Recipes / Dinner

Lemon Pepper Chicken and Green Beans - Dump and Go Dinner

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Lemon Pepper Chicken and Green Beans - Dump and Go Dinner

Missy
The Cook
4 Servings
8 Ingredients
11 Comments

Lemon Pepper Chicken with Green Beans is a simple yet satisfying meal roasted in a citrus marinade to give it that familiar zip.

Read More
4 Servings
8 Ingredients
11 Comments

Ingredients

  • ½ cups Olive Oil
  • 1 tablespoon zest Lemon
  • ¼ cups juice Lemon
  • ½ teaspoons Thyme, Dried
  • ½ teaspoons Salt
  • ½ teaspoons Black Pepper
  • 12 ounces Green Beans, Cut, Frozen
  • 2 pounds Chicken, Thighs, Bone-in

Containers

Supplies

  • Foils
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a bowl, combine olive oil, zest and juice of lemon, thyme, salt, and black pepper. Mix well.
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Make From Frozen Serving Day Directions

Bake

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a bowl, combine olive oil, zest and juice of lemon, thyme, salt, and black pepper. Mix well.
  2. Place green beans in baking pan. Place chicken on top of green beans.
  3. Pour marinade on top of chicken. Do not mix.
  4. Cover pan with foil and bake for 1 hour at 350F.
  5. Let rest for 15 minutes before serving.

Categories

paleo, gluten-free, dairy-free, gluten-free-dairy-free, nut-free, traditional, whole30, winter, spring, summer, fall, low-sodium, low-carb, real-food, egg-free, kosher, low-fodmap, keto-friendly, keto, all-in-one-meal, sheet-pan, aip-friendly, wwfreestyle, soy-free, fish-free, shellfish-free, big-8-allergen-free

Categories

paleo, gluten-free, dairy-free, gluten-free-dairy-free, nut-free, traditional, whole30, winter, spring, summer, fall, low-sodium, low-carb, real-food, egg-free, kosher, low-fodmap, keto-friendly, keto, all-in-one-meal, sheet-pan, aip-friendly, wwfreestyle, soy-free, fish-free, shellfish-free, big-8-allergen-free

11 Comments

Join the discussion

  2. Made this tonight and doubled the recipe so I could freeze half. I only used a half cup of oil for 4p of chicken though and it was more than enough!! Also chucked it on the grill instead of on the beans. Kids loved it!!

    Reply

    1. I’m sure it could, but you would not want to cook the green beans for the entire time as the chicken, or they would be mushy. I typically add my vegetables during the last 2-3 minutes of cooking in a steaming basket on top.

      Reply

  6. I know this is probably stupid. BUT… do I put the chicken and marinade in one bag.. Beans in another? Or do I put 1/2 green beans in each bag and then the chicken and marinade over the top of the beans?

    Reply

    1. Hi Debby — Great question. Yes, you put the chicken and marinade in one freezer bag and you put the beans in another.

      Reply