Ingredients
- 2lbs boneless skinless chicken thighs
- 2 tbsp olive oil
- zest of 1 lemon
- juice of 1 lemon
- 3 cloves garlic, minced
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp oregano
- 1/2 cup fresh dill
- 2/3 cup crumbled feta cheese
Potatoes
- 2lbs yukon gold potatoes
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp oregano
Green Beans
- 1lb green beans
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp oregano
Instructions
- Trim extra fat off chicken thighs and then place in bowl. Add olive oil, lemon juice & zest, garlic, salt, pepper, and oregano. Mix until well coated. Let marinate at least 30 minutes or up to 8 hours.
- Preheat oven to 400F. Line baking sheet with parchment paper.
- Cut potatoes in cubes. Add them to a bowl and toss with olive oil, salt, pepper, and oregano. Pour onto baking sheet and bake for 10 minutes.
- While potatoes are baking, cut green beans into bite sized pieces. Add to bowl potatoes were in and toss with olive oil, salt, pepper, and oregano.
- After potatoes have cooked for 10 minutes, take out of oven and add green beans. Mix until evenly spread, then add chicken thighs to pan, nestling thighs into the potatoes.
- Bake for 18 minutes and then broil for 5-6 minutes or until everything starts to brown and get crispy.
- Place the chicken, potatoes, and green beans on a platter and sprinkle with fresh dill, feta, a little bit of salt and pepper. Then squeeze fresh lemon juice on top. Enjoy!
Category: dinner, sheetpan, meal prep, lunch
Method: oven
Cuisine: American
Diet: Gluten Free
