This easy, flavorful one-pan garlic lemon chicken dinner will become your new favorite 30 minute meal! Juicy, butter-basted chicken thighs are roasted with crisp green beans and tender red potatoes for an incredible weeknight dinner the whole family will love. Infused with the bright flavors of lemon, garlic, and herbs, this saucy chicken is simple enough for busy weeknights but impressive enough for company. With short prep time and only one pan to wash, this is a winner of a chicken recipe you’ll make again and again. Get the step-by-step instructions for creating the most mouthwatering garlic lemon chicken, roasted green beans and potatoes you’ve ever tasted!
Can I use chicken breasts instead of chicken thighs for this recipe?
You can use boneless, skinless chicken breasts instead of the thighs if you prefer. The cooking time will be a little shorter, so I would recommend simmering the chicken breasts for 12-15 minutes once you add them back to the skillet after searing. Chicken thighs are great for this recipe though because they stay so moist and tender.
What if I can’t find red potatoes, can I use another type?
Russet or Yukon Gold potatoes are good substitutes for the red potatoes. You’ll want a sturdy potato that won’t fall apart. Cut them into 1-2 inch pieces before adding to the skillet. The cooking time should be about the same.
Do I need to wash the chicken before cooking?
Yes, it’s always a good idea to rinse chicken under running water before cooking to remove any bacteria on the surface. Pat it very dry with paper towels before seasoning and searing. Washing the green beans is also recommended.
How do I know when the chicken is fully cooked?
The best way to ensure the chicken is cooked through is to use a food thermometer. The minimum safe internal temperature for chicken needs to reach 165°F. If you don’t have a thermometer, look for the juices to run clear when piercing the chicken with a fork or knife. The meat should not be pink inside anymore.
Can I prepare the sauce ahead of time?
Yes! The garlic lemon sauce can be made 1-2 days in advance. Simply prepare it through step 6. Let cool completely then transfer to an airtight container and refrigerate until ready to use. Reheat gently over medium heat when ready to finish the dish.
Here’s what makes this chicken recipe so special:
- Juicy, butter-basted chicken thighs seasoned with garlic, lemon, and herbs
- Crisp fresh green beans roasted with garlic butter
- Tender red potatoes roasted in chicken drippings
- The ingredient list is short, the prep time is minimal, but the flavors are out of this world. Let’s get started!
- 6 bone-in, skin-on chicken thighs (about 2 pounds or 900g)
- 1 pound fresh green beans, washed and trimmed (450g)
- 24 ounces red potatoes, halved or quartered if large (680g)
- 1/4 cup butter (57g)
- 4 cloves garlic, minced
- Juice from 1 lemon
- 2 teaspoons paprika
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup chicken broth (120ml)
- 1 tablespoon hot sauce (I like Sriracha)
- 1/4 teaspoon red pepper flakes, optional
- Chopped fresh parsley for garnish
- To start, you’ll want to gather all the ingredients and prep the chicken, green beans, and potatoes.
- First, rinse the 6 bone-in, skin-on chicken thighs under cool running water and pat them completely dry with paper towels. This helps remove any bacteria on the surface. Wash 1 pound of fresh green beans thoroughly under cool water as well. Trim both ends of each green bean.
- Next, use a sharp knife to cut the 24 ounces of red potatoes into 1-2 inch pieces. Cut any large potatoes into quarters or halves to make the pieces roughly the same size. This will allow the potatoes to cook evenly.
- Mince 4 large cloves of garlic until you have about 2 tablespoons. The fine mincing is important for full garlic flavor distribution. Zest 1 lemon to get about 1 teaspoon of zest, then juice the lemon to yield 1/4 cup of fresh lemon juice.
- Once all the prep work is done, you can start cooking.
- Heat 1 tablespoon of the butter in a large 12-inch skillet over medium-high heat until melted and foaming. While the butter heats up, liberally season the chicken thighs on all sides with salt, black pepper, paprika and onion powder to coat them evenly.
- When the butter is hot, carefully lay the chicken thighs skin-side down in the skillet. Let them sear undisturbed for about 3 minutes until the skin is nicely browned. Flip and brown the other side for another 2-3 minutes. Transfer the seared chicken to a clean plate.
- Add the green beans and another tablespoon of butter to the hot skillet. Toss and stir to coat the beans in the butter and juices in the pan. Spread them out in an even layer and let them roast without stirring for 5 minutes until they start to caramelize and brown.
- Push the green beans to one side of the skillet. Add the potatoes cut-side down in a single layer to the cleared side of the skillet along with another tablespoon of butter. Let the potatoes roast undisturbed for 5 minutes to brown the cut sides.
- Return the seared chicken thighs to the skillet along with any juices that accumulated on the plate. Scatter the minced garlic around the chicken. Pour the lemon juice and chicken broth around the chicken as well. Add the hot sauce and red pepper flakes, if desired.
- Let this come up to a gentle simmer, then turn the heat down to medium-low. Cover and let simmer for 15-20 minutes, turning the chicken and vegetables halfway through, until the chicken thighs are completely cooked through and the potatoes are fork tender.
- Once done, transfer the chicken and vegetables to a serving platter, tent with foil and let rest for 5 minutes. Add the final tablespoon of butter to the skillet and swirl to melt and incorporate the pan juices and scrape up any browned bits from the bottom.
- Turn the heat up to medium-high and simmer the sauce for 2-3 minutes until reduced and thickened slightly. Taste and season with more salt and pepper if needed. Pour theglossy garlic lemon sauce over the plated chicken and vegetables. Garnish with some chopped fresh parsley.
- Serve this amazing one-pan meal with a green salad or crusty bread to enjoy the flavorful sauce even more. Leftovers will keep in the fridge for 3-4 days. Reheat in a low oven or microwave until warmed through.
- Use bone-in chicken thighs for extra flavor and moisture. Keep skin on for browning.
- Prep ingredients first – wash chicken, trim beans, cut potatoes, mince garlic, zest/juice lemon.
- Pat chicken dry then liberally season all over before searing.
- Sear chicken skin-side down first for crispy skin, then brown other side.
- Roast green beans solo first to get browning before adding potatoes.
- Let chicken rest after simmering before making pan sauce.
- Finish sauce by reducing pan juices slightly to concentrate flavors.