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Mediterranean Lemon Chicken with Potatoes and Green Beans Recipe

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4.3 from 34 reviews

This Mediterranean Lemon Chicken with Potatoes and Green Beans is a vibrant, one-pan roasted dish bursting with fresh lemon, savory herbs, and smoky paprika. Tender chicken thighs are roasted alongside baby potatoes, crisp green beans, tangy Kalamata olives, and topped with creamy feta, making for a wholesome and flavorful meal perfect for easy weeknight dinners or casual gatherings.

  • Total Time: 1 hour
  • Yield: 4 servings

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)

Flavorings and Garnishes

  • 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

Oils

  • 4 Tbsp. olive oil, plus more for drizzling

Instructions

  1. Preheat and prepare potatoes and onion: Heat the oven to 425°F. Line a 14×20-inch sheet pan with parchment paper. In a mixing bowl, toss the halved potatoes and onion wedges with 2 tablespoons of olive oil, half of the minced garlic, half of the oregano, half of the smoked paprika, salt, and pepper. Spread the mixture evenly in a single layer on the prepared sheet pan. Roast for 15 minutes to start cooking the potatoes and onions.
  2. Toss the chicken with seasonings: Using the same bowl, combine the chicken thighs with the remaining 2 tablespoons olive oil, minced garlic, oregano, smoked paprika, lemon zest, lemon juice, salt, and pepper. Mix well to evenly coat the chicken in the flavorful marinade.
  3. Add chicken and green beans to the sheet pan: Remove the pan with potatoes and onions from the oven. Nestle the seasoned chicken pieces between the potatoes. Scatter the trimmed green beans around the chicken and drizzle lightly with olive oil. Evenly distribute the Kalamata olives over the entire pan for a burst of briny flavor.
  4. Roast everything together: Return the pan to the oven and continue roasting for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes become golden and tender.
  5. Add feta and finish roasting: Sprinkle crumbled feta cheese all over the dish and roast for an additional 2-3 minutes just until the cheese warms through and begins to soften. Garnish with fresh parsley and serve immediately with extra lemon wedges if desired.

Notes

  • You can substitute chicken breasts for thighs, but thighs stay juicier and more flavorful.
  • Use fresh herbs if available for a brighter flavor—double the quantity compared to dried herbs.
  • Roast the vegetables evenly by cutting potatoes into uniform sizes.
  • For a spicier kick, add a pinch of crushed red pepper flakes to the seasoning.
  • Leftovers keep well refrigerated for up to 3 days and reheat nicely in the oven or microwave.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Roasting
  • Cuisine: Mediterranean
  • Diet: Halal

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