American-inspired · Easy
Lemon herb chicken & roasted vegetables
A generous sheet-pan supper with tender chicken, golden potatoes, and green beans. Simple ingredients, one oven, and a little less washing up.
Estimated nutrition
Per portion and for your whole batch. These are ingredient-based estimates, not laboratory-tested nutrition facts. Optional ingredients are excluded.
| Nutrient | Per portion | Whole batch |
|---|---|---|
| Calories | 449 kcal | 1797 kcal |
| Protein | 40.5 g | 162.2 g |
| Carbs | 46.4 g | 185.7 g |
| Fiber | 8.3 g | 33.1 g |
| Sugars | 6.1 g | 24.6 g |
| Added sugars | 0 g | 0 g |
| Fat | 12 g | 47.9 g |
| Saturated fat | 2 g | 8 g |
| Sodium | 379 mg | 1515 mg |
| Cholesterol | 110 mg | 438 mg |
USDA FoodData Central references. Brands, food varieties, preparation and portion size change the result. Added sugars assume plain, unsweetened ingredients; for prepared breads and sauces, a range shows zero to the reference food’s total sugar because the added amount is unspecified.
Ingredients, sources & assumptions
All listed edible food and oil are counted as eaten. Cooking losses and final cooked weight are not measured. Some ingredients use a stated reference food or a proxy for a missing nutrient. No personalized dietary advice.
Chicken, broiler or fryers, breast, skinless, boneless, meat only, raw · 600 g in the original batch
USDA food referencePotatoes, flesh and skin, raw · 800 g in the original batch
USDA food referenceBeans, snap, green, raw · 500 g in the original batch
USDA food referenceOil, olive, salad or cooking · 30 g in the original batch
USDA food referenceLemons, raw, without peel · 60 g in the original batch
USDA food referenceGarlic, raw · 12 g in the original batch
USDA food referenceSpices, oregano, dried · 2 g in the original batch
USDA food referenceSalt, table · 3 g in the original batch
USDA food referenceCalculation version 2. Source records and method are documented in our nutrition guide.
Nutrition guidanceLet’s make it
Amounts below match your selected batch. Follow each short step, and use timers as reminders to check the food.
Equipment
Oven · Large rimmed sheet pan (18 × 13 inches) · Knife · Cutting board · Food thermometer
- 1
Wash and prepare the produce
Scrub 800 g (about 4 medium potatoes, skin on) potatoes under running water. Cut into 2 cm pieces of even size.
Wash 500 g green beans and trim the stem ends.
Wash the lemons, peel and remove seeds, then weigh 60 g lemon flesh. Finely chop the flesh and retain the juice.
- 2
Finish the vegetable preparation
Peel and finely mince 12 g garlic.
- 3
Prepare raw ingredients separately
On a separate board, cut 600 g chicken breast into 4 even pieces. Keep chilled until its cooking step. Wash hands and clean the board and tools after handling raw meat or fish.
- 4
Measure and set out
Measure 30 g olive oil.
Measure 2 g dried oregano.
Measure 3 g table salt.
Keep these measured amounts nearby. The cooking steps below specify how much to use at each stage.
- 5
Preheat the oven
Heat the oven to 425°F / 220°C.
Place potatoes on the sheet pan with 20 g of the olive oil and 1.5 g salt.
- 6
Start the potatoes
Toss and spread in a single layer.
Roast for 15 minutes.
- 7
Clean hands and utensils
Wash hands and keep raw chicken tools separate from vegetables.
- 8
Season the chicken
Make two separate bowls of dressing.
In each bowl, mix 5 g olive oil, 0.75 g salt, 30 g chopped lemon and its juice, 6 g garlic, and 1 g oregano.
- 9
Season the chicken
Coat the chicken with the dressing from one bowl.
Toss green beans with the dressing from the second bowl using clean utensils; keep raw chicken utensils out of the vegetables.
- 10
Finish on one tray
Turn the potatoes.
Place chicken on the tray with space around each piece and arrange green beans alongside.
- 11
Finish on one tray
Roast 20–25 minutes, until the chicken reaches 165°F / 74°C in its thickest part, potatoes are fork-tender, and beans are tender.
- 12
Finish on one tray
If crowded, use two pans and rotate their oven positions after 10 minutes.
- 13
Rest before serving
Transfer chicken to a clean board and rest for 5 minutes.
- 14
Portion and serve
Slice and divide the chicken, potatoes, and green beans among 4 plates.
Refrigerate leftover portions promptly following the storage guidance.
Make it work for you
For kids & different preferences
Offer the components separately if preferred. Let caregivers choose portions and suitable textures; appetites vary.
Substitutions
Use frozen green beans straight from the freezer; allow extra time and check for tenderness. Nutrition will differ slightly.
Storage & packed lunches
Refrigerate in shallow covered containers within 2 hours (within 1 hour above 90°F / 32°C). Keep at 40°F / 4°C or colder and use within 3–4 days. Freeze portions intended for later in the week. Keep packed lunches cold with ice packs until eaten.
Freezing & reheating
Freeze cooked chicken and potatoes for up to 2–3 months for best quality. Green beans soften after freezing; pack separately if desired.
Reheat leftovers throughout to 165°F / 74°C. Stir microwave portions and check several places with a food thermometer.
If something looks different
Check the food itself as well as the clock. Equipment, batch depth, and ingredient size affect timing.
Print & sharing options
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Something wrong with an ingredient or instruction? Tell usVersion 2 · Updated 2026-10-21
Bethany’s Kitchen · /recipes/lemon-chicken · Original instructions prepared for this project; no third-party recipe prose or photography reproduced. Not kitchen tested.