Sheet Pan Lemon Garlic Chicken with Potatoes, Green Beans & Feta
Juicy Greek-marinated chicken thighs roasted on one pan with baby potatoes, green beans, cherry tomatoes, and a finish of crumbled feta. This easy sheet pan dinner comes together in under an hour with barely any cleanup, perfect for busy weeknights or meal prep. The lemon garlic herb marinade does all the heavy lifting, keeping the chicken tender and the veggies packed with flavor. Save this for your next easy one-pan dinner! #SheetPanDinner #LemonGarlicChicken #ChickenThighs #EasyWeeknightDinner #HealthyDinnerRecipes
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken thighs
- 0.3 cups olive oil
- 1 lemon, zested and juiced (keep separate)
- 5 garlic cloves, minced
- 1 teaspoons dried oregano
- 1.3 teaspoons kosher salt
- 0.5 teaspoons black pepper
- 0.3 teaspoons red pepper flakes (optional)
- 1 pounds baby potatoes, halved
- 8 ounces green beans, halved
- 1 cups cherry tomatoes
- 0.5 red onion, cut into wedges
- 3 ounces crumbled feta cheese
- 3 tablespoons fresh dill, parsley, or oregano, roughly chopped
- 0.5 lemon (sliced into rounds, for roasting)
Instructions
- Make the marinade: In a large bowl, whisk together 0.3 cups olive oil, the lemon zest, 5 garlic cloves, minced, 1 teaspoon dried oregano, 1.3 teaspoons kosher salt, 0.5 teaspoons black pepper, and 0.3 teaspoons red pepper flakes (optional). Hold the lemon juice aside for now. Adding acid before roasting can prevent browning. Reserve 2 tablespoons of the marinade in a medium bowl for the vegetables.
- Marinate the chicken: Pat chicken thighs dry with paper towels, as this is key for getting a golden exterior. Add them to the large bowl and toss to coat. Let it sit at room temperature while you prep the vegetables, or refrigerate it up to 30 minutes for a deeper flavor.
- Preheat and prep pan: Preheat oven to 425°F. Lightly oil a large sheet pan (14×20 preferred). Place halved 1-pound baby potatoes in the pan, cut side down, for better browning. Roast for 10 minutes, giving them a longer head start, ensures they finish at the same time as everything else.
- Prep the vegetables: Add 8 ounces green beans, halved, 1 cup cherry tomatoes, and 0.5 red onion, cut into wedges (cut into wedges rather than chopped — they hold up better to the heat) to the medium bowl with the reserved marinade. Toss to coat. Arrange 0.5 lemon (sliced into rounds, for roasting) rounds on the pan too — they caramelize beautifully and infuse the whole pan with citrus.
- Build the pan: Remove the pan from the oven. Spread the vegetables in a single layer with the potatoes and give everything some space because crowding leads to steaming instead of roasting. Nestle the chicken thighs smooth-side up into the vegetables, making sure the tops are exposed. Squeeze the reserved lemon juice over everything just before it goes back in the oven.
- Roast the chicken: Roast for 20–22 minutes, until the chicken thighs reach an internal temperature of 165°F and the edges are golden. Resist opening the oven early, as consistent high heat is what gives you caramelized edges.
- Add feta and finish: Remove the pan, scatter 3 ounces crumbled feta cheese over the top, and return to the oven for 5 minutes. The feta will warm and soften without fully melting.
- Rest and garnish: Let the pan rest for 5 minutes before serving to help the chicken juices redistribute. Garnish generously with 3 tablespoons fresh dill, parsley, or oregano, roughly chopped, and serve hot directly from the pan.