Regular Foods · Dinner · by Mara
Mara's Lemon-Garlic Sheet-Pan Chicken
Lemon-Garlic Chicken and Green Beans
A practical meat-and-vegetable supper from one pan. The shallow cuts help the seasoning reach more of the chicken, while a little broth stretches two tablespoons of butter across the whole meal. This is a Regular Foods recipe: slice the chicken into small bites, keep it moist, chew thoroughly, and treat the stated serving as a reference rather than an amount you must finish.
- Total time
- 40 min
- Yield
- 4 servings
- Serving
- 1 chicken portion with about 3/4 cup green beans
- Texture
- Moist chicken with tender green beans
Ingredients
- 1 pound boneless, skinless chicken breasts, divided into 4 even portions
- 12 ounces fresh green beans, trimmed
- 2 tablespoons unsalted butter, melted
- 1/4 cup no-salt-added chicken broth
- 3 garlic cloves, minced
- 1 teaspoon onion powder
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon dried oregano
- Juice of 1 lemon
- 1/2 teaspoon kosher salt
- Black pepper, to taste
- Nonstick cooking spray
Directions
- 1
Heat the oven to 375°F / 191°C. Lightly coat a rimmed sheet pan with nonstick spray.
- 2
Whisk the melted butter, broth, garlic, onion powder, parsley, oregano, lemon juice, and salt together.
- 3
Arrange the green beans in one layer on the pan. Cut several shallow diagonal slits across the top of each chicken portion without cutting through, then place the chicken among the beans.
- 4
Spoon or brush the lemon-garlic mixture evenly over the chicken and beans. Add optional black pepper.
- 5
Roast for 20 to 30 minutes, turning the beans once if practical, until the thickest part of every chicken portion reaches 165°F / 74°C and the beans are tender. Begin checking smaller pieces early rather than letting them dry out.
- 6
Rest the chicken for 3 minutes. Divide the pan into four portions, each with one chicken piece and approximately one quarter of the green beans. Spoon the pan juices over the chicken before serving.
- 7
Refrigerate leftovers in shallow covered containers within 2 hours and use within 3 to 4 days. Reheat covered with a spoonful of broth until the chicken reaches 165°F / 74°C.
PER SERVING
Nutrition
- Protein
- 24g
- Calories
- 210
- Carbs
- 7g
- Fat
- 9g
- Fiber
- 2g
- Sugar
- 3g
- Sodium
- 340mg
Estimated per serving for one quarter of the chicken, green beans, seasoned butter, and broth. Chicken size, butter retained on the pan, salt, broth, and finished vegetable yield can change every displayed value. Contains milk.
Source: Adapted and independently worded from Sara Haven's public Facebook reel Sheet Pan Lemon Garlic Herb Butter Chicken. The Guild version reduces the butter from one-half cup to two tablespoons and adds no-salt broth for coverage and moisture.
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