Grilled lemon chicken with potatoes recipe

(1465 ratings)

This grilled lemon chicken with potatoes is the perfect traybake for when you want a quick, budget-friendly dinner which uses only one pan

Grilled lemon chicken with potatoes
  • healthy
Preparation Time5 mins
Cooking Time20 mins
Total Time25 mins

This mouth-watering grilled lemon chicken with potatoes is so easy to make and perfect for the whole family. 

One pot dinners are ideal for weeknight cooking when you don't want to do anything to complex or time-consuming - and this is ready to serve in under 30 minutes. It's a good economy option too: one of our most popular cheap family meals. Add a sprinkling of curry powder, cumin and coriander for an extra kick. This recipe serves 4 people but if you're feeding more just double the quantities, we're sure any leftovers will get eaten the next day anyway! The lemon juice in this recipe really gives your cut a chicken a burst of flavour and works wonders with the softness of the potatoes and the tangy flavours of the olives too.


  • 450g (1lb) baby new potatoes, halved
  • 4 chicken breasts, skin on, halved
  • 55ml (2fl oz) olive oil
  • 1tsp dried oregano
  • 1 lemon, zest and juice
  • 250g pack green beans
  • 75g (3oz) green olives, pitted (optional)




  1. Preheat the grill. Parboil the potatoes for 2 mins until starting to become tender.
  2. Put the chicken in a shallow dish with the potatoes. Cover with the olive oil, oregano, zest and juice. Season and grill for 10 mins.
  3. Blanch the green beans and add them and the olives, if using, to the dish and grill for a further 5 mins. Ensure the chicken is fully cooked all the way through before serving. 

Top tip for making grilled lemon chicken with potatoes

Not a fan of olives? Leave them out and add cherry tomatoes with the beans instead.

Octavia Lillywhite
Food and Lifestyle Writer

Octavia Lillywhite is an award-winning food and lifestyle journalist with over 15 years of experience. With a passion for creating beautiful, tasty family meals that don’t use hundreds of ingredients or anything you have to source from obscure websites, she’s a champion of local and seasonal foods, using up leftovers and composting, which, she maintains, is probably the most important thing we all can do to protect the environment.