This one-pan Mediterranean chicken has become a staple at our table because it’s easy, reliable, and everyone eats it without complaint. It’s the kind of recipe I can trust to save me when the day gets away from me

roasted chicken, potatoes, green beans on a sheet pan. this recipe
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Some nights I need dinner that’s simple and reliable. This Mediterranean lemon chicken with potatoes and green beans is the one-pan dinner I make on repeat. It gives me crispy potatoes, juicy chicken, and bright lemon flavor without a pile of dishes.

After plenty of sheet pan testing, I’ve learned size matters. I reach for my big 14×20 pan so everything has breathing room. Crowd the pan and you’ll steam instead of roast. If I’m feeding extra people, I split it onto two pans and stagger the potatoes about 10 minutes earlier so they still come out crisp and golden.

I stick with thighs because they hold up to high heat and soak up the lemon, garlic, and oregano. Breasts can work, but they dry fast. Green beans go in late so they stay tender-crisp, and I finish with feta and olives at the very end. It’s my easy, balanced weeknight staple.

Why You’ll Love This Mediterranean Lemon Chicken

  • One pan, easy cleanup: Everything roasts together on a single sheet pan, saving time and dishes.
  • Balanced meal: Protein, carbs, and greens all in one pan. No scrambling for extra sides unless you want to.
  • Family-friendly: My kids eat it without a fight, and I can dress it up with extra olives or herbs for the adults.
  • Customizable: Swap in different veggies, try milder olives, or leave out the cheese if you need dairy-free.

Ingredients You’ll Need (and Substitutions)

See the recipe card for full information on ingredients and quantities.

ingredients for one pan mediterranean chicken.
  • Chicken thighs: Juicy and forgiving at high heat. Swap with chicken breasts if that’s what you have, just shorten the cook time so they don’t dry out.
  • Baby potatoes: Roast up creamy inside, crispy outside. Yukon gold or red potatoes make good swaps. Just cut them small so they cook through.
  • Green beans: Fresh beans hold their crunch. Frozen can be added later to avoid overcooking.
  • Olives: Kalamata give a bold, briny flavor. Try Castelvetrano or green olives to keep it milder.
  • Feta cheese: Tangy and creamy. Goat cheese, dairy-free feta, or even a sprinkle of parmesan can stand in.
  • Oregano: Thyme or Italian seasoning can be used instead.

How to Make One Pan Mediterranean Chicken

The recipe card at the bottom of the page has more detailed instructions.

halved potatoes with spices in a glass mixing bowl.

Step 1: Toss potatoes with oil, garlic, and spices.

halved potatoes and onions on a sheet pan.

Step 2: Spread onto a sheet pan and roast for 15 minutes.

chicken with potatoes and greens on a sheet pan.

Step 3: Toss chicken with oil and remaining garlic and spices. Nestle chicken between potatoes. Add green beans and olives. Roast for 20-25 minutes.

roasted chicken with potatoes, green beans, olives, and feta on a sheet pan.

Step 4: Sprinkle feta over everything and roast 2-3 minutes more.

Sheet Pan Tips: Size, Spacing, and Crispy Results

  • Use a big pan: A 14×20 pan gives everything room to roast. Too small and you’ll steam instead of crisp.
  • Don’t crowd the food: Spread chicken and potatoes in a single layer. Overlapping = soggy edges.
  • Rack position matters: Middle to upper-middle oven rack gives even browning.
  • Broil trick: Want extra golden edges? Pop the pan under the broiler for 1–2 minutes at the end.

Little Trick I Love: If feeding 6+, use two pans instead of crowding one. Stagger potatoes 10 minutes earlier on the second pan for perfect crispness.

Variations for Sheet Pan Mediterranean Chicken and Vegetables

  • Greek-style lemon chicken: Add extra oregano and serve with tzatziki yogurt sauce.
  • Add more vegetables: Swap or add zucchini, bell peppers, artichokes, or cherry tomatoes.
  • Spicy twist: Add red pepper flakes, harissa, or a pinch of cayenne for heat.
  • Bone-in chicken: This recipe works with drumsticks or thighs, just extend cook time by 10–15 minutes.

What to Serve with Healthy Mediterranean Chicken Dinner

close up roasted chicken with potatoes and green beans on sheet pan.

Storing Lemon Garlic Mediterranean Chicken

Refrigerate: Leftovers keep well in the fridge for 3 to 4 days in an airtight container.

Freeze: Cooked chicken and potatoes also freeze nicely for up to 2 months, though I don’t recommend freezing the beans since they lose their texture.

Reheat: To reheat, spread everything out on a sheet pan and bake at 425°F for 8 to 10 minutes to bring back some crispiness. Microwave the beans separately so they don’t shrivel.

FAQs

What’s the best way to avoid overcooked or undercooked chicken when roasting everything together?

I always use an instant-read thermometer. Chicken thighs are done at 165°F, but they stay juicy even if they go a little higher, which is why I like them better than breasts for this recipe. Arrange the chicken between the potatoes so the heat circulates evenly, and make sure the pieces aren’t stacked or touching too much. If you’re using breasts, start checking around the 18-minute mark so they don’t dry out while the potatoes finish.

Do chicken breasts work instead of thighs?

They do, but you’ll need to keep a closer eye on them since they dry out faster. I usually check for doneness around the 18–20 minute mark.

Can I use frozen green beans?

Yes, but don’t add them at the start. Toss them in frozen in the last 15–20 minutes. They won’t be quite as crisp as fresh, but they’ll still work.

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close up roasted chicken with potatoes and green beans on sheet pan.

Mediterranean Lemon Chicken with Potatoes and Green Beans

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  • Author: Katya
  • Prep Time: 20 min
  • Cook Time: 40 min
  • Total Time: 1 hour
  • Yield: 4-5 1x
  • Category: Main
  • Method: Baked
  • Cuisine: Mediterranean
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Description

This is the kind of weeknight dinner that makes you look like you tried harder than you did. Crispy potatoes, juicy lemony chicken, tender green beans, and a pop of briny olives, all roasted on one sheet pan.

Ingredients

Scale
  • 1 ½ lbs. baby gold potatoes, halved (or quartered if large)
  • 1 small red onion, cut into wedges
  • 1 ½ lbs. boneless, skinless chicken thighs (about 6 pieces)
  • 8 oz. fresh green beans, trimmed
  • 4 Tbsp. olive oil, plus more for drizzling
  • 4 garlic cloves, minced
  • 1 tsp. dried oregano (or 2 tsp fresh, chopped)
  • 1 tsp. smoked paprika
  • Zest and juice of 1 lemon
  • Salt and black pepper, to taste
  • ½ cup whole pitted Kalamata olives
  • ½ cup crumbled feta cheese
  • Fresh parsley, for garnish

Instructions

  1. Preheat oven to 425°F. Line a 14×20 sheet pan (or similar) with parchment paper. In a mixing bowl, toss the potatoes and onion with 2 tablespoons of olive oil, half of the garlic, half of the oregano, half of the smoked paprika, salt, and pepper. Spread evenly on the pan in a single layer. Roast for 15 minutes.
  2. Using the same bowl, toss chicken with remaining olive oil, garlic, oregano, smoked paprika, lemon zest, lemon juice, salt, and pepper.
  3. Remove the sheet pan from the oven. Nestle the chicken between the potatoes. Add green beans around and lightly drizzle them with olive oil. Scatter olives over the top.
  4. Return the pan to the oven and roast 20-25 minutes, until the chicken reaches 165°F internal temperature and the potatoes are golden.
  5. Sprinkle feta over everything. Roast 2-3 more minutes, just until cheese warms through. Garnish with fresh parsley and extra lemon wedges. Serve right from the pan.

Notes

  • Don’t overcrowd: Use the largest sheet pan you have (14×20 works best) so potatoes crisp instead of steaming.
  • Potato size matters: Halve or quarter them so they cook in the same time as the chicken.
  • Chicken thighs win here: Juicy, flavorful, and they hold up better than breasts in a hot oven.
  • Olives & feta: The salty punch balances the lemon beautifully, so don’t skip.

Nutrition

  • Serving Size: 5 oz. chicken, 1 cup potatoes, ½ cup green beans
  • Calories: 495
  • Sugar: 2g
  • Sodium: 700mg
  • Fat: 28g
  • Carbohydrates: 27g
  • Protein: 34g
  • Cholesterol: 140mg