This Sheet Pan Chicken recipe is the perfect complete one pan dinner for busy weeknights! Made with chicken breasts, baby potatoes and fresh green beans, it is brought next level in the flavor department with a lemon herb marinade. Done in 30 minutes and cooked on one sheet pan, it will be a new dinner staple!
One pan meals are my love language for those hectic weeknights.
Simple to throw together. Quick to cook. Easy to clean up. And the best part is, they can be delicious AND veggie-loaded. Like in this 30-Minute Sheet Pan Chicken and Veggies.
I love that this recipe is made with chicken breasts, since they are easy to prep and something I often have on hand. The baby potatoes and green beans are perfectly tender and this easy one-pan dinner is full of lemon and herb flavors thanks to a simple marinade that ties it all together. Cooked up in about 30 minutes, it the perfect easy dinner that is also gluten free, dairy-free, Paleo, and Whole30 friendly. This recipe makes about 6 severing, so perfect for a family or to make as part of meal prep since it reheats beautifully.
At what temperature should chicken be cooked?
That depends on the cut of chicken and how it is prepared. I have cooked chicken in different recipes at temperatures anywhere between 350℉-425℉, so it varies greatly. The important thing is to cook your chicken until it has an internal temperature of 165℉.
Does the cooked chicken breasts taste dry?
I did not find them dry because the lemon herb marinade helps to lock in moisture AND I cut the chicken into similar sizes to that everything cooked evenly. Dry chicken means it is overcooked.
Use bone-in chicken breasts or thighs (or a mix of both). Add them to the pan with the potatoes so that they have enough time to cook through. If they are very large, it’s best to cut them in half so they don’t take too long to cook through.
Use boneless chicken thighs for this recipe, just cut them into bite-sized pieces like you would the breasts.
Instead of green beans, you can use broccoli florets or asparagus.
Use whatever potato you like, just cut into 1-inch pieces.
- Cut potatoes into similar sized pieces. I mention in the recipe that the potatoes should be about 1-inch in size, but I know many people don’t pull a ruler out when chopping veggies (though I do have a cutting board with a ruler on the side that is quite handy). Just aim to cut the potatoes about the same size so they cook evenly. If you think you might have cut your potatoes larger than 1-inch, they might need to cook closer to 20 minutes before adding the chicken and green beans.
- Cut the chicken breasts into similar pieces. For the same reason as the potatoes, be sure to cut the chicken close in size so that it cooks evenly. Also, be sure to use a meat thermometer to be sure the chicken is cooked through and at 165℉ before enjoying this sheet pan chicken dinner.
- If you don’t have a large baking sheet, divide this recipe between two smaller baking sheets. Yep, total bummer that you have to dirty an extra dish but it will ensure that everything has room to cook evenly and in a timely manner. Crowding might result in the potatoes or chicken being under cooked while the beans may overcook.
Other veggie-loaded one pan and one pot meals
- Sheet Pan Orange Tofu & Veggies
- 20-Minute Sheet Pan Sausage and Veggies
- One-Sheet Pan Pesto Chicken & Summer Veggies
- One-Pot Cheesy Butternut Squash Pasta
- Healthier Hamburger Helper (with veggies!)
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30-Minute Sheet Pan Chicken & Veggies
- ¼ cup extra virgin olive oil
- 1 teaspoon lemon zest
- 1 Tablespoon lemon juice
- 1 teaspoon dried Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1½ pounds baby potatoes cut into 1 inch pieces
- 1½ pounds boneless, skinless chicken breasts cut into bite-sized chunks
- 16 ounces green beans ends trimmed
- Preheat oven to 425°F and line a large baking sheet with parchment paper. If you don't have a large baking sheet, you might need to use two smaller ones so that everything cooks evenly.
- In a small bowl, mix the olive oil, Italian seasoning, garlic powder, dried oregano, salt, pepper, lemon juice and lemon zest.
- Add the potatoes to a large bowl and drizzle with 2 Tablespoons of the lemon/herb oil mixture. Toss to coat.
- Spread out the potatoes onto the baking sheet and roast in the oven for 15 minutes.
- While the potatoes roast, prepare the chicken and green beans by tossing them with remaining lemon/herb oil mixture. Once potatoes have cooked for 15 minutes, remove the pan from the oven. Toss the potatoes and move some of them aside. Place the chicken in the empty space on the pan and put the green beans over the top. Place the pan back into the oven to cook for 10-15 minutes, or until the potatoes are tender and the chicken is fully cooked (165℉ using a thermometer).
- Scoop the vegetables and chicken onto plates and serve with lemon slices. Enjoy warm.
The nutritional information is provided as an estimate only and may vary based on the product type, servings and other factors. If you are following a diet, please consult with a professional nutritionist or your doctor. Stay healthy!
This recipe was easy and absolutely delicious! Definitely adding it into the rotation!
I’m so glad you enjoyed it and it will make future meals easy + tasty! Thanks for taking the time to leave a review, Lauren. I always appreciate it.