Sheet Pan Lemon Feta Chicken
Ingredients
The chicken
-
2
lbs
boneless skinless chicken thighs
-
2
tbsp
olive oil
-
1
zest
lemon
-
1
juice
lemon
-
3
cloves
garlic, minced
-
½
tsp
salt
-
½
tsp
black pepper
-
½
tsp
oregano
-
½
cup
fresh dill
-
⅔
cup
crumbled feta cheese
The potatoes
-
2
lbs
Yukon gold potatoes
-
2
tbsp
olive oil
-
½
tsp
salt
-
½
tsp
black pepper
-
½
tsp
oregano
The green beans
-
1
lb
green beans
-
2
tbsp
olive oil
-
½
tsp
salt
-
½
tsp
black pepper
-
½
tsp
oregano
Instructions
- Trim excess fat from the chicken thighs and marinate with olive oil, lemon juice, lemon zest, garlic, salt, pepper, and oregano for at least 30 minutes.
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Cut the potatoes into cubes, toss with olive oil, salt, pepper, and oregano, then bake for 10 minutes.
- While the potatoes bake, cut the green beans and toss them with olive oil, salt, pepper, and oregano.
- After 10 minutes, add the green beans to the baking sheet with the potatoes, then nestle the marinated chicken thighs among them.
- Bake for 18 minutes, then broil for 5-6 minutes until browned and crispy.
- Serve on a platter, topped with fresh dill, feta, and a squeeze of lemon juice.
Nutrition Facts (estimated)
Servings
6
Calories
400
Total fat
20g
Total carbohydrates
30g
Total protein
30g
Sodium
600mg
Cholesterol
100mg
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