Mediterranean Lemon Chicken with Potatoes, Green Beans, and Feta Recipe
This Mediterranean Lemon Chicken with Potatoes and Green Beans is a vibrant and flavorful one-pan meal featuring tender chicken thighs roasted alongside baby gold potatoes, crisp green beans, Kalamata olives, and tangy feta cheese. Infused with garlic, smoked paprika, oregano, and fresh lemon zest and juice, this dish brings a perfect balance of bright citrus and savory Mediterranean spices. Ready in under an hour, it’s a wholesome, comforting dinner that’s easy to prepare and serves beautifully straight from the oven.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
Vegetables & Aromatics
- 1 ½ lbs. baby gold potatoes, halved (or quartered if large)
- 1 small red onion, cut into wedges
- 8 oz. fresh green beans, trimmed
- 4 garlic cloves, minced
- Fresh parsley, for garnish
Proteins & Dairy
- 1 ½ lbs. boneless, skinless chicken thighs (about 6 pieces)
- ½ cup crumbled feta cheese
Pantry Items & Spices
- 4 Tbsp. olive oil, plus more for drizzling
- 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
Instructions
- Preheat and Prepare Vegetables: Preheat your oven to 425°F (220°C) and line a large 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 of the minced garlic, half the dried oregano, half the smoked paprika, salt, and black pepper. Spread this mixture evenly in a single layer on the prepared sheet pan.
- Roast Potatoes and Onions: Place the sheet pan in the oven and roast the potatoes and onions for 15 minutes to begin softening and browning them.
- Season the Chicken: While the vegetables roast, use the same mixing bowl to toss the boneless, skinless chicken thighs with the remaining 2 tablespoons of olive oil, the remaining garlic, oregano, smoked paprika, lemon zest, lemon juice, salt, and pepper. Ensure the chicken is fully coated with the flavorful marinade.
- Add Chicken, Green Beans, and Olives: After the initial 15 minutes roasting, carefully remove the sheet pan from the oven. Nestle the seasoned chicken thighs among the partially roasted potatoes and onions. Arrange the trimmed green beans around the chicken and potatoes, then lightly drizzle the green beans with olive oil. Scatter the whole pitted Kalamata olives evenly over everything on the pan.
- Roast the Complete Dish: Return the sheet pan to the oven and continue roasting for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C), the potatoes are golden and tender, and the green beans are crisp-tender.
- Add Feta and Garnish: Sprinkle the crumbled feta cheese over the entire dish and roast for an additional 2 to 3 minutes just until the feta warms through but does not melt completely. Remove from the oven and garnish with fresh parsley and extra lemon wedges for squeezing. Serve immediately, straight from the pan for a rustic and delicious meal.
Notes
- Use baby gold potatoes for quick roasting; if using larger potatoes, cut them smaller to ensure even cooking.
- Bone-in chicken thighs can be substituted but may require slightly longer cooking time.
- Feel free to use fresh oregano instead of dried for a brighter herb flavor; double the amount if fresh.
- If you don’t have Kalamata olives, substitute with other pitted black olives.
- To keep the green beans crisp-tender, do not overcook; check them at 20 minutes and adjust roasting time as needed.
- Leftovers keep well refrigerated up to 3 days and can be reheated in the oven or microwave.
Keywords: Mediterranean chicken, lemon chicken, roasted potatoes, green beans, one-pan meal, healthy dinner, baked chicken thighs, feta cheese, Kalamata olives, quick dinner
