Ingredients
Vegetables
- 1 ½ lbs. baby gold potatoes, halved (or quartered if large)
- 1 small red onion, cut into wedges
- 8 oz. fresh green beans, trimmed
Protein
- 1 ½ lbs. boneless, skinless chicken thighs (about 6 pieces)
Seasonings and Garnishes
- 4 Tbsp. olive oil, plus more for drizzling
- 4 garlic cloves, minced
- 1 tsp. dried oregano (or 2 tsp fresh, chopped)
- 1 tsp. smoked paprika
- Zest and juice of 1 lemon
- Salt and black pepper, to taste
- ½ cup whole pitted Kalamata olives
- ½ cup crumbled feta cheese
- Fresh parsley, for garnish
Instructions
- Preheat Oven and Prepare Vegetables: Preheat your oven to 425°F (220°C). Line a 14×20-inch sheet pan with parchment paper to prevent sticking and for easy cleanup. In a large mixing bowl, toss the halved baby gold potatoes and red onion wedges with 2 tablespoons of olive oil, half of the minced garlic, half the dried oregano, half the smoked paprika, salt, and black pepper. Spread the seasoned vegetables evenly in a single layer on the prepared sheet pan. Roast in the oven for 15 minutes to begin cooking the potatoes.
- Season the Chicken: While the vegetables roast, use the same mixing bowl to toss the chicken thighs with the remaining 2 tablespoons of olive oil, the rest of the minced garlic, oregano, smoked paprika, lemon zest, lemon juice, salt, and pepper. This infuses the chicken with bright, Mediterranean flavors.
- Add Chicken and Green Beans to Sheet Pan: Once the potatoes and onions have roasted for 15 minutes, remove the sheet pan from the oven. Arrange the seasoned chicken thighs nestled between the potatoes, ensuring even spacing for consistent cooking. Spread the trimmed green beans around the chicken and potatoes, lightly drizzling them with olive oil. Scatter the pitted Kalamata olives evenly over the entire pan to add briny depth.
- Finish Roasting: Return the sheet pan to the oven and roast for an additional 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes turn golden and tender. This step ensures everything cooks through perfectly while flavors meld together.
- Add Feta and Garnish: Sprinkle the crumbled feta cheese evenly over the chicken, potatoes, and vegetables. Roast for 2 to 3 more minutes just until the feta warms through but does not melt completely. Remove from the oven, garnish with fresh parsley and extra lemon wedges, and serve directly from the pan for a rustic presentation.
Notes
- For even cooking, cut potatoes into uniform sizes.
- If you prefer, substitute chicken thighs with chicken breasts but reduce cooking time accordingly.
- Fresh oregano can be used instead of dried to enhance flavor.
- Add extra lemon juice or zest for a brighter citrus note.
- Make sure chicken reaches 165°F internal temperature for safety.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Halal
