Sheet Pan Roast Chicken with Potatoes, Green Beans, Olives and Lemon is Mediterranean-inspired and a bright and lively way to get dinner on the table with minimal prep and clean-up.
My 2017 is off to a bang!
This past Sunday evening, while relaxing at home and cheering on the Green Bay Packers in the playoffs, we noticed low water pressure. That’s not terribly unusual for us as we live in the country and have a well. Occasionally, things like that happen when we’re watering in the summer, running the dishwasher and the washing machine–all at the same time. However, it always comes back.
I was handwashing a few dishes in the kitchen and suddenly the water just stopped. My husband got up and began checking things out. He went into the guest bedroom part of our house and all I hear is a very loud “OMG WATER!”
I went running then said a few choice words when I saw what was happening. (My husband does not swear, but I could peel wallpaper with my language sometimes.) A pipe froze because of a recent cold snap and subsequently burst. And I mean burst. It blew holes in a closet wall.
We shut the water off at the well and immediately tried to mop, towel, bail out the water, etc., etc. to no avail. After trying one nationally-known company who didn’t answer their phone, I got in touch with 911 Restoration of Memphis. They were at our home in just over an hour and got to work very quickly. After things were under control, we went to a hotel for the night.
We’ve got a mess and have lots of work to do. We’ll need to replace carpet and hardwood floors which extend into our living room and dining room. Our home is basically upside down at the moment, but it could all be worse. Our home is still standing and we can still live in it. When it’s all put back together, our home will be in better shape than it was prior to the damage. It’s just going to take some patience.
It’s been a little crazy trying to make as much of our home as livable as possible so this is a quickie post for this fantastic sheet pan roast chicken dinner.
What’s better for getting a beautiful dinner on the table than a “sheet pan supper?” Besides being perfect for feeding a family, this cooking method works just as well for a fuss-free sheet pan roast chicken dinner for two.
The technique is very simple: Combine proteins and vegetables together on a rimmed baking sheet, season as desired and let it bake away! Cleaning up is even easier if you first line your sheet pan with aluminum foil or parchment paper.
For this rustic yet elegant Mediterranean-inspired sheet pan roast chicken dish, a paste of lemon zest, parsley, oregano and garlic is placed underneath the skin of the bone-in chicken breasts. Russet potato wedges cook along with the chicken as the cooking times are similar. (Waxy potatoes such as Yukon Gold potatoes work just as well.) The green beans are added halfway through when the potatoes require turning.
Try asparagus or broccoli in this dish. The combinations of protein and vegetables that can be cooked together on a sheet pan are endless! The only thing you’ll need to keep in mind is the cooking time of each item.
For more great sheet pan suppers, be sure to try my:
- Mediterranean Sheet Pan Chicken Sausage and Vegetables with Garlic – Parmesan Polenta
- Sheet Pan Quesadillas with Sweet Potatoes, Poblanos and Black Beans and Chipotle Sour Cream
Click to purchase these helpful tools and equipment to make Sheet Pan Roast Chicken with Potatoes, Green Beans, Olives and Lemon (Affiliate Links):
- 2 large lemons
- 2 tablespoons chopped fresh parsley, plus more for garnish
- 1 tablespoon chopped fresh oregano
- 4 cloves garlic, minced
- 6 tablespoons olive oil, divided
- salt and black pepper
- 2 bone-in chicken breasts with the skin
- 2 large Russet potatoes, peeled and quartered
- ½ pound green beans (ends trimmed)
- ½ cup pitted Kalamata olives, halved
- Preheat oven to 400 degrees.
- With a zester or fine grater, remove approximately 1 teaspoon zest from one of the lemons. Transfer to a small bowl. Slice one of the lemons and remove the seeds; set aside. Juice the other lemon; set aside.
- To the bowl with the zest, add the parsley, oregano, garlic, 2 tablespoons olive oil and ½ teaspoon each salt and pepper. Stir to form a paste. Keeping the skin intact, carefully spread equal amounts of the herb paste underneath. Place chicken on a non-stick baking sheet.
- Toss the potato wedges with 1 tablespoon olive oil and salt and black pepper to taste. Place them around the chicken. Scatter lemon slices around the baking sheet. Drizzle lemon juice over the chicken and potatoes and drizzle chicken with 2 tablespoons olive oil (or 1 tablespoon each).
- Bake for 35 minutes. Flip the potatoes. Toss the green beans with remaining 1 tablespoon olive oil and salt and black pepper to taste. Scatter the green beans around the chicken and potatoes. Bake an additional 25 minutes or until chicken is 165 degrees in the center.
- Scatter the black olives over the chicken, potatoes and green beans. Garnish with chopped fresh parsley and serve immediately.
Amount Per Serving Calories 999 Total Fat 53g Saturated Fat 8g Trans Fat 0g Unsaturated Fat 43g Cholesterol 102mg Sodium 637mg Carbohydrates 87g Fiber 15g Sugar 10g Protein 49g