Garlic Lemon Chicken with Green Beans Red Potatoes
Elevate weeknight dinners with this irresistible Garlic Lemon Chicken with Green Beans and Red Potatoes—a one-pan wonder bursting with flavor and convenience. Tender, golden-brown chicken breasts are nestled alongside crispy, herb-seasoned red potatoes and vibrant green beans, all bathed in a zesty garlic-lemon butter sauce. This recipe combines simple, wholesome ingredients like fresh garlic, paprika, and a touch of olive oil for a well-balanced, comforting meal that's as satisfying as it is easy to prepare. With just 15 minutes of prep time and a rustic skillet presentation, this oven-baked dish is perfect for busy families or dinner parties alike. Plus, everything cooks together in one pan, making cleanup a breeze!
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 1.5 pounds red potatoes
- 1 pound fresh green beans
- 4 pieces garlic cloves
- 1 whole lemon
- 4 tablespoons unsalted butter
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 0.5 teaspoons ground black pepper
- 1 tablespoon parsley
Instructions
Preheat your oven to 400°F (200°C).
Wash and cut the red potatoes into 1-inch chunks. Trim the ends off the green beans.
In a small bowl, stir together the oregano, paprika, kosher salt, and black pepper. Set aside.
Mince the garlic cloves. Juice the lemon and set aside.
Pat the chicken breasts dry with paper towels and season both sides with the spice mixture.
In a large oven-safe skillet or cast-iron pan, heat 2 tablespoons of olive oil over medium-high heat.
Sear the chicken breasts for 2-3 minutes per side, until golden brown. Remove the chicken and set aside.
In the same skillet, melt 2 tablespoons of butter. Add the minced garlic and sauté for 1 minute until fragrant. Pour in the lemon juice and stir to combine.
Add the red potatoes to the skillet. Stir to coat them in the garlic-lemon mixture, then spread them out evenly.
Nestle the chicken breasts on top of the potatoes in the skillet.
In a medium bowl, toss the green beans with 1 tablespoon of olive oil and a pinch of salt. Arrange the green beans around the chicken and potatoes in the skillet.
Dot the top of the skillet with the remaining 2 tablespoons of butter.
Transfer the skillet to the preheated oven. Bake for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender.
Remove the skillet from the oven and let it rest for 5 minutes. Sprinkle chopped parsley over the top before serving.
Serve directly from the skillet for a rustic presentation, and enjoy!
Nutrition Facts
Calories |
2616 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.2 g | 150% | |
| Saturated Fat | 42.3 g | 211% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 696 mg | 232% | |
| Sodium | 1178 mg | 51% | |
| Total Carbohydrate | 163.9 g | 60% | |
| Dietary Fiber | 32.3 g | 115% | |
| Total Sugars | 25.4 g | ||
| Protein | 238.0 g | 476% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 398 mg | 31% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 4045 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
