This Simple Lemon Chicken recipe uses basic, whole ingredients and seasonings, making it straightforward yet delicious. While there’s nothing overly elaborate about this healthy chicken dinner, combining everything in a single pan results in juicy, flavorful chicken, perfectly roasted potatoes, and your favorite vegetables!
The Lemon Chicken and Potato Skillet is an ideal choice for busy weeknights. With tender chicken, crisp green beans, and hearty potatoes, it’s a complete meal all in one! Each bite offers tender, juicy chicken with every forkful.
We appreciate a meal that’s easy, healthy, and satisfying—all made in just one pan. When you can cook the main dish, veggies, and side all at once, it simplifies the process and saves time. This skillet chicken breast with potatoes and vegetables does just that!
Ingredients:
6 tablespoons olive oil
2 lemons (1 thinly sliced, 1 juiced)
4 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 pound trimmed green beans
8 small red potatoes, quartered
4 chicken breasts (bone-in, skin-on, about 3 1/4 pounds)
Directions:
Step 1: Preheat your oven to 400°F. Lightly coat a large baking dish or cast-iron skillet with 1 tablespoon of olive oil. Arrange the lemon slices in a single layer at the bottom.
Step 2: In a large bowl, mix the remaining olive oil, lemon juice, garlic, salt, and pepper. Add the green beans and toss to coat. Using a slotted spoon or tongs, transfer the green beans onto the lemon slices in the dish.
Step 3: Next, toss the potatoes in the same olive oil mixture. Arrange them along the edge of the dish or skillet, placing them over the green beans.
Step 4: Finally, coat the chicken thoroughly in the olive oil mixture, then place it skin-side up in the dish. Pour any leftover mixture over the chicken.
Step 5: Roast in the oven for 50 minutes. Remove the chicken from the dish and return the beans and potatoes to the oven for an additional 10 minutes, or until the potatoes are tender.
Step 6: Serve by placing a chicken breast on each of the 4 plates and evenly dividing the green beans and potatoes. Serve warm and enjoy!