Lemon-Garlic Chicken Tray Bake
A hot oven does most of the work in this lemon-garlic chicken tray bake. The potatoes get a head start, the chicken joins them next, and the green beans go in near the end so they keep some bite.
Why this recipe works
The staggered cooking order is the key. Putting everything in at once can leave the potatoes firm and the beans soft. One large pan gives the ingredients room to roast instead of steam.
Prep: 15 minutes Cook: 35 minutes
Serves: 4 Difficulty: Easy
Before you start
Cut the potatoes evenly and avoid crowding the pan. If your pan is small, use two pans and rotate their positions halfway through. A thermometer is the most reliable way to check the chicken.
Lemon-Garlic Chicken Tray Bake
Ingredients
Instructions
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01
Heat the oven to 425°F (220°C). Toss the potatoes with 1.5 tbsp olive oil and half the salt on a large rimmed sheet pan. Spread them out and roast for 15 minutes.
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02
Mix the remaining oil, lemon zest and juice, garlic, oregano, pepper and remaining salt. Coat the chicken with about two-thirds of this mixture.
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03
Turn the potatoes. Add the chicken and roast for 12 minutes. Keep chicken in a single layer so heat can circulate.
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04
Toss the green beans with the remaining lemon mixture and add them to the pan. Roast for another 8–13 minutes, until the chicken reaches 165°F (74°C) in the thickest part and the potatoes are tender. If needed, remove the chicken and keep cooking the potatoes.
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05
Rest the chicken for 5 minutes. Spoon the pan juices over everything and serve with lemon wedges.
Cut the potatoes evenly and avoid crowding the pan. If your pan is small, use two pans and rotate their positions halfway through. A thermometer is the most reliable way to check the chicken.
Swaps that work
Use broccoli florets instead of green beans, adding them with the chicken. Boneless chicken breasts can work, but thickness changes the cooking time: check the temperature early rather than following the clock alone.
Make ahead and storage
Refrigerate leftovers in a covered container within 2 hours and use within 3–4 days. Reheat until steaming hot throughout. Store the lemon wedges separately.
Frequently asked questions
Can I use bone-in chicken?
Yes, but it needs a longer cooking time. Roast it earlier and use a thermometer; do not simply use the boneless timing.
Why are my potatoes still firm?
The pieces may be too large, the pan crowded or the oven running cool. Leave them in until a fork slides in easily.
Make it your own
Serve it in the way that works for your table. If you change an ingredient, use the cooking cues in the method and taste as you go.
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