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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.
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 🙂