Sheet Pan Chicken With potatoes and green beans
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Sheet Pan Chicken With Garlic Lemon Potatoes & Green Beans

Easy weeknight one-pan chicken with potatoes and green beans
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Main Course
Cuisine: American
Keyword: easy weeknight dinner, one-pan dinner, sheet pan dinner
Servings: 2 servings



  • 2 boneless skinless chicken breasts
  • 1 cup Italian dressing
  • ½ lb baby potatoes
  • ¾ lb green beans
  • 1 lemon
  • 1 tsp garlic powder
  • Pinch salt
  • Dash pepper
  • Olive oil


  • Marinate chicken in the Italian dressing overnight in the refrigerator if possible. If you don't have time to marinate, just coat the chicken in the dressing and set aside (but you'll get more flavor if it does marinate).
  • Preheat oven to 400° (or 375° for convection).
  • Cut potatoes in half. Place into a bowl with the green beans.
  • Drizzle with olive oil. Sprinkle with salt and pepper. Add garlic powder.
  • Squeeze lemon juice into the bowl, and save the lemons.
  • Toss potatoes and green beans to coat with all of the ingredients.
  • Place chicken breasts on the center of a rimmed baking sheet. (Tip: Line the baking sheet with parchment paper or a silicone baking mat for easy clean-up.)
  • Place lemon quarters on top of chicken breasts.
  • Spread potatoes and green beans in a single layer around the chicken.
  • Bake for 30-40 minutes, or until a meat thermometer registers 165°. Discard lemons before serving.