My Top Picks

Sheet Pan: Chicken Dinner with Green Beans & Feta

Source: Found on Pinterest

The flavors are amazing.

Ingredients

  • 2 lbs. chicken breasts
  • 2 1/2 lemons (1-1/2 juiced, and 1 sliced)
  • 8 cloves garlic (4 minced, and 4 sliced)
  • 2 t. each salt & pepper, divided (1 t. & 1 t.)
  • 1 t. smoked paprika
  • 2 Tbls. olive oil
  • 1 lb. green beans
  • 1 large yellow onion, chopped (3/4 to 1-inch chunks)
  • 1 lb. baby small Yukon gold potatoes (cut into bite-size chunks)
  • 15 oz. can petite diced tomatoes
  • 2 Tbls. fresh oregano (or 1-1/2 t. dried)
  • 2 Tbls. fresh parsley (or 1-1/2 t. dried), plus more for garnish
  • 12 pitted Kalamata olives
  • 4 oz. feta cheese (sheep or goat's milk preferred)

Instructions

Preheat oven to 425 degrees.

Cut each chicken breast into 4-5 even-sized strips.

In a large bowl add the chicken pieces, juice from 1 whole lemon (3 tablespoons), 4 minced garlic cloves, 1 teaspoon salt, 1 teaspoon pepper, and paprika, and 2 tablespoons olive oil. Mix together well and set bowl aside while you prepare the veggies. Or refrigerate until ready to assemble later in the day.

Rinse green beans, snip off the ends; place them in another large bowl.

Chop one large yellow onion and add to the beans.

Rinse (and scrub if needed) the baby potatoes, cut into small chunks and add to the veggie bowl.

Stir in petite diced tomatoes, juice from half a lemon (1-1/2 tablespoons), oregano, parsley, 1 teaspoon salt, 1 teaspoon pepper, and 2 tablespoons olive oil.

Pour vegetable mixture onto a 12 x 17—inch large baking sheet (spray with non-stick spray). Add lemon slices from 1 whole lemon, 4 thinly sliced garlic cloves, and about 12 pitted Kalamata olives.

Roast at 425 degrees for 15 minutes.

Remove pan from oven and add the chicken pieces (nestled in and spaced evenly throughout the pan). Continue to roast for 25-30 minutes.

Pull the pan out from the oven but don't remove. Crumble 4 ounces of feta cheese and sprinkle onto the sheet pan and continue to cook for 5 more minutes, or until the chicken reads 165 degrees.

Serve while it's hot and garnish with chopped parsley.

Serves 6

NOTE: You'll have a little lemon juice leftover. I always freeze to use another time. Handy to just thaw and use, always have lemon juice on hand when needed.