Lemon Dijon Sheet Pan Dinner

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.

About This Recipe

Who doesn’t love a quick and easy dinner recipe? This meal is simple but delicious. Just whip up this easy lemon dijon marinade and pour it over your potatoes and chicken. Let those cook for a few minutes then add your green beans and finish everything off. Top with crumbled feta and shallots and enjoy with some creamy tzatziki! 

And the best part of this recipe? Cleanup is a breeze! Just toss everything on a sheet pan and let the oven do the work. This easy chicken recipe is great for meal prepping for the week or whipping up a healthy weeknight dinner that everyone will love!

Ingredients and Substitutions

• Chicken thighs: My boneless thighs were labeled just 4.5 fat for 4 oz. Just make sure to give them a good trim of any excess fat before adding to the marinade.
• Balsamic vinegar: You might notice I’m obsessed with my fruity vinegars from Baker and Olive but I know they’re a specialty item and not everyone will have them! If you do, USE THEM here But if you don’t, use any light balsamic vinegar works fine. 
• Olive oil: You can also sub for avocado oil or your favorite cooking oil if you prefer something else.
• Grainy dijon mustard: Use any good grainy dijon mustard. I love the one from Trader Joe’s! 
• Pure maple syrup: Gives the perfect amount of sweetness and compliments the fresh lemon and oregano! You can also sub for honey or your favorite liquid sweetener.
• Garlic: The frozen garlic cubes are my favorite for taste and convenience but you can also use fresh minced garlic.
• Lemon: Fresh lemon juice and zest add the perfect bright flavor to these chicken and potatoes! 
• Baby potatoes and green beans: I love the little yukon gold potatoes! When roasted, they’re so soft and buttery on the inside while still being crisp on the outside and pair perfectly with the green beans. You could also use the little red potatoes (they’re a bit starchier) and you can also sub for any veggie you prefer like zucchini, broccoli, cauliflower, etc. 
• Feta cheese: Totally optional but adds the perfect finish to this dish in my opinion!
• Tzatziki: The tzatziki adds the perfect amount of creamy, freshness for these bowls. I love adding it to the bottom of my bowl before adding the chicken, potato and green beans but you could also just top your bowl with it if you prefer! Store-bought or homemade both work great! 

Dietary Adaptations 

This chicken recipe 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.

How To Make

1. Preheat the oven to 425. Trim chicken thighs of any unwanted fat. 
2. Make the marinade by combining vinegar, half of the olive oil, dijon mustard, 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.
3. Add the chopped potatoes to a LARGE (21×15) parchment lined sheet pan. 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.
4. 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. 
5. 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!
6. 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!

Helpful Tips

1. Don’t overcrowd pan: Don’t overcrowd your pan! For optimal roasting, you want to ensure the chicken, potatoes and green beans have enough room between each other. I love this extra large sheet pan for these types of meals. If you don’t have a big enough sheet pan, you can use two smaller ones.
2. Parchment paper: To make this recipe even quicker to clean up, line your baking sheet with parchment paper for effortless cleaning and to prevent sticking.
3. Let chicken marinade: If you have some extra time, marinate your chicken for at least 30 minutes (or up to overnight) before baking for even more flavor.
4. Even-sized potatoes: Make sure to cut your potatoes into even-sized pieces so they will cook evenly. I prefer the small, petite yukon gold potatoes so they cook in the amount of time listed. However, if your potatoes are larger that’s no problem they might just need a few extra minutes.

For More Delicious Chicken Recipes

• Weekly Bulk Apple Cider Dijon Grilled Chicken
• Roasted Tomato Basil Chicken
• Chicken Marinara
• Grilled Chicken and Veggie Rainbow Bowl

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Lemon Dijon Sheet Pan Dinner

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.

Print Pin Rate

5 from 8 votes

Author Lillie

Course Main Course

Cuisine American

Prep Time 25 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 6 servings

Calories 434 kcal

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) parchment lined sheet pan. 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

Keywords baked chicken, chicken thighs, lemon dijon sheet pan dinner

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