by: Kate McMillan
Cook Time
55 minutes
Prep Time
10 minutes
Yield
6 servings
Total Time
55 minutes
Prep Time
10 minutes
Yield
6 servings
summary
There is nothing quite as easy or as versatile as a sheet pan dinner. All of your ingredients piled onto one sheet pan, straight into the oven with very little hands-on work! And, as a bonus, cleaning up could not be any easier. This sheet pan chicken recipe is super flavorful—and a sprinkling of feta adds the perfect salty finish.
ingredients
- 4 bone-in/skin-on chicken thighs
- 6 chicken drumsticks
- 3 tablespoons extra-virgin olive oil, divided
- Zest of 2 lemons, divided
- 2 teaspoons dried oregano
- Kosher salt and freshly ground black pepper
- ¾ pound green beans, trimmed
- 4 ounces feta, crumbled
directions
- Preheat the oven to 400°F.
- Line a baking sheet with parchment paper and pile the chicken in the center. Pour over the chicken 2 tablespoons of olive oil, the zest of 1 lemon, the oregano, ¾ teaspoon salt and ½ teaspoon of pepper. Toss until the chicken is coated, then spread out into an even layer with the thighs facing skin up. Transfer to the oven and roast for 35 minutes.
- In a mixing bowl, toss the green beans with the remaining olive oil and season generously with salt and pepper.
- Carefully remove the baking sheet, scatter the green beans all around the chicken and return to the oven. Roast until the chicken reaches 165°F on an instant read thermometer, 15–20 more minutes.
- Remove from the oven and top with the feta and the remaining lemon zest. Serve at once.
notes
You want to add the green beans for the last part of the cooking so they don’t overcook.
You can use green beans or haricot vert, which will cook about 4 minutes faster (so add them later in the cooking process).
Cooking chicken with the skin and bones is a great way to get moist and flavorful chicken. You can make this sheet pan chicken recipe with boneless chicken thighs or breasts, but you will need to adjust the cooking time accordingly.
You could also add cubes of potatoes or butternut squash to the sheet tray. Toss with olive oil and season with salt and pepper and put on the sheet pan when you add the chicken.
Make sure you are using a heavy sheet pan with sides so the juices don’t run off the pan.
Always buy feta in a block in brine for the most flavor.
