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.

Mediterranean Lemon Chicken with Potatoes & Green Beans

Name: Mediterranean Lemon Chicken with Potatoes and Green Beans
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Mediterranean
Ingredients: 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

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 1/2 lbs. baby gold potatoes, halved (or quartered if large)
1 small red onion, cut into wedges
1 1/2 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
1/2 cup whole pitted Kalamata olives
1/2 cup crumbled feta cheese
Fresh parsley, for garnish

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Instructions

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.
Using the same bowl, toss chicken with remaining olive oil, garlic, oregano, smoked paprika, lemon zest, lemon juice, salt, and pepper.
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.
Return the pan to the oven and roast 20-25 minutes, until the chicken reaches 165°F internal temperature and the potatoes are golden.
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, 1/2 cup green beans
Calories: 495
Sugar: 2g
Sodium: 700mg
Fat: 28g
Carbohydrates: 27g
Protein: 34g
Cholesterol: 140mg