Lemon Herb Chicken with Roasted Potatoes and Green Beans

Prep Time: 15 minutes   |   Cook Time: 40 minutes   |   Total Time: 55 minutes   |   Servings: 4

Introduction

Lemon herb chicken recipe with roasted potatoes and green beans is an easy and elegant dinner featuring juicy chicken thighs, crispy roasted potatoes, and tender green beans finished with a bright lemon and herb sauce. This wholesome meal delivers the perfect balance of savory flavors and fresh citrus notes. Ideal for weeknight dinners or special occasions, this one-plate recipe is simple to prepare and packed with comforting flavors.

Ingredients

For the Chicken:

• 4 bone-in chicken thighs (about 2 lb / 900 g)
• 1 tablespoon olive oil (15 ml)
• 1 teaspoon garlic powder (3 g)
• 1 teaspoon dried oregano (1 g)
• 1/2 teaspoon paprika (1.5 g)
• 1/2 teaspoon salt (3 g)
• 1/4 teaspoon black pepper (1 g)
• 1/4 cup sliced green olives (40 g)
• 1 tablespoon capers (optional)

For the Potatoes and Green Beans:

• 1 lb baby potatoes, halved (450 g)
• 8 oz fresh green beans (225 g)
• 1 tablespoon olive oil (15 ml)
• 1/2 teaspoon salt (3 g)
• 1/4 teaspoon black pepper (1 g)

For the Lemon Herb Sauce:

• 2 tablespoons butter (28 g)
• 2 cloves garlic, minced
• 2 tablespoons fresh lemon juice (30 ml)
• 1 teaspoon lemon zest
• 1 tablespoon fresh parsley, chopped (5 g)

Step-by-Step Instructions

1. Prepare the oven: Preheat the oven to 400°F (200°C). Toss the potatoes with olive oil, salt, and pepper and spread on a baking sheet.
2. Season the chicken: Rub the chicken with olive oil, garlic powder, oregano, paprika, salt, and black pepper.
3. Roast: Place the chicken alongside the potatoes and roast for 30 minutes.
4. Add green beans: Toss the green beans with a little olive oil and add them to the pan. Continue roasting for 10–15 minutes until the chicken is golden and cooked through.
5. Prepare the sauce: Melt butter in a small skillet. Add garlic, lemon juice, lemon zest, parsley, olives, and capers. Simmer for 1 minute.
6. Serve: Arrange the chicken, roasted potatoes, and green beans on plates. Spoon the lemon herb sauce over the chicken and garnish with extra parsley and lemon slices.

FAQs

Q1: Can I use chicken breasts instead of thighs?
Yes, boneless chicken breasts work well but may require slightly less cooking time.

Q2: Can I make this meal ahead?
Yes, leftovers can be refrigerated for up to 3 days and reheated before serving.

Q3: What other vegetables can I use?
Asparagus, broccoli, or carrots are excellent substitutes for green beans.

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