Greek Chicken with Potatoes and Green Beans

Ingredients

• 4 bone-in, skin-on chicken thighs (or breasts if preferred)

• 1 lb baby potatoes, halved

• 1 cup green beans, trimmed

• 3 cloves garlic, minced

• 3 tbsp olive oil

• 2 tbsp fresh lemon juice

• 1 tsp dried oregano (or 1½ tsp fresh)

• ½ tsp smoked paprika

• ½ tsp salt

• ¼ tsp black pepper

• ¼ cup crumbled feta cheese (optional)

• Fresh parsley or dill, chopped, for garnish

Instructions

1. Preheat oven:
   Preheat to 400°F (200°C).

2. Prepare marinade:
   In a small bowl, mix olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper.

3. Marinate chicken & veggies:
   Place chicken thighs, potatoes, and green beans in a large bowl or directly on a sheet pan. Pour marinade over everything and toss to coat evenly.

4. Arrange on sheet pan:
   Place chicken skin-side up in the center, surround with potatoes and green beans.

5. Bake:
   Roast 35–40 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and potatoes are tender. For extra crisp skin, broil for 2–3 minutes at the end.

6. Garnish & serve:
   Sprinkle crumbled feta and fresh parsley or dill over the top before serving. Serve directly from the pan for easy cleanup.

Cooking Time

• Prep: 10 minutes

• Cook: 35–40 minutes

• Total: 45–50 minutes

Calories (Approx.)

400–450 calories per serving (depending on chicken size and amount of olive oil)