This Easy Lemon Chicken recipe is made with basic whole ingredients and seasonings. There’s nothing fancy or special about this healthy chicken dinner recipe. But when you combine everything in one pan, you’re left with juicy, flavorful chicken, perfectly cooked potatoes, and your favorite veggies!
This easy-to-make Lemon Chicken and Potato Skillet recipe are perfect for busy weeknights. With chicken green beans and potatoes, this is truly a complete meal in one! Tender and juicy chicken with every bite.
We love an easy, healthy, and filling complete meal made in one pan. When the main dish, veggies, and side dish are all prepared together, so we aren’t cooking three separate things at once. That’s exactly what this skillet chicken breast with potatoes and veggies is!
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 (bones left in, with skin, about 3 1/4 pounds)
Preheat oven to 400°F. 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 of the dish or skillet.
In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices.
Add the potatoes to the same olive oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans.
Place the chicken in the same bowl with the olive oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet. Pour any of the remaining olive oil mixtures over the chicken.
Roast for 50 minutes. Remove the chicken from the dish or skillet. Place the beans and potatoes back in the oven for 10 minutes more or until the potatoes are tender.
Place a chicken breast on each of the 4 serving plates divide the green beans and potatoes equally. Serve warm.