Garlic Herb Chicken and Lemon (Printable)

Herb-marinated chicken roasted with green beans and lemon, bright and gluten-free, ready in 45 minutes.

# List of ingredients:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 3 cloves garlic, minced
04 - 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
05 - 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
06 - 1 teaspoon dried oregano
07 - 1 teaspoon kosher salt
08 - 1/2 teaspoon black pepper
09 - Zest of 1 lemon
10 - Juice of 1/2 lemon

→ Vegetables

11 - 1 pound fresh green beans, trimmed
12 - 1 tablespoon olive oil
13 - 1/2 teaspoon kosher salt
14 - 1/4 teaspoon black pepper

→ Garnish

15 - 1 lemon, sliced into wedges
16 - 2 tablespoons fresh parsley, chopped (optional)

# Steps:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or lightly grease it.
02 - In a large bowl, combine olive oil, minced garlic, rosemary, thyme, oregano, salt, pepper, lemon zest, and lemon juice. Add chicken breasts and toss to coat evenly. Let marinate for at least 10 minutes while preparing the vegetables.
03 - In a separate bowl, toss the trimmed green beans with olive oil, salt, and pepper until well coated.
04 - Place the marinated chicken breasts on one side of the prepared baking sheet. Spread the seasoned green beans in a single layer on the other side.
05 - Roast in the preheated oven for 25 to 30 minutes, until the chicken reaches an internal temperature of 165°F and the green beans are tender with light caramelization.
06 - Remove from the oven and squeeze fresh lemon juice over the chicken and green beans. Garnish with lemon wedges and chopped parsley.
07 - Transfer to plates and serve immediately while hot.

# Expert Advice:

01 -
  • Everything cooks on a single sheet pan, which means you get a full dinner and only one dish to wash afterward.
  • The lemon zest in the marinade does something almost magical to the chicken, keeping it incredibly juicy without any fuss.
  • It turns basic weeknight ingredients into a meal that feels intentional and a little bit elegant.
02 -
  • If your chicken breasts are wildly different sizes, the small ones will be done five minutes before the large ones, so pull them early and let them rest under foil.
  • The green beans will continue cooking from residual heat after you take them out, so pull them when they still have a slight snap if you hate mushy beans.
03 -
  • Toss the green beans with a generous handful of grated Parmesan before roasting and they become the thing everyone fights over.
  • Swap chicken breasts for boneless thighs if you want even more flavor and forgiveness on the cooking time.

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