Baked Lemon Herb Chicken with Roasted Potatoes: A Simple Sheet Pan Dinner Under $5

This baked lemon herb chicken with roasted potatoes is the kind of no-fuss, sheet pan dinner that feels like a proper home-cooked meal without demanding much hands-on time. A bright, herby lemon marinade made from garlic, thyme, and rosemary gets brushed over the chicken breast before everything roasts together on a single baking sheet alongside golden baby potatoes and tender green beans. The lemon and herbs infuse the chicken with bright, fragrant flavor while it roasts, and the potatoes crisp up nicely alongside it, soaking up a little of that same seasoning from the pan. This is a dinner that requires minimal chopping, minimal dishes, and delivers a genuinely balanced plate with 42 grams of protein, complex carbs, and vegetables all in one go. It’s an easy one to lean on during a busy week when you want something that tastes like real effort went into it, even though most of the work is just waiting on the oven. At just over $4 a serving, it’s a reliable, comforting dinner that never feels like a compromise.

Baked Lemon Herb Chicken with Roasted Potatoes

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Total Time 40 minutes mins

Servings: 1

Calories: 450

Ingredients Method Notes

Ingredients

  

• 6 oz boneless skinless chicken breast
• 1 cup baby potatoes halved
• 1 tbsp olive oil
• 1 clove garlic minced
• 1 tbsp lemon juice
• 1/2 tsp dried thyme
• 1/2 tsp dried rosemary
• 1 cup green beans trimmed
• Salt and pepper to taste

Method

 

1. Preheat the oven to 400°F.
2. Toss the halved baby potatoes with half the olive oil, salt, and pepper on a baking sheet.
3. Roast the potatoes for 15 minutes.
4. Meanwhile, whisk together remaining olive oil, garlic, lemon juice, thyme, and rosemary in a small bowl.
5. Season the chicken breast with salt and pepper, then brush with the lemon herb mixture.
6. Add the chicken and green beans to the baking sheet with the potatoes.
7. Roast for an additional 18 to 20 minutes until the chicken reaches 165°F internally and the potatoes are golden.
8. Let the chicken rest for 5 minutes before slicing.
9. Plate the chicken with the roasted potatoes and green beans.

Notes

Baby potatoes and green beans are both budget produce staples that roast on the same sheet pan as the chicken, meaning one pan and one oven cycle covers the entire dinner.