Description
A vibrant, one-pan Mediterranean meal featuring tender chicken thighs, crispy gold potatoes, and fresh green beans. This wholesome dinner is infused with bright lemon zest, smoked paprika, and aromatic herbs, creating a perfect balance of flavor. It is a nutritious, easy-to-clean-up option for busy weeknights, delivering a satisfying, home-cooked experience without any complex preparation techniques.
Ingredients
1.5 pounds baby gold potatoes, halved
1.5 pounds boneless skinless chicken thighs
8 ounces fresh green beans, trimmed
1 small red onion, sliced
4 tablespoons olive oil
4 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon smoked paprika
1/2 cup Kalamata olives, pitted
1/2 cup feta cheese, crumbled
1 lemon, zested and juiced
Instructions
Preheat your oven to 425°F and line a large rimmed baking sheet with parchment paper.
In a large mixing bowl, combine the olive oil, minced garlic, dried oregano, smoked paprika, lemon zest, and lemon juice.
Add the potatoes, chicken thighs, green beans, and red onion to the bowl and toss thoroughly until well-coated with the herb mixture.
Spread the mixture evenly onto the prepared baking sheet in a single layer, ensuring the chicken thighs have space around them.
Roast in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and potatoes are fork-tender.
Remove from the oven and sprinkle with the Kalamata olives and crumbled feta cheese before serving.
Notes
Ensure the chicken is cut into uniform pieces if necessary to guarantee even cooking. You can substitute the green beans with asparagus if preferred. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Roasting
- Cuisine: Mediterranean