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Mediterranean Lemon Chicken with Potatoes and Green Beans Recipe

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4.1 from 11 reviews

This Mediterranean Lemon Chicken with Potatoes and Green Beans is a vibrant, flavorful one-pan meal that combines tender chicken thighs with roasted baby potatoes, crisp green beans, Kalamata olives, and tangy feta cheese. Infused with garlic, smoked paprika, oregano, and fresh lemon, this dish offers a perfect balance of Mediterranean herbs and zesty citrus, roasted to perfection in the oven for a simple yet impressive weeknight dinner.

Ingredients

Vegetables and Protein

  • 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 and 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

  1. Preheat and Prepare Vegetables: Preheat your oven to 425°F. Line a 14×20 inch sheet pan with parchment paper to prevent sticking and make cleanup easier. 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 of the dried oregano, half of the smoked paprika, and season with salt and black pepper to taste. Spread the potatoes and onions evenly in a single layer on the prepared sheet pan. Roast for 15 minutes to start softening and browning.
  2. Season the Chicken: While the potatoes roast, use the same mixing bowl to toss the boneless, skinless chicken thighs with the remaining 2 tablespoons of olive oil, remaining garlic, oregano, smoked paprika, lemon zest, lemon juice, and salt and black pepper. This marinates the chicken with Mediterranean flavors and lemon brightness.
  3. Assemble for Roasting: Remove the sheet pan from the oven carefully. Nestle the seasoned chicken pieces among the partially roasted potatoes. Arrange the trimmed fresh green beans around the chicken and potatoes, then lightly drizzle the green beans with a bit of olive oil to help with roasting. Scatter the pitted Kalamata olives over the entire pan for bursts of briny flavor.
  4. Roast Until Cooked Through: Return the sheet pan to the oven and continue roasting for 20 to 25 minutes until the chicken reaches an internal temperature of 165°F and the potatoes are golden and tender. This allows all the flavors to meld beautifully while ensuring thorough cooking.
  5. Add Feta and Finish: Sprinkle the crumbled feta cheese evenly over the entire pan, then roast for an additional 2 to 3 minutes just until the cheese warms through and softens slightly. Garnish with freshly chopped parsley and extra lemon wedges for serving. Serve straight from the pan for a rustic presentation.

Notes

  • Use baby gold potatoes for even roasting and tender results; quarter larger potatoes to ensure they cook through in time.
  • Adjust the amount of lemon zest and juice for more or less citrus brightness depending on preference.
  • If you don’t have smoked paprika, regular paprika can be used but adds less smoky flavor.
  • For extra crisp green beans, blanch them briefly in boiling water before roasting.
  • Leftovers can be stored in an airtight container in the refrigerator up to 3 days and reheated gently in the oven or microwave.

Find it online: https://yumntasty.com/mediterranean-lemon-chicken-with-potatoes-and-green-beans-recipe/