One Pan Lemon Garlic Chicken Recipe

Craving a dinner that’s bursting with flavor but doesn’t leave you with a sink full of dishes? This One-Pan Lemon Garlic Chicken is my go-to when I want a wholesome, comforting meal with minimal effort. The bright lemon, aromatic garlic, and tender chicken come together in one pan, making it a lifesaver for busy evenings.

I make this for my family when we need something cozy yet fresh, and the smell alone has everyone gathering around the table. Imagine golden chicken thighs, crispy potatoes, and green beans, all soaked in a tangy, garlicky sauce. Whether you’re feeding picky eaters or hosting a casual dinner, this dish is simple, delicious, and a total crowd-pleaser. Let’s get cooking!

Why You’ll Love This One-Pan Lemon Garlic Chicken

• Bold, Zesty Flavors: The lemon-garlic combo is fresh and savory, making every bite irresistible. My kids call it “sunshine chicken” and ask for seconds.
• One-Pan Wonder: Everything cooks together in a single pan, saving time and cleanup, perfect for those nights when I’m juggling work and family.
• Hearty and Balanced: With protein-packed chicken, starchy potatoes, and nutrient-rich green beans, it’s a complete meal that keeps everyone satisfied.
• Quick for Weeknights: Ready in 40 minutes, it’s my secret weapon for a home-cooked dinner without hours in the kitchen.
• Diet-Friendly Flexibility: Naturally gluten-free and easily adaptable, swap veggies or make it dairy-free. What if you added a sprinkle of Parmesan for extra richness?

Ingredients You’ll Need

Fresh ingredients and a simple marinade create bold flavors, but you can use frozen veggies or pre-marinated chicken for speed.

• For the Chicken and Veggies:
  • 4 bone-in, skin-on chicken thighs (or boneless for faster cooking)
  • 1 lb baby potatoes, halved
  • 2 cups fresh green beans, trimmed
  • 2 tbsp olive oil
  • Salt and black pepper to taste
• For the Lemon-Garlic Marinade:
  • 1/4 cup olive oil
  • 3 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 3 garlic cloves, minced
  • 1 tsp dried oregano (or 1 tbsp fresh)
  • 1 tsp dried thyme (or 1 tbsp fresh)
  • 1 tsp Dijon mustard
  • 1 tsp honey or maple syrup (optional, for balance)
  • Salt and black pepper to taste
• Optional Add-Ins: Red pepper flakes for heat, fresh parsley for garnish, or cherry tomatoes for color

Pro tip: Use fresh lemon juice for the brightest flavor; bottled doesn’t compare. Pat the chicken dry before marinating for crispier skin.

How to Make Your One-Pan Lemon Garlic Chicken

This one-pan dish is straightforward and delivers big on flavor. Here’s my easy routine for a perfect meal:

1. Preheat and Prep: Preheat oven to 400°F (200°C). Pat chicken thighs dry with paper towels. Halve baby potatoes and trim green beans. Takes about 5 minutes.
2. Make the Marinade: In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic, oregano, thyme, Dijon mustard, honey (if using), salt, and pepper until combined. Takes 2 minutes.
3. Marinate the Chicken: Place chicken thighs in a large bowl or zip-top bag. Pour half the marinade over the chicken, coating evenly. Let it sit for 10 minutes (or up to overnight in the fridge for deeper flavor).
4. Assemble the Pan: On a large baking sheet, toss potatoes and green beans with 2 tbsp olive oil, salt, and pepper. Spread evenly, leaving space for chicken. Place marinated chicken thighs skin-side up in the pan. Drizzle remaining marinade over the veggies and chicken. Takes 5 minutes.
5. Bake and Serve: Bake for 30-35 minutes, until chicken reaches 165°F internally and potatoes are tender. To achieve crispier skin, broil for an additional 2-3 minutes at the end of the cooking time. Garnish with parsley or lemon slices if desired. Serve hot from the pan.

Total time? About 40 minutes. I often prep the marinade the night before to make dinner even faster.

Special Instructions or Notes

• Storage recommendation: Leftovers can be kept in an airtight container in the refrigerator for up to three days. Reheat in the oven at 350°F for 10-15 minutes to keep chicken juicy. Freeze cooked chicken and veggies (without dressing) for up to 2 months.
• Allergy Swaps: Naturally gluten-free. Dairy-free by default. For lower fat, use boneless, skinless thighs or breasts. Vegetarian? Swap chicken for tofu or portobello mushrooms.
• Boost the Benefits: Add carrots or zucchini for extra veggies, or sprinkle with sesame seeds for crunch. I tell my kids it’s a “lemony adventure meal” to get them excited.
• Cooking Hack: Use a cast-iron skillet instead of a baking sheet for extra flavor and crispiness. Pre-cooked chicken or frozen veggies cut prep time.
• Nutritional Info: Per serving (no add-ins): ~450 calories, 30g protein, 25g carbs, 25g fat, plus 20% daily vitamin C. Fun fact: Green beans are rich in fiber, aiding digestion.

Your Easy Weeknight Winner

The One-Pan Lemon Garlic Chicken is a vibrant, fuss-free dish that brings bold flavors and hearty ingredients to your table with minimal cleanup. Its zesty marinade and one-pan simplicity make it a go-to for busy nights. Cook this up for dinner tonight and enjoy a meal that’s both comforting and fresh. Got a favorite veggie swap or herb twist? Share it in the comments, I’m curious to try it!