Mediterranean Lemon Chicken with Potatoes and Green Beans Recipe
This Mediterranean Lemon Chicken with Potatoes and Green Beans is a vibrant, wholesome one-pan meal bursting with flavors. Tender chicken thighs are marinated in lemon, garlic, and smoked paprika, then roasted alongside crispy golden potatoes, fresh green beans, Kalamata olives, and topped with salty feta and fresh parsley. Perfect for an easy, healthy dinner that tastes like a Mediterranean getaway.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
- Diet: Low Fat
Ingredients
Vegetables & Meat
- 1 ½ lbs. baby gold potatoes, halved (or quartered if large)
- 1 small red onion, cut into wedges
- 1 ½ lbs. boneless, skinless chicken thighs (about 6 pieces)
- 8 oz. fresh green beans, trimmed
Seasonings & Extras
- 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 and prepare vegetables: Preheat your oven to 425°F (220°C). Line a 14×20-inch sheet pan with parchment paper. In a large mixing bowl, toss the halved baby gold potatoes and red onion wedges with 2 tablespoons of olive oil, half the minced garlic, half the oregano, half the smoked paprika, and season with salt and black pepper. Spread them evenly in a single layer on the prepared sheet pan and roast for 15 minutes.
- Marinate the chicken: While the potatoes roast, use the same mixing bowl to toss the chicken thighs with the remaining 2 tablespoons olive oil, the remaining garlic, oregano, smoked paprika, lemon zest, lemon juice, salt, and black pepper. Ensure the chicken is well coated with the marinade.
- Combine and add green beans and olives: After 15 minutes, remove the sheet pan from the oven. Nestle the marinated chicken pieces between the partially roasted potatoes. Arrange the trimmed green beans around the chicken and lightly drizzle them with olive oil. Scatter the Kalamata olives evenly over the top.
- Roast until cooked: 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 are golden and crisp.
- Add feta and garnish: Sprinkle the crumbled feta cheese evenly over the entire pan. Roast for 2 to 3 more minutes, just until the cheese warms through. Remove from the oven and garnish with fresh chopped parsley and extra lemon wedges, if desired. Serve directly from the pan for a rustic presentation.
Notes
- You can substitute baby gold potatoes with Yukon Gold or red potatoes if preferred.
- For a spicier kick, add a pinch of crushed red pepper flakes to the marinade.
- Make sure the chicken thighs are patted dry before tossing in marinade for better browning.
- Use fresh oregano if available for brighter flavor, adjusting quantity to twice that of dried.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- For a gluten-free meal, confirm that all ingredients like smoked paprika and olives are gluten-free certified.
