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Roasted Lemon Chicken with Veggies including green beans and red potatoes. One of the easiest and yummiest dinner recipes!
Lemon flavor compliments chicken so well. This is one of our favorite lemon chicken recipes, but we also love Chinese Lemon Chicken, and Lemon Pepper Chicken!
A weeknight dinner hero
I bet you’re wondering what you should do for dinner. Well, wonder no more. This Lemon Chicken with Veggies dish is just begging for you to make it.
It seems like there are millions of different ways to make chicken. This recipe is a new way for us! It’s simple, delicious, and perfect for dinner! It also includes some amazing vegetables (which can be changed up based on what which you love most).
I love being able to throw something together before the kids get home from school, then let it cook while we do homework. It’s ready and perfect just in time for dinner. No crazy kids running around the kitchen at 5 o’clock while you’re trying to figure out what to make. Try it out and I bet you’ll love how smoothly your dinner prep (or as I like to call it “witching hour”) goes.
Quick and easy prep
PREP DISH. Coat a large baking dish with 1 TB of the olive oil. On the bottom of your dish, arrange lemon slices in a single layer.
VEGGIES. Combine the remaining oil, lemon juice, garlic, salt, and pepper In a large bowl. One by one, you will need to coat the green beans, then potatoes in the oil mixture. A the green beans first, toss to coat, and use tongs to remove and place on top of the lemon slices.
Next, add the potatoes to the olive-oil mixture and toss to coat. Using your tongs again, arrange the potatoes over the green beans, along the inside edge of the dish. Tip: make sure the potato pieces are no larger than an inch, or they may not cook completely.
CHICKEN. Coat the chicken in the oil mixture and place in your dish. Pour any remaining olive-oil mixture over the chicken.
BAKE. Cook at 350 for 60-75 minutes (or until potatoes and veggies look soft and chicken is cooked through). Serve warm.
Can you prep everything and leave it in fridge to cook for the next day? This can definitely be done, but I do suggest keeping your vegetables and raw chicken separated while sitting in the fridge overnight, just to be safe.
I would prep all the veggies in the pan, cover it, then place it in the fridge. Prep and store the chicken in a separate container or bag and when you’re ready to cook it, put the chicken in the pan with the veggies.
Make it your own
Other veggie options. Some veggies cook faster than others, so be sure that the combination of vegetables you’re using take about the same time to cook. Here are some ideas:
- Carrots
- Asparagus
- Brussel sprouts
Can you use other types of chicken? Yes! Do be aware that bone-in and skin-on chicken does take longer to cook than boneless and skinless. Chicken that is thinner, like chicken tenders, will cook faster so you may need to adjust the timing accordingly.
One thing I would watch out for with the thinner chicken is your vegetables not having enough time to cook. I would start cooking the vegetables first and then add the chicken to it later so it doesn’t leave you with anything under or overcooked.
Lemon flavor too strong? If you prefer less of a lemon flavor, just use one lemon and cut it in half. Juice one half, and thinly slice the other. Use according to directions.
prefer the Crockpot?
This lemon chicken recipe can easily be done in the crockpot. It will take longer to cook, but it is an option. Prepare everything the same, just placing it in the crockpot instead of a pan. Cook it for 4 hours on high and 8 hours on low.
We love all the hearty veggies with this chicken and feel like you get an entire meal with this one recipe. Be sure to try it out and let us know how it goes. 😉
For even more chicken recipes, check out:
Lemon Chicken with Veggies Recipe
Ingredients
- 6 tbsp Olive oil
- 2 lemons 1 thinly sliced, 1 juiced
- 4 tsp minced garlic
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 3/4 lb green beans trimmed
- 8 small red potatoes quartered
- 4 boneless skinless chicken breasts
Instructions
- Coat a large baking dish with 1 TB of the olive oil. On the bottom of your dish, arrange lemon slices in a single layer.
- Combine the remaining oil, lemon juice, garlic, salt, and pepper In a large bowl. One by one, you will need to coat the green beans, potatoes and chicken in the oil mixture. Start by adding the green beans first. Toss to coat. Then, using tongs, remove the green beans and place them on top of the lemon slices. Next, add the potatoes to the olive-oil mixture and toss to coat. Using your tongs again, arrange the potatoes over the green beans, along the inside edge of the dish. Last, coat the chicken in the oil mixture and place in your dish. Pour any remaining olive-oil mixture over the chicken.
- Cook at 350 for 1 hour - 1 hour and 15 minutes (or until potatoes and veggies look soft and chicken cooked through). Serve warm.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Adapted from realsimple.com.
Checked my dish at 35 mins. My chicken was very done and dry while the potatoes were just right. The seasoning was good, but the chicken had little to no lemon flavor while the veggies were overly so. Sounds like a good dish, but needs some adjusting.
Thanks for the feedback on the recipe and for giving it a try!
why do you not cover this dish?
No foil just helps the chicken crisp up a little on the outside to a nice golden brown. If it is looking golden but the internal temperature still isn’t cooked through, you can put some foil on the top.
75 mins is not enough chicken is cooked but veggies not enough
Thanks for the feedback and giving the recipe a try!
The chicken and potatoes were great! However, the lemon slices completely saturated the greenbeans. They became bitter and we couldn’t eat them. I would make again with a lot less lemon, maybe just add some juice to the oil mixture.
Trying right now! Excited!
Hope you liked it!
I cook this dish by myself for my family basic on your writing. Do you belive that it is very good, everyone in my family like this dish. Thanks for your sharing.
You are so welcome!! I am so glad everyone liked it 🙂 Thank you!
I love this dish! So easy to put together, healthy and great tasting!
I absolutely LOVED this recipe! It was so light and Healthy. It was good as leftovers too.
Lemon chicken is so delicIous. I love the added veggies in the recipe. Also, The leftover chicken makes a good ADDITION to a lunch time salad.
One pot dishes are my favorite and this dish is on my list to make! YUM
This was such a simple weeknight meal, thr whole family loved it.
This is the perfect healthy and delicious weeknight dinner! Yum!
I love how easy and simple this recipe is! The flavor is perfect!
What a delicious looking meal! A restaurant worthy dish, indeed! Looking forward to making this for dinner tomorrow!
Love this dish! It’s light & healthy & the perfect amount of lemon!
I would love to see this recipe for salmon filet, it would be great and would just need a couple of adjustments like cooking temp & time for the salmon
That is a great idea! Thanks!
See Below….. You misspelled Pepper as in Black Pepper.
INGREDIENTS
1/2 tsp freshly ground black pepepr
Just thought you would like to know.
Oops..thank you!!
I made the chicken and it came out dry. How do you keep it from being dry
It was delicious and so easy to make!
Thank you for sharing that 🙂
Lemon garlic is such a tasty flavor combo! Pinning this to try later!
Thank you!! I sure hope you like it 🙂
I love chicken , its my favorite meal , but with your way of cooking it , i love it more
Awe, you are so nice! Thank you so much!
This was so tasty, but you must love lemons! I added carrots to it as well and let all the veggies bake covered with foil for 30 minutes while the chicken marinaded. After thirty minutes, I added the chicken and baked for an hour uncovered. I also added rosemary, oregano, and Italian seasoning to the mix. I did run out of the olive oil/lemon marinade by the time I got to the chicken. I just mixed half of the original recipe so I had enough To coat the chicken. We like a lot of seasoning and flavor! Anyways, it was delish and my husband went back for seconds.
That sounds delicious, so thank you for sharing what you did. Glad you both liked it!
I made this sunday night, and found it was waaaaaay tOo lemony and bitter. We only ended up eating the chicken. I maY make It again, but will only put slices lemons under where the chicken would go.
Thank you for giving it a try. You for sure could do that 🙂
this was a big hit! I also added a bit of seasoning (onion powder and herbes de provence) to the chicken and then broiled the potatoes a little longer at the end. great recipe, thank you!
I am so glad it was a hit!! That all sounds great! Thank you for sharing that!
Would sweet potatoes be good with this?
I bet they would!! I’ll have to try that myself! Thanks!
This was an amazingly good meal. I had to double the dipping mixture because it was almost gone by the time I had to coat my potatoes. I was worried about it coming out greasy but it didn’t. I cooked it exactly 1 hour and 15 mint but the chicken was still white, next time I will put it under the broiler to darken the top slightly. I would recommend this to everyone, it was great and my guests loved it.
Thank you so much for sharing that, Mary Anne! I am so glad you liked it 🙂
Can I use bone in skin on for this recipe.
You could use whatever you like best 🙂 Hope you like it!!
Unfortunately, the entire meal was too lemony. Each bite, green beans, potatoes and chicken all had the overpowering taste.
Thank you for giving it a try 🙂
I tried this recipe tonight on a very large group of picky eaters and everyone loved it! Because I knew their “sensitive palettes” would like a more mild flavor, and because of all the reviews, I only used one large lemon to line the bottom of two pans and half a lemon for the coating. I added a few more breasts (halved) and some fresh rosemary sprigs from our garden as well. Covered for an hour and a half, this dish turned out great!! I definitely recommend the aluminum foil though! Thanks to Lil Luna and all the reviewers for pointers on a great recipe that my family wants in the regular rotation!
You are so welcome & thank you so much! I am glad it was a hit!
hi thanks for this recipe am going to make it today but i wonder which kind of side dish can make mach better rise or pasta?
thank you .
Really, either would be great! Whichever one you like more 🙂
ROSEMARY IS A GREAT IDEA; IT’S ONE OF MY GO-TOS, ESPECIALLY WITH LEMON, OLIVE OIL, AND GARLIC!
Yes, I agree!
I’m definitely going to make this soon. I will use more garlic, some thinly sliced onion, and rosemary. I’ll skip the potatoes; I”m not a fan of potatoes and don’t think they go well with chicken. Definitely rice or pasta, cooked separately I guess as pasta cooked that long could get mushy. and rice will soak up all of the yummy sauce.
Sounds perfect!! Hope you like it!!
Made this tonight and I loved it! It’s healthy, and you definitely know that as you’re eating it, lol. I used a little extra olive oil and lemon because I like extra sauce. Maybe next time I can doctor the sauce up a bit to thicken it. Very good though!
Yay! Glad you loved it! Thank you for sharing!
I’d use cornstarch.
Thank you for this recipe! I am so excited to try it tonight! Did you turn the vegetables and chicken half way through?
I did not, but you can if you’d like 🙂 I hope you liked it! Sorry, to not have gotten back to you sooner!
I followed recommendations from the other reviews and used less lemon (I only used half a lemon for juice and half a lemon for slices). I left out the potatoes because of the difficulty other reviewers had with them not cooking all the way through and served it with rice on the side. The flavor was really good but the chicken was way over cooked. One hour for boneless skinless chicken breast in my opinion is too long. After one hour the temperature of the chicken was 185 degrees F! I would recommend starting the potatoes first, then add the chicken and green beans which should only need about 30 minutes at 350. Just be sure to check the internal temp ????
Thank you for trying it & sharing what you did 🙂
I’m surprised no one mentioned the amount of garlic you need to add! I pretty much followed the recipe to the letter, except for the salt, ginger and pepper. My mom found the amount of garlic over powering both in smell and taste and couldn’t finish the rest of it. I also found the lemon a tad over powering but I have a seasoned pallet.
If I remade this I would suggest only a quarter of the lemon on the bottom and half a teaspoon of minced garlic.
Otherwise, great recipe! Thank you!
Thanks for giving it a try. That is why I love cooking/baking..you could adjust any recipe to your liking 🙂
Hi i was wondering if you could prep everything together in the pan & leave in fridge for the next Day to cook?
I am sure you could. I personally haven’t, but I don’t see why you couldn’t 🙂
This was too lemony for our taste. And i love lemon. The vegetables were so bitter. The chicken was great though. Definatly will seperate my vegetables next time.
Thanks for giving it a try 🙂
Loved this!!! I did put the potatoes in the microwave they were perfect I added the McCormick lemon pepper seasoning to it as well ( we love lemon!) I also did asparagus as we don’t all agree with the green bean 😉 thank you for sharing this dish!!!
Sounds great!! Thanks so much! I’m glad you loved it!
Do you know the nutrition facts for this lemon chicken?
I am sorry I do not 🙁
I made this tonight but I used boneless skinless chicken thighs instead with half the lemon (due to most of the comments). Spices I had to wing it using rosemary, dillweed, lemon pepper and italian seasoning. It required more oil to coat everything. I also used baking potatoes 6 as I served 6 people. I wish I had used both lemons now. Everyone loved it!! I’ll make this again for sure.. very easy! Thank you!
That sounds good! Thank you for trying it & for letting me know! Happy you liked it 🙂
You know it’s a winner when your kid not only eats all the green beans on his plate but asks for more. The lemon amount was perfect for our lemon loving family. I cooked it for 1hr & 15mins covered in foil and then on broil for about another 6. The chicken came out super tender and juicy, but the potatoes still could’ve used a few more minutes.
That’s awesome! I’m glad he liked it 🙂 Thank you so much for letting me know!
Hi I am trying this recipe tomorrow- so excited! The store only had chicken breast tenders. Do you suggest I put the potatoes and green beans in first and then add chicken so the chicken doesn’t become over cooked? Any tips appreciated!
I would think that would work. I haven’t tried it with the tenders. I know they wouldn’t need to cook as long as the breasts. I just can’t tell you a specific time to put them in, since I haven’t tried it. Hope you like it!
Made this for dinner tonight. Came out perfect. Yummy. My family likes lemony things so this was not too tart at all.
Great 🙂 Thank you for letting me know!
How many calories is this per serving?
Oh, I am sorry, I do not have that information.
I tried this tonight but did not have green beans so I substituted zucchini. I really enjoyed the recepie but it needs more seasoning. Next time I will add some fresh rosemary.
That’s a great option! Rosemary would be good! Thank you!
Made this last night and we loved the flavor of the chicken! It was moist, not bitter and it was delicious! Agree with some of the others that the potatoes and green beans could have been a little more done so next time (and there WILL be a next time!), I’ll put them in first for a half hour or so then will add the chicken. Thank you for sharing this recipe – my husband and I really enjoyed it!
I love to hear that! Thank you so much for trying it and for letting me know.
I made this a while back and the lemon was good but maybe a bit much! Trying it again tonight without! Thanks for a great recipe, though! 🙂
What did you think?
Wow thank you Kristyn! My better half and I work long hours, you just saved us hours learning how to cook! We had planned on going through cooking books together, but with your simple and quick videos. We are now going to do a fun couples cooking nights around your food. Your website will be our go to place! Thanks for making something complex into a simple and rewarding outlet for help us have a more rewarding life as we will never eat pre-made meals again thanks to your fantastic talents! Murphy
Awe, you are so kind!! Thank you so much!!! I love being able to share quick, easy, & yummy recipe ideas!! Glad you could find some to try 🙂 Thanks again & happy cooking!!
Thanks so much for the recipe. I tried it last Wed and everybody loved it at homem. Really delicious!!
I’m so glad everyone liked it!! Thanks so much for letting me know & for trying it!
Baked at 350 for 1 hr 15 min. Potatoes were still crunchy, and I cut them up small. Also the green beans were crunchy. I recommend covering the dish with foil for an hr., then broiling for a few minutes for a lovely brown crust. Also, too much lemon. Next time I would omit the sliced lemon.
Since all ovens are different, cooking times may vary. Thanks so much for giving it a try!
Made this last night, except used asparagus instead of green beans as husband doesn’t like green beans. Also, used chicken thighs as I had them on hand. We loved this!! Flavorful, moist and so yummy!!! Will definitely be making again and again.
Yay!! Thanks for sharing your changes. I’m so glad you all liked it!
This is great for my husband. Being on a gallbladder diet is very bland. This recipe has taste! I just have to remind him not to eat too much.
I’m glad he can eat it 🙂 It definitely isn’t bland! Thanks!
Love lemon – this looks amazing!!
Then you need to try this 🙂 Let me know what you think. Thank you!
Hubby agrees, this is the best chicken I have ever made. Main alterations are that after I tossed the chicken in the olive oil mix per the recipe, but I seasoned each breast after that with onion powder, garlic powder, italian seasoning and more salt & ground pepper. Most flavorful chicken ever. I also squeezed a bit of orange over top of the chicken to keep the citrus theme, but to break up the lemon and give a tiny bit of sweetness. After 1hr 10min I pulled the chicken, cranked the oven to 425, put some garlic salt and a 1/4 cup of butter over the potatoes and green beans, and baked for another 18 minutes. In the future, I may try doing asparagus instead of green beans. Great base recipe.
That sounds great! I’m glad it was a hit. Thanks so much for sharing!
How about some nutrition info? Not many of the recipes on Pinterest have any nutrition information such as: How many carbs? I cook for someone with Type 2 diabetes and need the carb & sugar information.
This is delicious. I read some of the comments that it was bitter, so I cooked for 1hr, let it cool. drained the liquid, rearranged Again and cooked the veggies a little more for 15m and added salt. I added the chicken and coated with the excess juice. so delicious, thank you for this recipe :).
So, glad you liked it! Thank you for sharing your tips!
Made this tonight, it was very good and I will make it again. I will need to tweak it a little… had to cook it longer to cook the potatoes, I used boneless chicken breast and it was a little dry due to cooking time. Even though I cooked it longer the potatoes could have been cooked more. I may put potatoes and green beans in first for 30 to 40 minutes and cover in foil before adding the chicken and continue cooking or I may boil the potatoes first. The flavor was wonderful as long as you love lemon, which I do. I would definitely recommend this dish????
Thanks so much for sharing that!! I’m glad you liked it!
This was GREAT! I made it just as you said except I prefer chicken thighs instead of breasts. My husband is super-picky and he ate every bite. We love lemon and this was tangy and flavorfull. Thanks for the wonderful recipe that I will try with different variations. Next time asparagus. Think I’ll give Brussels sprouts a try too. Yummy!
That makes me so happy to hear! Yes, there are so many different things you can add! Thanks so much!
Should I pre-cook the chicken before setting it in the oven?
No need 🙂 Enjoy! Thank you for stopping by!
I’m going to make this tonight but need clarification on amount of garlic … is that really 4 tsps of minced garlic or 4 cloves of minced garlic?
It’s pretty much the same thing. One garlic clove is equal to 1 to 1 1/2 tsp. But, yes it’s 4 tsps. Hope that helps!
Very bitter! My family would not eat the green beans, only the chicken & potatoes. Maybe a couple slices of lemon in the bottom instead of a whole lemon.
I LOVE this recipe! However, after trying it twice now I feel confident in the changes I’m making tonight. First, I put a bit more lemon and garlic (I LOVE them both like crazy!). I also added crinkle cut carrots. The first go, the potatoes were waaaaay undercooked with this timing (cut is 1/4s). The second time I put them in the microwave for 2 mins, then coated them and put in the oven while I prepared the rest of the meal. They were PERFECT! My whole family loved this chicken and it is highly requested. Thanks so much for the recipe!!
Those sound great!! Thank you for sharing!!! I’m glad it’s a hit!!
This recipe did not go according to plan. The oo mixture didn’t last for all the green beans, potatoes and chicken. The potatoes took WAY longer than an hour and a half to cook. They were 1/8’d and after an hour and 18 min, I had to jack up the heat to 425
I’m so sorry you had problems with the recipe. Not sure what could have gone wrong. Thank you though for giving it a try 🙂
I just made this. I recommend using half the amount of lemon, otherwise it is too sour. I also recommend flipping the chicken over halfway through. When it was done, the top half of the chicken was cooked while the bottom wasn’t =(
Thanks for giving it a try and sharing what you did 🙂
Use half the amount of lemon. Otherwise it comes out very bitter.
Thank you for sharing!!
Soooooo good!!! I love all things lemon and this was delicious. I added 1/2 tsp. of rosemary to the recipe. I’ll definitely be making this again.
Thank you so much for sharing Beth!! I’m so happy that you liked it!!
Thanks for the receipe but it was a little to sour and probably needs more salt but ither than that it was great 🙂
You could use one lemon and more salt, for sure. Thanks so much for giving it a try!!
Looks delicious but it’s waaaaaayyy to lemony. Tastes like you’re eating the rind of the lemon. Don’t get me wrong, I love some lemon on my chicken and veggies but this just was so bitter!! I tried separating the veggies and cooked them in some extra seasoning and there was no salvaging this dish. Sorry! Looked good though!
So sorry to hear that!! Thanks so much for giving it a try!!
I made this dish and was really looking forward to eating it. However, the lemon taste was overpowering. I literally thought we were eating a lemon by itself. I think maybe one lemon would have been okay. Maybe half juiced and the other half as slices. The only thing my family ate was the chicken.
Oh, I’m sorry! You definitely don’t have to add as much lemon. Thanks so much for giving it a try!!
My Greek friend always made lemon chicken with potatoes and carrots. She never used sliced lemons only lemon juice. She also sprinkled oregano over everything before roasting. Use the amount of lemon juice you prefer.
It was always delicious. Next time I make it I’m using carrots and green beans!
Do I cover this dish with foil?
Nope 🙂 Enjoy and thanks for stopping by!!
Delicious looking dish!
Thank you..it is!! Hope you’ll give it a try! Thanks for stopping by!
I’m making this tonight. Did you bake covered or uncovered? I’m also using boneless skinless chicken breast will it still be moist being cooked at 350 for an hour?
I made it exactly as written, covered during the whole hour with aluminum foil! It was delicious! It didn’t come out quite as pretty as the pictures here but it was super moist and soo yummy.