sheet pan lemon garlic chicken

with potatoes
5 from 3 votes
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6


  • cup olive oil
  • 3 cloves garlic, minced
  • cup chopped Italian parsley
  • 2 lemons
  • ¾ lb. fingerling potatoes (about 3 cups), quartered
  • kosher salt and cracked black pepper
  • 6 boneless skinless chicken thighs or breasts
  • 6 tablespoons unsalted butter, sliced
  • 2 cups green beans (6 oz.)
  • cup sun-dried tomatoes, finely chopped
  • cup crumbled goat or feta cheese (2 oz.)


  • Preheat the oven to 425°F.
  • In a large mixing bowl, whisk together ⅓ cup oil, 3 cloves minced garlic, ⅓ cup chopped parsley, zest and juice from 1 lemon, and a big pinch salt and pepper. Using tongs, coat 6 chicken thighs in lemon garlic mixture then transfer to a sheet tray, evenly spaced out.
  • In the same mixing bowl, add ¾ lb. quartered potatoes and toss to coat before transferring to sheet tray. Cut half of the remaining lemon into slices and arrange around the chicken. Add 1 tablespoon butter to the top of each piece of chicken. Transfer to the oven and roast for 10 minutes.
  • Carefully remove the sheet tray from the oven and add 2 cups green beans, using tongs to toss the potatoes and beans in the garlic butter. Evenly scatter, then return to the oven and continue roasting for another 15 minutes or until the chicken is cooked through (165°F).
  • Meanwhile, in a small mixing bowl, combine ⅓ cup chopped sun-dried tomatoes with ⅓ cup crumbled goat cheese and a glug of oil and the juice from ½ lemon to combine. 
  • Remove sheet tray from oven and spoon tomato mixture over each piece of chicken and serve alongside green beans and potatoes.


  • If you want your potatoes to have a bit more color on them, finish on a low boil for 2-3 minutes, watching closely.


  • Serve with my creamy orzo, a side salad and crusty bread to complete this meal.


  • Protein: Swap chicken for boneless pork chops, cook to 145°F.
  • Vegetarian: Increase the amount of potatoes and green beans and serve with a fried egg on top.
  • Chicken: You can use chicken thighs or breast, bone-in or out. Adjust the cooking time accordingly. Bone-in chicken will need 10-15 minutes additional cooking time, depending on the size of the chicken.


Calories: 423kcal | Carbohydrates: 19g | Protein: 27g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.3g | Cholesterol: 133mg | Sodium: 222mg | Potassium: 865mg | Fiber: 4g | Sugar: 5g | Vitamin A: 930IU | Vitamin C: 41mg | Calcium: 71mg | Iron: 3mg