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Crispy Chicken and veggies with lemon and garlic flavor all cooked on one pan. Life-in-the-Lofthouse.com
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5 from 1 vote

Crispy Lemon Garlic Chicken and Veggies

Course Main Course
Servings 4
Author Holly


  • 1 large egg beaten
  • 2 Tablespoons fresh lemon juice
  • 2 teaspoons minced garlic
  • 1/2 Tablespoon fresh parsley
  • salt and pepper to taste
  • 1/2 cup Italian breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 4 boneless skinless chicken breasts
  • 4 small russet potatoes quartered
  • 1/4 cup melted butter
  • 1 teaspoon minced garlic
  • salt and pepper to taste
  • 1 pound fresh green beans trimmed then cut in half


  • Preheat oven to 400 degrees F. Grease a large cookie sheet or baking tray. Set aside.
  • In a large bowl, combine egg, lemon juice, garlic, parsley and salt and pepper. Whisk together.
  • In a separate bowl, combine breadcrumbs and Parmesan cheese.
  • Dip each chicken breast into mixture egg mixture then dip into breadcrumb mixture. Fully coating each chicken breast. Lay coated chicken in the center of prepared pan.
  • Place quartered potatoes around the chicken in a single layer. Mix together the melted butter and garlic. Pour half of this over the potatoes. Toss to coat then season with salt and pepper.
  • Bake for 15 minutes. Remove from oven and flip chicken over to other side and then move potatoes to one corner of the pan. Place green beans on other side of pan and pour the remaining butter mixture over the potatoes and green beans. Tossing to coat again.
  • Place pan back in oven and cook another 10 minutes. Turn on broiler and broil until nice and golden. (Stay and watch the entire time so you don't burn it!) Remove from oven and let stand a couple minutes. Serve warm and enjoy!