Sheet Pan Chicken & Green Beans

Sheet Pan Chicken & Green Beans

from biteswithbri.com
Main
30 min
3 servings
733 kcal / serving

This quick & easy Sheet Pan Chicken and Green Beans comes together in only 30 minutes. Finished with an herby feta sauce it is light, fresh, and perfect for summer.

Ingredients

  • 1 ¼ pounds4-5 boneless chicken thighs
  • 12 ouncesfresh green beans, washed & trimmed
  • ¼ cup2 tablespoons olive oil, divided
  • 6 clovesgarlic
  • 1 largelemon, zest & juiced, divided
  • 2 teaspoonsmorton kosher salt
  • 1 ½ teaspoonseach dried oregano, or italian seasoning, smoked paprika, & cumin
  • freshly cracked black pepper
  • 4 ouncesfeta cheese, crumbled
  • ⅓ cupfinely chopped fresh parsley
  • 1 ½ tablespoonsfinely chopped fresh dill

Directions

  1. 1

    Preheat the oven to 425 degrees. On a large baking sheet, toss together the chicken, green beans, 2 Tablespoons olive oil, garlic, juice of 1/2 the lemon, salt, oregano, paprika, cumin, and black pepper until well combined. (You can line the pan with parchment paper, but do not have to)

  2. 2

    Place the chicken skin side up with the green beans around it in a single layer.

  3. 3

    Bake for 20-25 minutes or until the chicken is cooked through. Broil to crisp the skin if desired.

  4. 4

    While the chicken bakes, in a small bowl, combine the feta, parsley, dill, olive oil, lemon zest, remaining lemon juice (other half of the lemon), a pinch of salt, and pepper. Serve the feta sauce on top of the veggies and chicken.