Juicy chicken thighs in a garlicky lemon Dijon marinade, crispy roasted baby potatoes and green beans, all on one big sheet pan. It’s mostly hands-off oven time, and you finish each plate with feta, a swipe of tzatziki and a squeeze of fresh lemon.
Each serving is 434 calories with 35.6 grams of protein, and the pan makes 6 servings. One reader doubles it so she has leftovers for lunches all week.
A Quick Look At The Recipe
- Recipe Name: Lemon Dijon Sheet Pan Chicken with Potatoes and Green Beans
- Ready In: 70 minutes
- Serves: 6 servings
- Calories: 434 cal
- Protein: 35.6g
- Fat: 15g
- Carbs: 34.7g
- Why You'll Love It: If you're looking for a quick, flavorful, and macro-friendly meal that requires minimal effort, this Lemon Dijon Sheet Pan Dinner is a must-try! Made with juicy chicken thighs, tender potatoes and green beans, and a tangy, garlicky Dijon marinade this meal comes together on one pan for an easy, balanced meal.
Before You Start Cooking
- Use your biggest sheet pan. I use a 21×15 pan. Crowded veggies steam instead of roasting, so split everything between two pans if yours is smaller.
- Line it with foil, not parchment. The pan finishes under the broiler, and parchment can scorch or catch fire that close to the heat.
- Give the potatoes a head start. They roast alone for 20 minutes before the chicken and green beans go on, so everything finishes at the same time.
- Save some marinade first. Set aside 1 to 2 tablespoons for the potatoes before you pour the rest over the raw chicken.
- Trim the thighs well. My boneless thighs were labeled 4.5 grams of fat per 4 ounces, and a good trim keeps the macros close to mine.
Important Ingredients and Substitutions
- Balsamic vinegar: I’m obsessed with my fruity vinegars from Baker and Olive, and they’re amazing here. Any light balsamic works fine too. One reader used a maple balsamic and skipped the maple syrup.
- Grainy Dijon: It gives the marinade its tang and helps it cling to the chicken.
- Tzatziki: Spread on the bottom of the plate, it’s the creamy sauce for the whole dish. Store-bought is fine, or use the homemade tzatziki from my Greek pitas with cucumber feta salsa.
It’s naturally gluten-free. For dairy-free, use dairy-free feta and tzatziki, or skip them.
How to Make Lemon Dijon Sheet Pan Chicken
- Make the marinade. Preheat the oven to 425°F. Whisk the vinegar, half the olive oil, Dijon, maple syrup, garlic, oregano, pepper, lemon zest and lemon juice. Save 1 to 2 tablespoons, then pour the rest over the trimmed chicken.
- Roast the potatoes. Toss the potatoes with the saved marinade and half the salt on a large foil-lined sheet pan. Roast for 20 minutes.
- Add the chicken and green beans. Push the potatoes to one side, add the chicken to the other side and the green beans in the middle. Top with shallots, drizzle with the rest of the oil, and sprinkle with the rest of the salt. Roast for 25 minutes.
- Broil and plate. Sprinkle the feta over the veggies and broil on low for 3 to 4 minutes, watching closely. Spread tzatziki on each plate, add potatoes, green beans and chicken, and finish with fresh lemon.
Frequently Asked Questions
Can I use chicken breasts?
Yes. Boneless breasts cook faster and dry out more easily than thighs, so start checking them early and pull them at 165°F. Pounding them to an even thickness helps.
Can I make it ahead?
Yes. Store the chicken and veggies in containers for up to 4 days and add the tzatziki and lemon when you eat. Reheat in the oven or air fryer to keep the potatoes crisp.
Can I swap the seasoning?
Yes. One reader used Spiceology’s Greek Freak seasoning in place of the oregano and loved it.
How to Serve It
This is a full dinner on one pan. If you want more volume, pile some arugula or mixed greens on the plate under everything.
One-pan dinners like this are all over my meal plans, with the planning and the macros done for you every week.
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Lemon Dijon Sheet Pan Chicken with Potatoes and Green Beans
If you're looking for a quick, flavorful, and macro-friendly meal that requires minimal effort, this Lemon Dijon Sheet Pan Dinner is a must-try! Made with juicy chicken thighs, tender potatoes and green beans, and a tangy, garlicky Dijon marinade this meal comes together on one pan for an easy, balanced meal.
Ingredients
- 2 lb boneless, skinless chicken thighs (900g)
- 3 Tbsp. balsamic vinegar fruit infused like Baker and Olive if you have it (45g)
- 2 Tbsp olive oil divided (30g)
- 1 Tbsp. grainy dijon mustard 15g
- 1 Tbsp. pure maple syrup or honey
- 3 frozen garlic cubes or minced cloves
- 2 tsp oregano
- ¼ tsp black pepper
- 1 lemon zested
- 1 Tbsp lemon juice 15g
- 2 lb baby potatoes halved or quartered (900g)
- 2 tsp kosher salt divided
- 3 cup green beans chopped (340g)
- 2 Tbsp shallots sliced (25g)
- 2 oz feta cheese 56g
- ¾ cup tzatziki 180g
- Additional fresh squeezed lemon
Instructions
- Preheat the oven to 425. Trim chicken thighs of any unwanted fat.
- Make the marinade by combining vinegar, half of the olive oil, dijon, pure maple syrup, garlic, oregano, pepper, lemon zest, and lemon juice in a small bowl. Pour most of the marinade over the chicken, reserving a small amount (1-2 Tbsp) for the potatoes.
- Add the chopped potatoes to a LARGE (21×15) foil-lined sheet pan (don’t use parchment, since this finishes under the broiler). Drizzle with remaining marinade and toss well. Season the potatoes with half of the salt and roast at 425 for 20 minutes or until they’re getting tender, but could still use some color.
- Remove the pan from the oven and scoot the potatoes to one side. Add your marinated chicken thighs to the other side of the pan, and the chopped green beans in the middle. (You don’t want things too crowded so make sure you’re using a large sheet pan!) Add the chopped shallots to the top. Spray or drizzle the whole pan with the other half of the olive oil, and sprinkle with remaining salt.
- Put the pan back in the oven and roast for 25 minutes. Sprinkle the potatoes and green beans with feta, then turn the broiler to low and broil for an additional 3-4 minutes to get some color on the chicken. Watch closely and toss the veggies if needed to avoid burning!
- Plate your dinner by spreading 2 Tbsp of tzatziki on the bottom of your dish and top with about 112g warm potatoes, 50g green beans, and 112g chicken. Finish with some fresh squeezed lemon. And if you prefer more volume, add a pile of arugula or mixed greens!
Notes
GF/DF: This is naturally gluten free and can easily be made dairy-free by swapping in dairy-free feta and dairy free tzatziki. Trader Joe’s has really great options for both! Or simply skip those components.
Here are the macros if you’d like to log everything separately. Each item serves 6 with the same serving size as listed below:
Lemon Dijon Sheet Pan Chicken Thighs: 228 calories, 9 fat, 3.7 carbs, 30 protein, 0 fiber
Lemon Dijon Sheet Pan Potatoes: 139 calories, 3.2 fat, 24.5 carbs, 3.2 protein, 4 fiber
Lemon Dijon Sheet Pan Green Beans: 35 calories, 2 fat, 4 carbs, 1.5 protein, 1.5 fiber
Nutrition:
Serves 6
Serving size: 112g chicken, 112g potatoes, 50g green beans, 30g tzatziki
434 calories, 15 fat, 34.7 carbs, 35.6 protein, 5.7 fiber
Search Lillie Eats and Tells Lemon Dijon Sheet Pan Dinner
Nutrition
Serving: 112g chicken, 112g potatoes, 50g green beans, 30g tzatzikiCalories: 434kcalCarbohydrates: 34.7gProtein: 35.6gFat: 15gFiber: 5.7g
Tried this recipe?
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Made this for dinner and it was delicious!!! Will be making this again.
This recipe was a hit with the entire family. There is so much flavor. We will be making this on repeat!
This was dinner last night. It was so good! I will definitely make it on repeat. I had some maple balsamic vinegar in my pantry so i used that and left the maple syrup out of the marinade.
Just made for the first time and will keep in rotation – excellent!
So delicious – thank you Lillie!! Got all the ingredients at Trader Joe’s, which made it super easy. I used Spiceology’s Greek Freak seasoning instead of oregano. Very flavorful- will definitely make this again : )
5 Stars!
Could you use chicken breasts instead? Bone-in, perhaps?
Great flavor!!!
Made this tonight and doubled the recipe. So glad I did because it was amazing! Now I have leftovers for lunches. The Tzatziki is amazing with this!
This recipe has become a family favorite!
Loved everything about this meal. It’s gonna be on repeat in our house!