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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.
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!