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Lemon-Pepper Chicken with Sweet Potato and Green Beans

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Created by Dionna
Updated Aug 7, 2025
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Your whole family will love this complete sheet-pan meal, and it couldn’t be easier to prepare. We’ve never met a faster, simpler way to make baked potatoes in the oven. Here we use sweet potatoes for a creamy complement to the simply-seasoned, baked lemon-pepper chicken thighs and snappy green beans. Serve with crescent rolls, and prepare to add this to your weekly rotation.

Recipe Ingredients

These are the ingredients you’ll need to make this quick sheet-pan chicken dinner.

Chicken Thighs: Bone-in, skin-on chicken thighs are a dinnertime secret weapon. The moist dark meat is very forgiving, making it an ideal choice for sheet-pan meals. Look for thighs that are about 6 to 8 ounces each.

Lemon-Pepper Seasoning: Most purchased lemon-pepper seasoning contains salt, so if your blend doesn’t have it, please be sure to season the chicken with salt. Swap in your go-to seasoning blend instead if you aren’t a lemon pepper fan.

Sweet Potatoes: To ensure even cooking, look for two medium sweet potatoes that are similar in size and shape, about 6 ounces each. Any variety of sweet potato will cook through in the allotted time. Sub in russet potatoes of the same size if you want more savory flavors.

Green Beans: Skip the trimming and stringing! Pre-trimmed and washed green beans are sold at most grocery stores, and we recommend grabbing a bag for this recipe.

Other Ingredients You’ll Need: Olive oil, salt, and pepper.

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How to Make Lemon-Pepper Chicken with Sweet Potato and Green Beans

Here’s a sneak peek at how easy it is to make Sheet-Pan Lemon-Pepper Chicken. For more details follow the recipe.

1. Start the Chicken and Sweet Potatoes

Season the chicken and sweet potatoes, and add to the sheet pan. Start cooking them while you prep your green beans.

2. Add the Green Beans

Remove the pan from the oven, add the green beans to the pan, and return to the oven.  

3. Serve

The meal is done when the chicken is cooked through, the sweet potatoes are soft, and the green beans are crisp-tender. Finish with a squeeze of lemon. 

How to Store (and Reheat) Lemon-Pepper Chicken with Sweet Potato and Green Beans

Have leftovers? Here’s how to store and reheat them.

Refrigerator

Store any leftovers within 2 hours of serving. Transfer the food to an airtight food storage container, and store in the refrigerator for 2 to 3 days. You can store the chicken and vegetables together or separately.

Reheating

To reheat the chicken and vegetables, place on an oven-safe plate or baking dish, and cover lightly with foil. Heat in a 350°F oven for 15 to 20 minutes or until hot. Use a food thermometer to ensure the chicken is at least 165°F.

Alternatively, place the food on a microwave-safe plate and lightly cover. Heat in the microwave on medium-high heat for 2 to 3 minutes or until the vegetables are hot and the chicken is at least 165°F in the center (use a food thermometer).

Lemon-Pepper Chicken with Sweet Potato and Green Beans

  • Prep Time 15 min
  • Total 60 min
  • Ingredients 8
  • Servings 4
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Ingredients

  • 4 bone-in, skin-on chicken thighs (6 to 8 oz each)
  • 3 tablespoons olive oil, divided
  • 1 tablespoon lemon-pepper seasoning
  • 2 medium sweet potatoes, halved lengthwise
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1 bag (12 oz) fresh, pre-washed, pre-trimmed, green beans
  • Lemon slices, if desired

Instructions

  • Step 
    1

    Heat oven to 400°F.

  • Step 
    2

    Pat chicken thighs dry with paper towels, and place on a large sheet pan. Rub or brush the thighs with 1 tablespoon olive oil, then season both sides of the chicken with lemon-pepper seasoning. Arrange thighs skin-side up on one half of the sheet pan.

  • Step 
    3

    Brush or rub 1 tablespoon of olive oil over the cut sides of the sweet potato halves, making sure they are well coated. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper; place them cut-side down on the other half of the sheet pan. Place sheet pan in the oven and roast the chicken and sweet potatoes for 25 to 30 minutes or until chicken begins to brown and sweet potatoes are just tender (you should be able to pierce them with a fork).

  • Step 
    4

    While chicken and sweet potatoes are roasting, toss green beans with the remaining 1 tablespoon olive oil, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper.

  • Step 
    5

    After 25 to 30 minutes or when chicken begins to brown and sweet potatoes are tender when pierced with a fork, remove the pan from the oven, and increase the heat to 425°F. Add green beans, arranging them around the chicken and sweet potatoes.

  • Step 
    6

    Return pan to the oven and continue roasting for another 15 minutes or until the chicken reaches an internal temperature of 165°F, sweet potatoes are tender, and green beans are crisp-tender. Let chicken rest for a few minutes before serving with a sweet potato half and green beans alongside. Finish with a squeeze of fresh lemon juice if using.

Nutrition

No nutrition information available for this recipe
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