to mix it all up together and eat it from a bowl.

This Sheet Pan Lemon Chicken Dinner is light and full of the bright flavor of lemon. It’s a delicious meal to whip up for the family or just meal prep for you to enjoy throughout the week. It only takes 30 minutes from start to finish!

For this recipe you’ll need (full list of ingredients and instructions are in the recipe card below):

  • Chicken breasts
  • Green beans
  • Baby dutch yellow potatoes
  • Lemon juice
  • Olive oil
  • A few simple seasonings

In this recipe we’re roasting the chicken, green beans, and baby dutch yellow potatoes with lemon juice, olive oil, and a few seasonings. It all roasts in the oven for about 20 minutes. To add a little color to your chicken you can use the broiler for an extra minute or two at the end. That’s it! I told you it was simple!

What size sheet pan is best to use?

I use a 12 x 17 baking sheet for all my sheet pan recipes. This accommodates a lot of food without overcrowding. If your baking sheet is smaller, use two instead of one. (Don’t overcrowd.)

Can you use a different type of potato?

Yes. You can use yellow, gold, russet potatoes if you like. Just cut them into 1-inch pieces for this recipe.

Can you leave the green beans whole?

You can but I recommend cutting them into halves or thirds so that all our ingredients are similar in size. This means you can get a little of something in every bite which is the idea behind this dish!

Can you use frozen green beans?

Definitely no. Frozen green beans do not do well in the oven so stick with fresh for this recipe. Save the frozen green beans for the skillet like in my Garlic Green Beans.

Does this sheet pan meal freeze well?

Yes! Thaw and reheat in a skillet on the stovetop or in the microwave.

More sheet pan recipes:

Beef Tips with Veggies

Sheet Pan Cashew Chicken

Steak with Roasted Veggies

Sheet Pan Sausage & Veggies

Pistachio Herb Crusted Salmon with Asparagus

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Sheet Pan Lemon Chicken Dinner

This Sheet Pan Lemon Chicken Dinner is ready in 30 minutes and you’ll love the light lemon flavor! 

Ingredients

  • 1 1/2 lbs chicken breasts, cut into 1-inch pieces, boneless and skinless, about 3 chicken breasts
  • 12 oz fresh green beans, cut into halves or thirds
  • 12 oz baby dutch yellow potatoes, cut into 1-inch pieces
  • 4 tbsp lemon juice
  • 2 tbsp olive oil, extra virgin
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 3/4 tsp salt
  • 1 tbsp dried basil
  • Optional: fresh chopped herbs for garnish (I like basil or rosemary for this recipe.)

Instructions

  • Preheat oven to 425 degrees.
  • Spread green beans, potatoes, and chicken on a 12×17 baking sheet.
  • In a small bowl stir together olive oil, 3 tbsp lemon juice (save the extra 1 tbsp for later), onion powder, garlic powder, salt, and dried basil. Pour mixture over the chicken, green beans, and potatoes on the baking sheet. Stir so everything is coated and then spread out all ingredients in a single layer. 
  • Bake for 20 minutes or until chicken is cooked through and veggies are tender. You can serve as is but if you'd like to get a bit of browning on everything carefully move the oven rack up to the top. Turn the broiler on high. Broil for about 2 minutes (check it so you don't burn anything).
  • Remove pan from oven. Drizzle remaining 1 tbsp of lemon juice. Optional: top with any chopped fresh herbs you have. (I like rosemary or basil here.) Serve!

Notes

I use a 12 x 17 baking sheet for all my sheet pan recipes. This accommodates a lot of food without overcrowding. If your baking sheet is smaller, use two instead of one. (Don’t overcrowd.)
If you don’t have baby dutch yellow potatoes you can use regular yellow or gold potatoes. Just make sure you’re cutting them down to the appropriate size. If they’re too large or too small they’ll be under done or over done.

Nutrition

Calories: 337kcal, Carbohydrates: 18g, Protein: 39g, Fat: 11g, Saturated Fat: 2g, Cholesterol: 108mg, Sodium: 647mg, Potassium: 1187mg, Fiber: 4g, Sugar: 3g, Vitamin A: 640IU, Vitamin C: 27.9mg, Calcium: 77mg, Iron: 4.7mg
Did you make this recipe?Tag @thewholecook and hashtag it #thewholecook on Instagram.

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