Sheet Pan Lemon and Herb Chicken

Name: Sheet Pan Lemon and Herb Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2-3 pounds boneless skinless chicken thighs (cut into bite-sized pieces); 3 medium russet potatoes (diced); 8 ounces fresh green beans (trimmed); 1 ½ tablespoon olive oil; Juice of one lemon; Zest of one lemon; 1 teaspoon salt; ½ tablespoon lemon pepper seasoning

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This Lemon and Herb Chicken recipe features juicy chicken thighs, crispy potatoes, and fresh green beans all roasted on one pan. Easy meal prep, simple ingredients, and minimal cleanup make this herb chicken dinner perfect for busy weeknights!

A white plate with roasted potatoes, green beans, and pieces of baked chicken, garnished with fresh herbs. A lemon wedge and a white cloth are nearby on the table.

Quick Recipe Overview

Two white plates with roasted green beans, diced potatoes, and pieces of cooked chicken. Fresh thyme and lemon halves are on the table as garnishes. A beige cloth napkin is nearby.

WHAT: An all-in-one chicken & veg meal with a fabulous lemon pepper flavoring that may become a new favorite at your house, too.

WHY: Everything cooks together on a single baking sheet, which means less time doing dishes and more time enjoying your meal – just toss, season, and roast!

HOW: Chop and prep the chicken and veggies, toss with the oil, lemon juice, and seasonings, and bake all together on a sheet pan. Easy!

Jump to Recipe

Quick Recipe Overview
Why I Love Making Lemon and Herb Chicken
Ingredient Notes
Sheet Pan Lemon and Herb Chicken Recipe
How To Make Sheet Pan Lemon and Herb Chicken
FAQs for Sheet Pan Lemon & Herb Chicken
My Best Tips for Making Lemon & Herb Chicken
What to Serve With Lemon & Herb Chicken
Storage & Reheating Tips
More Tasty Chicken Recipes To Try

Why I Love Making Lemon and Herb Chicken

This sheet pan lemon and herb chicken has earned its spot in our regular dinner rotation, and I have a feeling it’ll do the same for your whole family. It’s proof that delicious, healthy meals don’t have to be complicated – sometimes the best recipes are the simplest ones!

And since it’s an easy prep meal, it goes into the oven very quickly and cooks all at once so you have hands-off time to get other things done!

🩷 Melissa

This is a very bright and flavorful meal! The olive oil and lemon juice work together to create crispy-edged potatoes and caramelized chicken while keeping everything tender inside.

Not a fan of green beans? Swap in broccoli, cauliflower, or brussels sprouts. Serve it over rice, or enjoy it as-is. This chicken dinner adapts to whatever you need.

This herb chicken dinner stores beautifully in the fridge for up to 4 days, making it ideal for meal prep. Just reheat and you’ve got a delicious, healthy lunch or dinner ready to go!

Ingredient Notes

Boneless, skinless chicken thighs: I love recipes that will let me get in some boneless chicken thighs because I can often get them cheaper than chicken breasts. But feel free to sub in the breasts if that’s what you can find or is cheaper.

Fresh green beans: I use fresh beans in the summer months when I’m using up what’s growing in the garden and what’s available locally. Otherwise I use frozen green beans.

Lemon pepper seasoning: This seems to be readily available at most stores now, but if you have lemons, salt, and pepper then you can also make your own!

See the recipe card below for full information on ingredients and quantities.

Top-down view of labeled ingredients on a white surface: chicken thighs, diced potatoes, green beans, olive oil, lemon juice, lemon zest, lemon pepper seasoning, and salt in separate bowls.

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By: Melissa Griffiths

Prep: 15

Cook: 30

Total: 45

Servings:

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Ingredients

▢ 2-3 pounds boneless skinless chicken thighs, cut into bite-sized pieces
▢ 3 medium russet potatoes, diced
▢ 8 ounces fresh green beans, trimmed
▢ 1 ½ tablespoon olive oil
▢ Juice of one lemon
▢ Zest of one lemon
▢ 1 teaspoon salt
▢ ½ tablespoon lemon pepper seasoning

Instructions

Preheat your oven to 400°F and coat a baking sheet with olive oil.
Toss your chicken thighs in the lemon juice, salt, and ½ tablespoon of olive oil. Once the chicken is evenly coated, add it to the baking sheet.
Add the potatoes and green beans to the bowl along with the lemon zest, lemon pepper seasoning, and remaining olive oil. Toss to combine and add the mixture to the baking sheet.
Spread out the chicken and vegetables on the pan into a single layer. Use two pans if needed! I like to scrape the bowl with a silicone spatula to get all of the oil and seasonings onto the meat and veggies on the pan.
Cook the sheet pan meal for 15 minutes, tossing halfway through.
Serve immediately and enjoy!

Notes

Recipe Variations & Substitutions:

You can use frozen green beans if you can’t get a hold of fresh green beans at your local grocery store.
If you aren’t a fan of green beans then you can use broccoli, cauliflower, brussel sprouts, etc.
You can serve this sheet pan meal as is or serve the ingredients on top of a bed of rice.
You can add extra lemon juice to taste once the dish is done cooking. I like to serve the sheet pan meal with a small bowl of lemon slices for people to use as desired.

Crispier Potatoes: Make sure that your potatoes in particular are evenly coated in olive oil. The olive oil will help give the potatoes a subtle crunch while the insides cook until soft and tender.

Fully Cooked: The chicken should reach an internal temperature of 165°F. Use a meat thermometer to check the thickest piece. The chicken will also look opaque throughout and the juices will run clear when pierced with a fork.

Nutrition

Serving: 1of 4 servings, Calories: 460kcal, Carbohydrates: 33g, Protein: 48g, Fat: 15g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 7g, Trans Fat: 0.04g, Cholesterol: 215mg, Sodium: 797mg, Potassium: 1363mg, Fiber: 5g, Sugar: 3g, Vitamin A: 454IU, Vitamin C: 40mg, Calcium: 65mg, Iron: 4mg

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How To Make Sheet Pan Lemon and Herb Chicken

Overhead view of ingredients on a white surface: a bowl of raw chicken pieces, a bowl of chopped potatoes, a bowl of fresh green beans, minced garlic, olive oil, milk, dried herbs, and salt in small containers.

Step 1: Preheat your oven to 400°F and coat a baking sheet with olive oil.

Raw, cubed pieces of chicken placed in a clear glass bowl on a white marble surface.

Step 2: Toss your chicken thighs in the lemon juice, salt, and ½ tablespoon of olive oil. Once the chicken is evenly coated, add it to the baking sheet.

A glass mixing bowl containing chopped potatoes, green beans, lemon zest, and ground black pepper, all sitting on a white marble surface.

Step 3: Add the potatoes and green beans to the bowl along with the lemon zest, lemon pepper seasoning, and remaining olive oil. Toss to combine.

A sheet pan with roasted diced potatoes, green beans, and pieces of cooked chicken thigh arranged in sections on a marble countertop.

Step 4: Put the chicken, green beans, and potatoes on the baking sheet, spreading out into a single layer. (Use 2 pans if needed!)

A sheet pan with three sections: roasted diced potatoes in the top left, green beans in the center, and pieces of cooked chicken in the bottom right, on a marble surface with utensils and a napkin nearby.

Step 5: Cook for 15 minutes, tossing halfway through.

A white plate with roasted chicken pieces, green beans, and diced potatoes. Fresh thyme, lemon slices, and another plate of food are nearby on a white surface. Black utensils and a cloth napkin are also visible.

Step 6: Serve immediately and enjoy!

FAQs for Sheet Pan Lemon & Herb Chicken

Can I use chicken breast instead of chicken thighs?

Skinless chicken breasts work great in this recipe. Just keep in mind they cook a bit faster than thighs, so check for doneness around the 25-minute mark. Chicken breast should reach an internal temperature of 165°F. While we love the juicy tenderness of chicken thighs, chicken breast is a leaner option that many people prefer.

What other vegetables work well in this one pan meal?

This recipe is super flexible! Try cauliflower florets, broccoli, baby carrots, bell peppers, or brussels sprouts. Root vegetables like sweet potatoes or parsnips are also delicious. Just remember that different vegetables have different cooking times, so cut denser veggies smaller and softer ones larger.

Can I prep this lemon herb chicken ahead of time?

Yes! You can dice the chicken and vegetables up to 24 hours in advance and store them separately in the fridge. Toss everything with the seasonings and olive oil right before cooking for the best results. This makes it perfect for meal prep on busy weeknights.

A fork holds a bite of cooked chicken over a white plate with roasted potatoes and green beans. A lemon slice and fresh herbs are in the background.

My Best Tips for Making Lemon & Herb Chicken

☞ Lemon Zest: While the lemon juice adds tanginess to the chicken, the lemon zest brings incredible aromatic oils that make your vegetables absolutely sing. It’s that secret ingredient that takes this from good to amazing.

☞ Give It Space: Resist the urge to overcrowd your baking sheet. If ingredients are too close together, they’ll steam instead of roast. Use a 9×13 inch pan or even two smaller pans if needed.

☞ The Halfway Toss: That 15-minute mark when you toss everything? It’s crucial for even browning and prevents any sad, pale vegetables. Set a timer so you don’t forget!

☞ Lemon Slices: If I have another lemon, I’ll slice it and serve this with extra lemon slices on the side. A fresh squeeze of lemon juice right before eating brightens all the flavors and lets everyone customize their plate.

What to Serve With Lemon & Herb Chicken

While this sheet pan meal already includes potatoes and green beans, sometimes you want a little extra something on the table. Here are my favorite accompaniments that complement those bright lemon and herb flavors beautifully:

Light and Fresh Sides

Simple Arugula Salad

The peppery bite of arugula is perfect alongside the savory chicken. Toss it with a light vinaigrette, shaved parmesan, and toasted pine nuts. The fresh greens cut through the richness of the olive oil-roasted chicken perfectly.

Cucumber Tomato Salad

Dice up fresh tomatoes and cucumbers, toss with red onion, olive oil, and a splash of red wine vinegar. This refreshing side adds a cool, crisp contrast to the warm, herb-seasoned chicken.

Coleslaw with Lemon Dressing

A tangy coleslaw picks up on those lemon notes in the chicken. Skip the mayo-heavy versions and opt for a light lemon-based dressing instead.

Hearty Grain Options

Fluffy White Rice or Brown Rice

As mentioned in the recipe notes, serving everything over a bed of rice is fantastic! The rice soaks up all those delicious pan juices and lemon pepper drippings. I like to cook my rice with a little chicken broth for extra flavor.

Herbed Quinoa

Quinoa takes just 15 minutes to prepare in the Instant Pot and pairs wonderfully with the Mediterranean vibes of this dish. Stir in some fresh parsley and a pat of butter.

Garlic Bread or Crusty Rolls

Perfect for sopping up any leftover lemon juice and olive oil on your plate. There’s something so satisfying about a warm piece of bread with this meal!

Pro tip: If you’re doing meal prep for the week, cook a big batch of rice or quinoa at the beginning of the week. That way, reheating your leftovers is even simpler – just warm up the chicken and veggies, fluff a pre-cooked grain, and dinner is served in minutes!

Storage & Reheating Tips

Keep leftovers in the fridge for up to 4 days for best texture and taste. They can be reheated in the microwave or in the oven.

You can freeze the cooked chicken separately for up to 3 months, but I don’t recommend freezing the potatoes and green beans as they don’t reheat well from frozen. The vegetables tend to get mushy.