Midweek Mealtime - Sheet Pan Lemon Chicken and Potatoes

Wednesday, March 22, 2017

Remember how I said I was in LOVE with sheet pan meals?  I have another example for you.  And this one?  This one hubby RAVED over!  Just look at the deliciousness roasted into the potatoes and green beans!  Isn't that just beautiful?

And, again, all on one pan and just 25-30 minutes in the oven.  MMMMMMM...

Sheet Pan Dinners


  • 1 1/2 pounds boneless, skinless chicken breasts or tenderloins
  • 1 large egg
  • Juice of half a lemon
  • 2 Tbsps granulated garlic, divided
  • 1 Tbsp dried parsley, divided
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 cup breadcrumbs
  • 1/4 cup grated parmesan cheese
  • 1/4 cup unsalted butter, melted
  • 1 pound red potatoes, cut into 1 inch chunks
  • 1 pound fresh green beans
  • 1/2 lemon, sliced


  1. In a gallon ziplock bag, combine egg, lemon juice, 1 Tbsp garlic, 1/2 Tbsp parsley, salt and pepper.  Add chicken, shake well - ensuring even coverage - and set aside.  (Doing this first allows a little bit of primo marinating time.)
  2. Preheat oven to 400 degrees Fahrenheit.  Line a sheet pan with foil, and lightly spray foil with cooking spray.
  3. In a second gallon ziplock bag, combine butter, 1 Tbsp garlic, and 1/2 Tbsp parsley.  Add potatoes and green beans.  Shake well.
  4. Spread potatoes and green beans on one side of sheet pan.
  5. Spread chicken on other side of sheet pan.
  6. Top chicken with breadcrumbs and parmesan cheese.
  7. Finish chicken with sliced lemons.
  8. Bake 25-30 minutes until chicken is cooked through.

 Did you try it?  Let me know in the comments!

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  1. I'd also like to know how many servings this is on the 21 day fix program.



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