The summery flavors of lemon and green beans come together in this easy sheet pan dinner. Sticking an entire dinner in the oven on one pan makes this a perfect meal in my book—and once this one pan chicken dish is cooked, cleanup is as simple as crumpling up the foil and tossing it in the recycle bin.
It’s not one of those recipes where you have to keep a constant watch on it. I prep everything in under 10 minutes and stick it in the oven while I get other things done around the house. I can’t say who loves this more around these parts—my kids, because they love brightly flavored lemon chicken, or me, because it’s the easiest dinner to make.
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One-Pan Lemon Chicken & Green Beans
Sticking an entire dinner in the oven on one pan makes this a perfect meal in my book.
- boneless skinless chicken breasts: 4 breasts, sliced ½-inch thick
- fresh green beans: 1 pound, ends trimmed
- lemons: 2 large, juiced and zested (Keep the juice and zest separate.)
- olive oil: for drizzling
- kosher salt: to taste
- freshly cracked black pepper: to taste
Step 1: Preheat the oven to80 degrees C. Spray a foil-lined baking sheet with cooking oil.
Step 2: Add the green beans to the lined pan and drizzle with olive oil. Sprinkle some salt and pepper on top.
Step 3: In a shallow dish, toss the chicken with lemon juice, half the zest, olive oil, and salt + pepper until completely coated. Then nestle it in the baking pan between the green beans. Slice the juiced and zested lemons and place them on top of the chicken.
Step 4: Roast the food for about 20 minutes, stirring the green beans once or twice so they cook evenly. Remove the pan from the oven and divide amongst plates.
Step 5: Sprinkle the chicken breasts and green beans with some of the remaining lemon zest and a little extra salt and pepper. Serve.
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