In a large mixing bowl, combine 3 tablespoons of olive oil, 1 tablespoon of lemon juice, the zest of 1 lemon, 2 cloves of minced garlic, 1 tablespoon of chopped fresh rosemary, 1 tablespoon of chopped fresh thyme, 1 ½ teaspoons of sea salt, and 1 teaspoon of black pepper. Whisk everything together until well combined.
Add the 4 boneless, skinless chicken breasts to the marinade. Use your hands or a spatula to ensure that each piece is evenly coated. Cover the bowl with plastic wrap and let the chicken marinate in the refrigerator for at least 30 minutes. If you have more time, marinating for up to 2 hours will enhance the flavors even further.
Preheat your oven to 425°F (220°C). This high temperature will help achieve that golden-brown crust on the chicken and nicely roast the vegetables.
While the chicken is marinating, prepare your vegetables. Quarter the 3 cups of baby red potatoes and trim the ends off the 1 pound of fresh green beans.
On a large sheet pan, arrange the marinated chicken breasts in the center. Surround them with the quartered potatoes and green beans. Drizzle any remaining marinade over the vegetables and toss them gently to coat.
Place the sheet pan in the preheated oven and roast for approximately 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender. You may want to give everything a gentle toss halfway through cooking to ensure even roasting.
Once cooked, remove the sheet pan from the oven. Allow the chicken to rest for a few minutes before serving. This Sheet Pan Lemon Rosemary Chicken and Potatoes is best enjoyed warm, with a squeeze of fresh lemon juice over the top for an extra burst of flavor!
