Sheet-Pan Lemon Herb Chicken Breast with Roasted Vegetables | Wild Fork
Medium
Gluten Free
Prep Time 10 MinCook Time 45 MinServings 3-4
A bright, one-pan dinner — Chicken Breast roasted with lemon, herbs, potatoes, and green beans. Minimal prep, minimal cleanup, maximum value.
INGREDIENTS
1 lemon, zested and juiced
2 tbsp olive oil
1 tsp dried oregano
1 tsp garlic powder
1 lb baby potatoes, halved
2 cups green beans, trimmed
Salt and pepper, to taste
Check product label for the latest ingredient information
LET'S GET COOKING!
1) Preheat oven to 425°F.
2) Whisk together olive oil, lemon zest, lemon juice, oregano, garlic powder, salt, and pepper.
3) Toss chicken breasts and potatoes in half the lemon-herb mixture; arrange on a sheet pan.
4) Roast 15 minutes.
5) Toss green beans in remaining mixture and add to the pan.
6) Roast 15-20 minutes more, until chicken reaches 165°F internal and vegetables are tender.