Greek Chicken Sheet Pan Dinner with Green Beans and Feta

January 9, 2017

Author Notes:

This easy Mediterranean-inspired dish will have your mouth watering…


Serves: 6


  • 1 pound baby Dutch yellow potatoes
  • 1 pound green beans
  • 1 15-ounce can petite diced tomatoes
  • 2 pounds boneless, skinless chicken breasts
  • 2 1/2 lemons (1 1/2 juiced, and 1 sliced)
  • 8 cloves garlic (4 minced, and 4 sliced)
  • 4 ounces feta cheese (sheep or goat's milk preferred!)
  • 1 large onion
  • 2 teaspoons salt and pepper
  • 2 tablespoons fresh oregano (or 1 1/2 teaspoons dried)
  • 2 tablespoons fresh parsley (plus more for garnish)
  • 12 pitted Kalamata olives
In This Recipe


  1. Preheat oven to 450 degrees.
  2. Cut each chicken breast into 4-5 even-sized strips.
  3. In a large bowl add the chicken pieces, lemon juice from one whole lemon, 4 minced garlic cloves, 1 teaspoon salt, pepper, and paprika, and 2 tablespoons olive oil. Mix together well and set bowl aside while you prepare the veggies.
  4. Rinse beans, snip off the end with the hard nub/stem, and place them in another large bowl. The other end should have a dainty little tail that is soft and thin and doesn’t need to be removed.
  5. Chop one large yellow onion and add to the beans.
  6. Rinse (and scrub if needed) the baby potatoes and add to the veggie bowl.
  7. Stir in one 15-ounce can of petite diced tomatoes, juice from half a lemon, oregano, 1 teaspoon of salt and pepper, and 2 tablespoons olive oil. Pour the mixture onto a large baking sheet, add the chicken pieces (spaced evenly throughout the pan), some lemon slices, 4 thinly sliced garlic cloves, about a dozen pitted Kalamata olives, and roast at 450 degrees for 20 minutes. **NOTE: I used a non-stick 12x17 baking sheet pan. Depending on the pan you use you may want to line it with parchment paper or tin foil. **
  8. Pull the pan out from the oven but don't remove. Crumble 4 ounces of feta cheese and sprinkle onto the sheet pan and continue to cook for 5 more minutes, or until the chicken reads 165 degrees with a meat thermometer.
  9. Serve while it's hot and garnish with chopped parsley.

More Great Recipes:
Greek|Chicken|Clove|Feta|Green Bean|Oregano|Parsley|Vegetable|Chicken Breast|One-Pot Wonders|Sheet Pan|Gluten-Free

Reviews (9) Questions (0)

9 Reviews

pkd October 1, 2017
how much paprika? thanks.
culinaryartist May 6, 2017
I made this based on recommendation of a friend, and don't see quantity of paprika used to season the chicken. I also drained the canned tomatoes adding back a small amount of liquid to the pan otherwise it would have been to soupy to my taste. We enjoyed it with a great salad with Sun-dried Tomato Sherry Vinegar dressing.
Cecile January 29, 2017
I take it the breasts are skinless as well as boneless?<br />
Author Comment
Holly January 29, 2017
Hi Cecile, yes you are right! Thanks for the comment, we clarified in the recipe as well. Enjoy!!
Cecile February 10, 2017
Couple more items: mention the olives in the ingredients. Didn't spot this when I did a quick once-over of the recipe. Also, when do I toss in the oregano? Preparing this for my book club group tomorrow.
Cecile February 10, 2017
And the paprika! Cheers.
Author Comment
Holly February 10, 2017
Hi, Cecile, thanks for asking! I updated the recipe to clarify: the paprika goes into the bowl with the uncooked chicken before you prep the veggies, and the oregano goes into the 2nd bowl to be mixed into the veggies. You'll need about a dozen pitted Kalamata olives, and you add those to the sheet pan along with the garlic and lemon slices before baking. Hope your book club enjoys it!!
Cecile February 11, 2017
They did! And wanted the recipe. Perfect for six people with the option of rice for the juices (I know, two starches but who's checking). Teamed it with Bloomfield's Lemon Caper Dressing and butter lettuce. Thanks!
Author Comment
Holly February 12, 2017
I'm so glad it was a hit! Thanks for sharing your experience... I love hearing about it! :)