Garlic Herb Chicken with Green Beans (Printable)
Succulent herb-marinated chicken roasted with crisp green beans and bright lemon for an easy, wholesome meal.
# List of ingredients:
→ For the Chicken
01 - 4 boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 3 cloves garlic, minced
04 - 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)
05 - 1 tablespoon fresh thyme, finely chopped (or 1 teaspoon dried)
06 - 1 teaspoon kosher salt
07 - ½ teaspoon freshly ground black pepper
08 - Zest of 1 lemon
→ For the Roasted Green Beans
09 - 1 pound fresh green beans, trimmed
10 - 1 tablespoon olive oil
11 - ½ teaspoon kosher salt
12 - ¼ teaspoon black pepper
→ For Finishing
13 - 1 lemon, cut into wedges
14 - 2 tablespoons fresh parsley, chopped (optional)
# Steps:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a small bowl, combine olive oil, minced garlic, rosemary, thyme, kosher salt, black pepper, and lemon zest. Mix well to form a fragrant paste.
03 - Rub the herb mixture evenly over both sides of each chicken breast, ensuring full coverage for maximum flavor.
04 - Place the seasoned chicken breasts on one side of the prepared baking sheet, leaving space for the green beans.
05 - Toss the trimmed green beans with olive oil, kosher salt, and black pepper until evenly coated. Arrange in a single layer on the other side of the baking sheet.
06 - Roast in the preheated oven for 25–30 minutes, until the chicken reaches an internal temperature of 165°F and the green beans are tender with slight caramelization.
07 - Remove from the oven. Squeeze fresh lemon juice over the chicken and green beans. Garnish with chopped parsley if desired. Serve immediately with lemon wedges on the side.
# Expert Advice:
01 -
- Everything cooks on a single sheet pan, which means cleanup is almost embarrassingly easy after a long day.
- The garlic herb marinade doubles as a finishing flavor bomb once it mingles with the lemon juice and pan drippings.
02 -
- An instant read thermometer is the single tool that will save you from dry chicken, so use it and pull the meat at exactly 165 degrees Fahrenheit.
- Letting the chicken rest for five minutes before slicing keeps the juices inside rather than spilling onto the cutting board.
03 -
- Zest the lemon before juicing it because a zested lemon is far easier to squeeze than one that has already been punctured and pressed.
- If using dried herbs instead of fresh, cut the quantity to one third since dried herbs concentrate flavor dramatically during roasting.