Sheet Pan Greek Chicken and Potatoes

 

• 1 lb. chicken breasts or chicken breast tenderloins
• 5 red potatoes (see notes)
• 2 ½ Tbsp. olive oil
• 3 tsp. Italian seasoning
• 1 tsp. smoked paprika
• ½ tsp. kosher salt
• ½ tsp. pepper
• 3 cups green beans
• 1 tsp. olive oil
• ½ tsp. garlic powder
• 1 pinch salt and pepper
• 1 cup kalamata olives
• ½ cup feta cheese
• 2 lemons

• Heat oven to 400 degrees.
• Dice 4-5 red potatoes (yields 5 cups).
• Place 1 lb. of chicken breasts or chicken breast tenderloins in center of baking sheet.
• Surround the chicken breasts with 5 cups of diced potatoes.
• Drizzle the chicken and potatoes with 2 ½ Tbsp. of olive oil and toss to coat.
• Sprinkle chicken and potatoes with 3 tsp. Italian seasoning, 1 tsp. smoked paprika, ½ tsp. kosher salt, and ½ tsp. of pepper. Toss to coat.
• Cut a lemon into 4 slices and squeeze onto chicken and potatoes. Arrange the slices on the baking sheet.
• Wash and trim 3 cups of green beans. Cut green beans in half.
• Place chopped green beans on another sheet pan.
• Drizzle them with 1 tsp. olive oil and sprinkle ½ tsp. of garlic powder and generous pinch of salt and pepper over them. Toss to coat.
• Place the pan of chicken and potatoes into oven and bake for 5 minutes. After 5 minutes place the pan of green beans in the oven as well. Bake both pans for an additional 25 minutes (30 minutes cook time for chicken and potatoes).
• Cut 1 cup of kalamata olives into pieces and place them in a small bowl. Add the zest of 1 lemon and 1 tsp. lemon juice to the olives. Stir to combine.
• To serve: Dish potatoes onto a plate. Add 1 or 2 pieces of chicken on top of potatoes. Add green beans to the side of plate. Add desired amount of kalamata olive mix to the top of chicken and potatoes. Add desired amount of feta cheese to top of dish. Garnish with a squeeze of lemon.