Lemon chicken & crispy potatoes
Golden chicken, baby potatoes and green beans, brightened with lemon. A small sheet pan does most of the work.
Serves two · estimated cooking time · image for serving inspiration.
A few simple steps.
- 01
Heat the oven to 425°F / 220°C (200°C fan). Halve the potatoes; cut any larger ones into quarters. Toss with 1 tbsp oil, half the salt and pepper on a rimmed sheet pan. Roast for 15 minutes.
- 02
Cut the chicken into two even portions, roughly 2 cm thick. Mix the remaining oil, finely grated garlic, oregano, remaining salt, the zest and juice of half the lemon. Coat the chicken.
- 03
Add the chicken and trimmed green beans to the pan, keeping the raw chicken separate from the vegetables. Roast for 15–20 minutes more, until the potatoes are tender and the chicken reaches 165°F / 74°C in its thickest part.
- 04
Rest the chicken for 3 minutes. Divide everything between two plates and serve with the remaining lemon.
A note from the kitchen
Use a food thermometer for the chicken; colour alone does not establish doneness.
Safe cooking temperatures · FoodSafety.gov ↗