Lemon Chicken with Vegetables (+ Video)
Lemon Chicken with Vegetables (+ Video)
Roasted Lemon Chicken with veggies including green beans and red potatoes. One of the easiest and most delicious dinner recipes!
The lemon flavor goes well with the chicken. This is one of our favorite lemon chicken recipes, but we also love Chinese lemon chicken and lemon pepper chicken!
weeknight dinner hero
I bet you want to know what to do for dinner. Well, no more doubts. This Vegetable Lemon Chicken is just begging you to do it.
There seem to be millions of different ways to make chicken. This recipe is a new approach for us! It’s easy, delicious and perfect for dinner! It also includes some amazing veggies (can be replaced with your favorite veggies).
I like to put something together before the kids get home from school and let it cook while we do our homework. Just in time for dinner, it was ready and perfect. No crazy kid running around the kitchen at 5 o’clock when you’re trying to figure out what to do. Give it a try, I bet you’ll love how well your dinner prep (or “magic moment” as I like to call it) goes.
Quick and easy preparation
Prepare the dish. Grease a large baking sheet with 1 TB of olive oil. On the bottom of the plate, arrange the lemon slices in a single layer.
vegetable. Combine remaining oil, lemon juice, garlic, salt and pepper in a large bowl. One by one, you need to coat the green beans in the oil mixture, then the potatoes. First green beans, stir well, remove with tongs and place on lemon slices.
Next, add the potatoes to the olive oil mixture and toss to coat. Using your tongs again, place the potatoes over the green beans, along the inside edge of the plate. tip: Make sure the potato chunks are no larger than an inch, or they may not be fully cooked.
Chick. Coat the chicken in the oil mixture and place on a plate. Pour remaining olive oil mixture over chicken.
bake. Cook at 350 degrees for 60-75 minutes (or until potatoes and vegetables look soft and chicken is cooked through). Serve hot.
Can you keep everything ready to cook the next day in the fridge? This can definitely be done, but to be on the safe side, I recommend separating the veggies from the raw chicken when it’s in the fridge overnight.
I would prep all the veggies in the pot, cover it, and put it in the fridge. Prepare the chicken and store it in a separate container or bag, and when ready to cook, add the chicken to the pot with the vegetables.
make it your own
Other vegetarian options. Some vegetables cook faster than others, so make sure the combination of vegetables you use takes about the same amount of time to cook. Here are some ideas:
- radish
- asparagus
- Brussels Sprouts
Can you use other kinds of chicken? Yes! Note that bone-in and skin-on chicken does take longer to cook than boneless, skinless chicken. Thinner chicken, such as tender chicken, will cook faster, so you may need to adjust the time accordingly.
One thing I would note with thinner chicken is that your veggies don’t have enough time to cook. I would start cooking the veggies before adding the chicken so it doesn’t leave you with anything undercooked or overcooked.
Too much lemon flavor? If you don’t like lemon flavor, just use one lemon and cut it in half. Juice half and slice the other half. Use as directed.
Prefer Crockpot?
This lemon chicken recipe can be easily done in a crock pot. It takes longer to cook, but it’s an option. Prepare everything the same, just put it in a crockpot instead of a skillet. Cook on high for 4 hours and on low for 8 hours.
We love all the hearty veggies in this chicken and it feels like you’re having a meal with this recipe. Be sure to try it and let us know how it goes. đ
For more chicken recipes, check out:
main course
American food
Prep time 8 minutes
1 hour cooking time
Total time 1 hour 8 minutes
Serving Size 4
Calories 490 kcal
by Lil’ Luna
- 6 tablespoons olive oil
- 2 lemons 1 sliced, 1 juiced
- 4 teaspoons minced garlic
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 pound green beans trimmed
- 8 small sweet potatoes cut into quarters
- 4 boneless skinless chicken breasts
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Grease a large baking sheet with 1 TB of olive oil. On the bottom of the plate, arrange the lemon slices in a single layer.
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Combine remaining oil, lemon juice, garlic, salt and pepper in a large bowl. You need to coat the green beans, potatoes and chicken in the oil mixture layer by layer. First add the mung beans. Throw it on the coat. Then, use tongs to remove the green beans and place on top of the lemon slices. Next, add the potatoes to the olive oil mixture and toss to coat. Using your tongs again, place the potatoes over the green beans, along the inside edge of the plate. Finally, coat the chicken in the oil mixture and place on a plate. Pour remaining olive oil mixture over chicken.
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Cook at 350 degrees for 1 hour – 1 hour 15 minutes (or until potatoes and vegetables look tender and chicken is cooked through). Serve hot.
If you don’t like lemon flavor, just use one lemon and cut it in half. Juice half and slice the other half. Use as directed.
Adapted from realsimple.com.