Greek Chicken Thighs + Butter Bean Sheet Pan Meal
User Reviews
5
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Prep Time
10 mins
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Cook Time
45 mins
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Additional Time
30 mins
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Total Time
1 hr 25 mins
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Servings
4 -6
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Calories
559 kcal
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Course
Main Course
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Cuisine
Greek
Greek Chicken Thighs + Butter Bean Sheet Pan Meal
Description
Greek Chicken Thighs + Butter Bean Sheet Pan Meal centers around chicken thighs marinated in Greek yogurt, olive oil, lemon, oregano, salt, and pepper. This marinade tenderizes the meat and imparts a tangy, herbal taste. The chicken roasts along with halved baby potatoes, smashed garlic cloves, butter beans, green olives, and artichoke hearts. Roasting at 400°F allows the chicken skin to crisp and potatoes to become tender, while the butter beans and vegetables absorb the savory cooking juices.
The dish finishes with halved baby tomatoes and cubed feta cheese added to the hot pan right before serving, garnished with fresh chopped dill. This topping brings fresh acidity and creaminess that complement the roasted ingredients. The varied textures—from crisp-skinned chicken to soft potatoes and creamy beans—create a balanced and satisfying meal that combines Mediterranean flavors.
The recipe is suited for meal prepping as it makes multiple servings and reheats well. Substitutions for olives include adding more artichokes or omitting them, depending on preference. The straightforward preparation on a sheet pan minimizes effort while still delivering layered flavors.
Ingredients
- 6 chicken thighs bone in, skin on
For the chicken marinade
- 3 tbsp olive oil
- 3/4 cup yogurt plain, Greek
- juice lemon half
- 2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp oregano dried
For the sheet pan
- 10-12 baby potatoes or fingerling or cream potatoes; halved
- 20 garlic small cloves, smashed
- 14 oz butter beans can, drained and rinsed
- 1/2 cup green olives pitted
- 1/2 cup artichoke hearts halved
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Toppings
- 1 cup Baby tomatoes halved or quartered
- 1 cup feta cheese cubed
- dill minced fresh
Instructions
- Make the chicken marinade: In a bowl whisk together the olive oil, Greek yogurt, lemon juice, salt, pepper and dried oregano. Add the chicken thighs to the bowl with the marinade and set aside in the fridge to marinate for half an hour.
- Preheat the oven to 400F and place the rack in the middle of the oven. Line a large baking sheet with parchment paper.
- To the baking sheet add the halved potatoes, butter beans, garlic cloves, green olives and artichokes. Drizzle with 2 tbsp olive oil, 1 tsp salt and 1/2 tsp pepper and toss to make sure everything is coated.
- Nestle the marinated chicken in between the potatoes and other ingredients on the baking sheet.
- Roast for 35-45 minutes or until the chicken is cooked through, internal temperature should reach 165F.
- If needed, broil for a few minutes to crisp up the chicken skin and potatoes.
- Add the halved tomatoes and feta cheese cubes to the sheet pan and then garnish with freshly minced dill before serving.
Notes
- Marinate chicken thighs for at least 30 minutes to enhance flavor and tenderness.
- Substitute green olives with additional artichoke hearts or omit olives if preferred.
- This recipe yields multiple servings suitable for meal prepping lunches for the week.
- Broiling briefly after roasting crisps chicken skin and potatoes if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4-6
Amount Per Serving
Calories 559 kcal
% Daily Value*
| Calories | 559kcal | 28% |
| Carbohydrates | 38.5g | 13% |
| Protein | 42.9g | 86% |
| Fat | 26.8g | 41% |
| Saturated Fat | 8.2g | 41% |
| Polyunsaturated Fat | 3.3g | 19% |
| Monounsaturated Fat | 13.5g | 68% |
| Cholesterol | 166.9mg | 56% |
| Sodium | 1755.4mg | 73% |
| Fiber | 5.9g | 24% |
| Sugar | 4.7g | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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