Sheet-Pan Greek Lemon Oregano Chicken with Potatoes and Green Beans (45-Minute)
Golden-edged chicken and tender-roasted potato pieces surround crisp-tender green beans, all tossed in a lemon-olive oil-herb dressing that caramelizes at the edges for contrast in texture. The finishing scatter of salty Kalamata olives and crumbly feta adds pops of savory tang while fresh parsley and extra lemon brighten each bite.
Use bone-in skin-on thighs for the most flavorful, crisp result; swap to boneless thighs or breasts and reduce roast time by 8–10 minutes. If you prefer a milder finish, omit the olives or substitute green olives. For an easy make-ahead option, toss the chicken and potato mixture in the marinade an hour before cooking and store covered in the fridge.
Serve straight from the sheet pan for relaxed weeknight dinners, or transfer to a platter for casual entertaining. This recipe pairs well with simple hummus and warm pita, a green salad, or steamed rice. Leftovers keep well in the fridge for 2–3 days and reheat in a 200°C/400°F oven to restore crisp edges.
How to Make It
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1
Preheat the oven to 220°C (425°F) and line a large rimmed baking sheet with parchment or lightly oil it.
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2
Halve the potatoes into similar-sized pieces and place them in a large bowl.
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3
Zest one lemon and squeeze the juice from both lemons into the bowl with the potatoes; add 2 tbsp olive oil, 2 minced garlic cloves, 1 tsp dried oregano, smoked paprika, 1 tsp salt, and 1/4 tsp black pepper. Toss to coat.
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4
Arrange the potatoes cut-side down on one half of the prepared sheet pan and roast for 10 minutes while you prepare the chicken.
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5
Pat the chicken thighs dry with paper towel. In the same mixing bowl, combine 1 tbsp olive oil, the remaining 2 minced garlic cloves, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Add the chicken and toss to coat.
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6
After the potatoes have roasted 10 minutes, push them to one side of the sheet pan. Nestle the seasoned chicken thighs on the other side, skin-side up, leaving space between pieces so air can circulate.
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7
Slice the red onion into wedges and scatter them and the green beans (trimmed) around the chicken and potatoes. Roast uncovered for 18–22 minutes, or until the chicken reaches 75°C (165°F) and the potatoes are tender when pierced with a fork; the skin should be browned and crisp at the edges.
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8
Remove the pan from the oven and immediately scatter the Kalamata olives and crumbled feta over the hot pan, then squeeze the remaining lemon halves over everything and sprinkle with chopped parsley.
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9
Transfer to a serving platter or serve straight from the sheet pan with lemon wedges on the side. Taste and adjust salt if needed.
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