Cozy One pan dinner: Lemon-Herb Chicken for Two
This gentle sheet-pan meal fits one or two plates and one pan to wash—lemon, fresh herbs, and a splash of low-sodium broth keep the chicken tender while potatoes and green beans roast to soft, comforting textures.
One pan dinners are great when you want warm, home-cooked food without fuss. This version focuses on small portions and soft textures: thinly halved baby potatoes, trimmed green beans, and boneless chicken thighs that stay moist in the oven.
Line the pan to cut cleanup, keep flavors bright with lemon and parsley, and use low-sodium broth or reduce added salt if you’re watching sodium for health reasons.
Ingredients You’ll Need
- 2 boneless, skinless chicken thighs (about 8–10 oz)
- 10–12 oz baby potatoes, halved, and 6 oz trimmed green beans
- 1 tbsp olive oil, 1 garlic clove, zest and juice of 1 lemon, 1 tsp thyme, 2 tbsp low-sodium broth
You can serve this lemon-herb chicken with a small side of soft rice, mashed potatoes, or warm bread; omit extra salt or use broth for moisture if you need a lower-sodium meal.
Step-by-Step Recipe
- Preheat the oven to 400°F (200°C) and line a small rimmed sheet pan with parchment or foil. Toss halved potatoes with 1/2 tablespoon oil, half the lemon zest, half the thyme, and a pinch of pepper; arrange on one side of the pan.
- Pat chicken dry and mix remaining oil, minced garlic, lemon juice, remaining zest and thyme, and 1 tablespoon low-sodium broth; brush over chicken and place thighs next to the potatoes. Add green beans around them and drizzle the extra tablespoon of broth over the vegetables to add steam.
- Roast 20–25 minutes until potatoes are fork-tender and chicken reaches 165°F (74°C). Tent loosely with foil for 5 minutes for extra softness, then sprinkle with chopped parsley and remaining lemon zest and slice chicken thinly across the grain before serving.
Tips and Easy Variations
Texture and chewing tips
- Slice the chicken thinly across the grain to make bites easier to chew.
- Tent the pan after roasting to steam and soften the meat and vegetables.
- Cut potatoes smaller or par-boil briefly if you want them very soft.
Gentle digestion swaps
- Use less oil and add a splash of low-sodium broth for moisture instead of extra salt.
- Increase lemon and fresh herbs to boost flavor without sodium.
- Choose thin asparagus or extra green beans instead of more starchy potatoes.
Protein and carb variations
- Swap chicken for firm white fish like cod, adding it for the last 10–12 minutes of roasting.
- For fewer carbs, replace potatoes with cauliflower florets or extra green beans.
- Double the recipe on a larger pan but spread ingredients so they roast, not steam.
Quick low-sodium tips
- Use low-sodium broth or water and boost lemon and herbs for flavor.
- Skip added salt and rely on zest, garlic, and fresh parsley.
- Slices and resting help the meat stay juicy so you don’t need salty sauces.
Storage and Leftovers
Fridge
Cool leftovers within two hours and store in an airtight container in the refrigerator for up to 3 days.
Freezer
Freeze cooked chicken (separated from vegetables) for up to 2 months; thaw overnight in the fridge before reheating.
Reheating
Reheat covered in a 300°F oven until warm, or microwave gently with a splash of broth to preserve moisture.
Conclusion
Give this cozy one-pan dinner a try when you want a small, comforting meal with minimal cleanup. It’s simple, bright with lemon, and soft enough to enjoy without fuss.
The recipe scales easily for one or two people and offers gentle swaps for lower sodium or easier chewing, making it a reliable weeknight option.
FAQ
Can I use chicken breasts instead of thighs?▶
Yes. Use two small boneless, skinless breasts and watch the cooking time carefully so they stay moist. Consider halving or gently pounding them for even cooking.
How do I make the vegetables extra soft?▶
Cut potatoes smaller, par-boil for 4–5 minutes before roasting, or tent the pan for longer after cooking to steam them gently.
