I love one pan and one pot dinners! Just amazing! This is an easy no-fuss meal cooked in the oven on one sheet with a marinade that has a distinct Mediterranean flavor from the lemon juice, olive oil and oregano. Use chicken thighs or legs , I prefer dark meat for this but if you insist on using white meat –go ahead. Some green beans and potatoes make this a one pan staple. Delicious and Nutritious. Did I mention super easy to clean up? You’ll need a rimmed baking sheet for this recipe.
Enjoy! this is for 2 +people but you can double for 4. It will probably feed 2+ but depends on your people. This is what I did for the 2 of us. We ate the whole thing! no leftovers! If you are making for a larger crowd (4 or more) either use a very large baking sheet or 2 baking sheets — don’t crowd the pan.
6 smallish chicken thighs — usually 1 package will do perfectly
1/2 lb. baby red potatoes I quartered them but if they are very small you can cut in 1/2 If they’re too big they won’t cook in 45 minutes so smaller is best.
1/2 lb. green beans , trimmed
2 Tbsp. olive oil plus for marinade
Kosher Salt and Freshly Ground Black Pepper, I salt chicken liberally and potatoes because they tend to be bland –see notes below on salt and pepper
*2 Tbsp. Chopped Fresh Parsley – totally optional along with some slices of fresh lemon for beautiful presentation
Marinade for the Chicken- Marinate for about an hour
app. 1 package of chicken thighs– bone in , skin on . When I say 1 package it is usually a little under 2 lbs ( 6 smallish thighs) which is more than enough for 2 people. Usually about 6 chicken thighs in a package depending on the size of thighs.
1/4 cup olive oil
3 cloves garlic, minced
Juice of 1 lemon- I used juicer because I wanted to make sure I got every drop
1 Tbsp. Red Wine Vinegar
1 Tbsp. dried oregano
Kosher Salt and Freshly Ground Black Pepper , to taste–I used 1/2 tsp. kosher salt and about 10 grinds on the pepper mill for the marinade
In a large Ziploc Bag, combine chicken, olive oil, garlic, lemon juice, red wine vinegar and oregano; season with app. 1/2 teaspoon salt and a few grinds (10-12) of freshly ground black pepper, to taste. Marinate for at least an hour, turning the bag occasionally. Remove the chicken from the marinade by draining it, discard the excess marinade.
Preheat oven to 400 degrees. Lightly spray a large size baking sheet with cooking spray.
Place potatoes and green beans in a single layer onto the prepared baking sheet. Drizzle with olive oil and season with salt and pepper. Top with chicken in a single layer. Salt is an important component here–I sprinkled a light amount over chicken and potatoes and string beans –probably another 1/2 teaspoon and a few grinds of the pepper mill
Place into the oven and roast until the chicken is completely cooked through, should register 165 degrees with a meat thermometer after about 1/2 hour -45 minutes. After I check for readiness I place under the broiler for a few minutes, till skin is golden brown and a little charred ( but not too charred) watch chicken for signs of burning.
Serve immediately, you can garnish with lemon slices and parsley for a beautiful presentation!
Thank you for stopping by Food on Fifth and now that I know of your blog I can follow you and enjoy your delicious recipes…this one is a keeper…healthy and good for the new year.
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