Lemon Herb Chicken

If you are looking for a simple and tasty meal that everyone will love, then look no further! Although this Lemon Herb Chicken looks pretty plain, the flavors will delight even the most picky eaters. I love hassle-free dishes and hate endless trips to the grocery store. This recipe gets bonus points since I usually have all the ingredients already. And the prep time is minimal because you can prepare the chicken while the potatoes are cooking.

Part one: Potatoes.

Pre-heat your oven to 400 degrees F. Chop up the potatoes in to 1-2 inch pieces. Throw them in a bowl with half your olive oil, rosemary and garlic salt. Toss them around a bit to coat, then spread evenly on a foil lined baking sheet. Bake for 20 minutes.

Part two: Chicken

While the potatoes are cooking, cut up the chicken into 1-2 inch pieces and place in a bowl.

Then snap off the ends of the green beans, and juice and zest the lemon.

Add them all together with the remaining olive oil, rosemary and garlic salt. Mix together until everything is coated.

Part three: Bake

When the timer for the potatoes goes off, take the baking sheet out of the oven. Stir the potatoes and add the chicken and green beans to the sheet. Try to make an even layer with no overlapping. Bake for an additional 20 minutes.

Make sure you give everything a good mix, then dig in! Enjoy your delicious Lemon Herb Chicken!

Print Recipe

Lemon Herb Chicken

Keyword

chicken, easy

Prep Time

15 minutes

Cook Time

40 minutes

Servings

people

Ingredients

• 5-6 Baby red potatoes
• 4 Tbsp olive oil divided
• 2 tsp Rosemary divided
• 2 tsp Garlic salt divided
• 2 Boneless, skinless, chicken breasts
• 1-2 lbs Fresh green beans
• 1 Lemon

Keyword chicken, easy Prep Time 15 minutes Cook Time 40 minutes Servings people Ingredients 5-6 Baby red potatoes 4 Tbsp olive oil divided 2 tsp Rosemary divided 2 tsp Garlic salt divided 2 Boneless, skinless, chicken breasts 1-2 lbs Fresh green beans 1 Lemon

Instructions

1. Pre-heat oven to 400 degrees F
2. Cut up potatoes into 1-2 inch pieces.
3. Put potato pieces into a bowl with 2 Tbsp olive oil, 1 tsp rosemary, 1 tsp garlic salt and toss to coat.
4. Evenly spread on a foil lined baking sheet and bake for 20 minutes.
5. Meanwhile, cut up the chicken into 1-2 inch pieces and place in a bowl.
6. Snap off the ends of the green beans and juice and zest the lemon. Add to the bowl with the chicken.
7. Add 2Tbsp olive oil, 1 tsp rosemary and 1 tsp garlic salt to the bowl. Toss to coat.
8. When the timer goes off, stir the potatoes and add the chicken and green beans to the baking sheet. Try to make an even layer with no overlapping.
9. Return the sheet to the oven and bake another 20 minutes.