Lemon Garlic Chicken {Recipe}


Before I start this post, I want to say that this is not my recipe. The original recipe came from a “shared” post that my mother-in-law found on Facebook. I have made this recipe and tweaked it a bit to make it exactly how my husband and I like it. I just wanted to put it out there FIRST THING that the credit for this recipe is NOT MINE. 🙂

A while back, my mother-in-law invited Kevin and I to eat dinner with her and her husband. She made this dish that was absolutely INCREDIBLE. If I hadn’t been a guest at the dinner table… there is a good chance that I would have eaten the ENTIRE dish by myself.

I got the recipe from her, and I have made this dish MANY times since. It is one of my favorite recipes – of all time! It is so light, healthy, and tasty!


  • 3 Lemons {2 sliced, 1 juiced}
  • 12 Tablespoons of EVOO
  • 8 Cloves of fresh garlic {minced}
  • 6-8 fresh or frozen chicken tenderloins
  • 1 tsp pepper
  • 2 tsp salt
  • Seasoned Salt
  • Fresh Green Beans {washed and trimmed}
  • 8 Small Red Potatoes {sliced}
  • 1 Onion {cut up}


  • Preheat your oven to 400 degrees Fahrenheit.
  • Put two tbsp of EVOO on the bottom of the pan.
  • Slice up two lemons and line the bottom of the pan with them. *Make sure you tell whoever is eating this dish that the “yellow” in the dinner is NOT squash — but lemons. They will probably NOT want to eat the lemons! They are for flavor!*


  • Make your lemon/garlic mixture. Combine:
    • 10 tbsp EVOO
    • 1 tsp pepper
    • 2 tsp salt
    • 8 cloves of garlic {minced}
    • 1 lemon {juiced}
    • *I typically add two additional TBSP of lemon juice to the mixture — because I love the lemon flavor. But, this is not necessary. Just personal preference*
  • Wash and slice your potatoes. Coat them in the lemon/garlic mixture and then line them up on top of the lemons.


  • Put the chopped onions on top of the potatoes. {You don’t have to dip these in the mixture}
  • Dip your chicken in the lemon/garlic mixture. Put the chicken on top of the onions.
  • Coat your fresh green beans in the lemon/garlic mixture. Put them aside in a bowl. DO NOT put the green beans in the dish yet.
  • Pour the rest of your lemon/garlic mixture on top of the chicken, potatoes, and onions.
  • Sprinkle a little bit {not too much} of seasoned salt on top of your dish. Just enough that everything has a little bit on it.

Bake at 400 for 35 minutes.

  • At the end of the 35 minutes, take the dish out of the oven. Put the green beans on top of the chicken.

Bake at 400 for an additional 15 minutes.


The way that I cook this leaves the green beans super crispy. However, if you like your green beans soft — I suggest to put them in the dish earlier. The longer that they cook, the softer they are going to be. So, just play around with it until you find exactly the softness you want your green beans to be at.

Like I said, this is my FAVORITE meal. By far. Hands down. It heats up great as left overs {if there are any — there are not EVER leftovers of this dish at my house} and is super light and healthy. I hope you enjoy!



    • Angela says:

      I have used both! My husband TOTALLY prefers fresh chicken over frozen chicken, so we typically go with that! Personally, I think either one gives the same desired result! 🙂

  1. Olivia Rubin says:

    Such a wonderfully healthy dish. Love that the potatoes will absorb so much flavor by being placed beneath it all.

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