Greek Chicken Sheet Pan Dinner with Green Beans and Feta

Ingredients

• •1 pound baby dutch potatoes
• •1 pound green beans
• •15 ounces canned diced tomatoes
• •2 pounds chicken breasts
• •2½ lemons
• •8 cloves garlic
• •4 ounces feta cheese
• •1 large yellow onion
• •2 teaspoons salt and pepper
• •2 tablespoons oregano
• •2 tablespoons parsley
• •1 teaspoon paprika
• •4 tablespoons olive oil

Method

Adapted from foodista.com

1. 1Preheat oven to 450°F.
2. 2Cut each chicken breast into 4-5 even-sized strips.
3. 3In 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.
4. 4Mix together well and set bowl aside while you prepare the veggies.
5. 5Rinse beans.
6. 6Snip off the end with the hard nub/stem.
7. 7Place 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.
8. 8Chop one large yellow onion.
9. 9Add to the beans.
10. 10Rinse (and scrub if needed) the baby potatoes.
11. 11Add to the veggie bowl.
12. 12Stir in one 15-ounce can of petite diced tomatoes, juice from half a lemon, oregano, parsley, 1 teaspoon of salt and pepper, and 2 tablespoons olive oil.
13. 13Pour the mixture onto a large baking sheet (you may want to line it with parchment paper or tin foil).
14. 14Add the chicken pieces (spaced evenly throughout the pan), some lemon slices, 4 thinly sliced garlic cloves, about a dozen pitted Kalamata olives.
15. 15Roast at 450°F for 20 minutes.
16. 16Pull the pan out from the oven but don't remove.
17. 17Crumble 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.
18. 18Serve while it's hot and garnish with chopped parsley.