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Garlic & Lemon Chicken with Green Beans & Red Potatoes

Garlic & Lemon Chicken with Green Beans & Red Potatoes
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A simple and flavorful Garlic & Lemon Chicken with Green Beans & Red Potatoes recipe perfect for quick, wholesome weeknight meals. Juicy chicken thighs or breasts are roasted alongside bright lemon zest, tender roasted red potatoes, and crisp-tender green beans for a balanced and comforting dish.

Ingredients

Scale

Protein

  • 4 boneless, skin-on chicken thighs or breasts

Vegetables

  • 1 lb fresh green beans, trimmed
  • 1 lb red potatoes, small or halved

Aromatics & Flavorings

  • 3–4 garlic cloves, minced or sliced
  • Zest and juice of 1 fresh lemon
  • 2 tbsp olive oil
  • 1 tsp dried rosemary, thyme, or oregano
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Prep the Ingredients: Wash and halve the red potatoes, trim the green beans, mince the garlic, and zest and juice the lemon. Pat the chicken dry to ensure crispy skin when cooked.
  2. Season the Chicken and Veggies: In a large mixing bowl, toss the chicken thighs, potatoes, and green beans with olive oil, garlic, lemon zest and juice, dried herbs, salt, and pepper. Make sure everything is evenly coated for balanced flavor.
  3. Arrange in a Baking Dish: Place the chicken and vegetables in a single layer on a baking sheet or shallow roasting pan. Leave space so the heat circulates properly for even cooking and browning.
  4. Roast in the Oven: Bake at 400°F (200°C) for 35-40 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the potatoes are tender and golden. Halfway through, stir the vegetables gently to ensure even roasting.
  5. Rest and Serve: Let the chicken rest for 5 minutes to lock in juices, then plate with the roasted green beans and red potatoes, garnishing with fresh lemon wedges or herbs for an inviting presentation.

Notes

  • Choose the Right Chicken: Skin-on, bone-in chicken adds flavor and moisture but can be swapped for boneless if preferred.
  • Don’t Skip the Zest: Lemon zest provides a concentrated citrus flavor without extra acidity.
  • Cut Potatoes Evenly: Same-sized pieces ensure even cooking and prevent underdone centers.
  • Space Out the Ingredients: Crowding the pan causes steaming instead of roasting, affecting texture and browning.
  • Use a Thermometer: Guarantee perfectly cooked chicken without guesswork by checking internal temperature.
  • Fresh Herbs Pack a Punch: Whenever possible, fresh thyme or rosemary will elevate flavor more than dried.
  • Variations: Add crushed red pepper flakes for heat, swap herbs with fresh basil or parsley, toss in extra veggies like cherry tomatoes or bell peppers, or top with crumbled feta or Parmesan for a creamy finish.
  • Storage: Refrigerate leftovers up to 3 days in airtight containers; freeze for up to 2 months.
  • Reheating: Warm gently in oven at 350°F to keep skin crispy, or microwave with a damp paper towel to retain moisture.

Nutrition

Keywords: garlic chicken, lemon chicken, green beans, red potatoes, one-pan meal, roasted chicken, healthy dinner, gluten-free dinner, easy weeknight recipe

Find it online: https://cherrycooks.com/garlic-lemon-chicken-with-green-beans-red-potatoes/