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Sheet Pan Lemon Dijon Chicken & Green Beans - Bright, Simple, Weeknight-Friendly

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5 to 2 pounds boneless, skinless chicken thighs (or breasts, see notes below)
  • Green beans: 1 pound, trimmed
  • Lemon: Zest and juice of 1 large lemon
  • Dijon mustard: 2 tablespoons
  • Olive oil: 3 tablespoons, divided
  • Garlic: 3 cloves, minced
  • Honey or maple syrup: 1 to 2 teaspoons (optional, to balance acidity)
  • Herbs: 1 teaspoon dried thyme or Italian seasoning (or 1 tablespoon fresh)
  • Salt: 1 to 1.5 teaspoons, divided
  • Black pepper: 1/2 teaspoon
  • Red pepper flakes: Pinch (optional, for heat)
  • Lemon wedges: For serving
  • Optional add-ins: Small potatoes or halved baby potatoes, cherry tomatoes, or sliced red onion

Method
 

  1. Prep the pan: Heat the oven to 425°F (220°C). Line a large, rimmed sheet pan with parchment for easier cleanup.
  2. Mix the marinade: In a bowl, whisk lemon zest, lemon juice, Dijon, 2 tablespoons olive oil, garlic, herbs, salt, pepper, and honey if using. Taste and adjust for balance.
  3. Coat the chicken: Pat chicken dry and toss it in the marinade. Let it sit while you prepare the beans—5 to 15 minutes is enough for flavor to stick.
  4. Season the green beans: On the sheet pan, toss green beans with 1 tablespoon olive oil, a pinch of salt, and pepper. Spread them to one side of the pan.
  5. Add the chicken: Place the marinated chicken on the other side of the pan. Pour any remaining marinade over the chicken, not the beans, so the beans can roast and crisp.
  6. Roast: Bake for 18 to 22 minutes for thighs, or 15 to 20 minutes for breasts, until the chicken reaches 165°F (74°C) in the thickest part and the beans are crisp-tender with browned spots.
  7. Optional finish: Broil for 1 to 2 minutes to deepen browning. Keep a close eye to avoid burning.
  8. Rest and serve: Let the chicken rest 5 minutes. Serve with lemon wedges for squeezing and any pan juices spooned over the top.