Sheet-Pan Greek Chicken with Potatoes & Green Beans
Ten minutes of work, one pan to wash. Lemon-oregano chicken thighs roast right alongside crispy potatoes and green beans.
Ingredients
- 1 1/2 lb Boneless skinless chicken thighs
- 1 1/2 lb Baby potatoes, halved
- 12 oz Green beans, trimmed
- 1 Red onion, cut in wedges
- 3 tbsp Extra-virgin olive oil
- 4 cloves Garlic, minced
- 2 tsp Dried oregano
- 1 tsp Smoked paprika
- 1 Lemon
Directions
- Heat oven to 425°F. Toss potatoes and onion with half the oil, salt and pepper on a large sheet pan; roast 15 minutes.
- Rub chicken with the rest of the oil, garlic, oregano, paprika, lemon zest, salt and pepper.
- Push the potatoes aside, add chicken and green beans, and roast 20 to 25 minutes, until the chicken reaches 165°F.
- Squeeze lemon over everything. Pack leftovers for lunches up to 3 days.
Calorie breakdown
Chicken 205 · potatoes 120 · olive oil 90 · green beans 26 · onion + lemon 19
💡 Lighter tip: Line the pan with parchment for zero scrubbing.
Helpful for this recipe
Heavy-duty sheet pansShop on Amazon →Instant-read meat thermometerShop on Amazon →How to choose real extra virgin olive oilRead the guide →Our guide to safe, non-toxic cookwareSee picks →