This is the weeknight dinner you will make on repeat. Chicken breasts roast alongside lemon, garlic, and seasonal vegetables in one pan. The lemon juice and olive oil create a simple sauce right in the pan. It is healthy, flavorful, and leaves you with almost no dishes to wash.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 lb baby potatoes, halved
- 2 cups green beans, trimmed
- 3 tbsp extra virgin olive oil
- Juice and zest of 2 lemons
- 4 cloves garlic, minced
- 1 tsp oregano
- 1 tsp garlic granules
- 1 tsp Redmond Real Salt
- ½ tsp black pepper
- Fresh parsley for garnish
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Preheat oven to 425°F.
- Whisk together the olive oil, lemon juice, lemon zest, minced garlic, oregano, garlic granules, salt, and pepper in a small bowl.
- Arrange the chicken breasts and halved potatoes on a large sheet pan. Drizzle with half the lemon garlic mixture and toss the potatoes to coat.
- Roast for 15 minutes. Add the green beans to the pan, drizzle with the remaining mixture, and roast for 12 to 15 more minutes until the chicken reaches an internal temperature of 165°F.
- Garnish with fresh parsley and serve straight from the pan.
Notes
- Swap the green beans for asparagus, broccoli, or cherry tomatoes depending on the season.
- Use chicken thighs instead of breasts for even juicier results. Add 5 to 10 minutes to the cook time.
- Double the lemon garlic sauce and save half for drizzling at the table.
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