2 lbs. chicken breasts
2½ lemons (for juicing and slicing)
8 cloves garlic
2 tsp. salt
1 tsp. pepper
1 tsp. smoked paprika
4 T. olive oil
1 lb. red potatoes, chopped small
1 lb. green beans, trimmed
1 large red onion, chopped
15 oz. can diced tomatoes
1 T. fresh rosemary
1 T. fresh thyme
2 T. fresh parsley, plus more for garnish
12 Kalamata olives
4 oz. feta cheese
Cut chicken into 1x1-inch cubes. In a large bowl, add the chicken pieces, juice from one lemon, four minced garlic cloves, 1 tsp. salt, ½ tsp. pepper, paprika and 2 T. olive oil. Mix and set aside while you prepare veggies.
Add potatoes, beans and onion to a large bowl. Stir in the tomatoes, juice from half a lemon, rosemary, thyme, parsley, 1 tsp. salt, ½ tsp. pepper and 2 T. olive oil. Evenly distribute mixture onto two large baking sheets, the chicken pieces (spaced evenly throughout both pans), four thinly sliced garlic cloves and Kalamata olives. Roast at 450 degrees for 20 minutes.
Pull the pans out from the oven, but don’t remove. Crumble feta cheese and sprinkle onto the sheet pans and continue to cook for five more minutes, or until the chicken reads 165 degrees with a meat thermometer. Serve while it’s hot and garnish with chopped parsley and lemon slices.
TEST KITCHEN NOTES: The original recipe advises using only one sheet pan, but our recommendation is to use two large sheet pans. Or, try cutting the recipe in half if using one sheet pan. When we tested this recipe, we found the ingredients to overcrowd the pan, thus yielding an unevenly cooked dish. The potatoes were underdone in our preparation, and the liquid didn’t cook off properly. How you chop your potatoes matters, too. Keep an eye on the individual ingredients and make adjustments as necessary. For example, we removed the chicken and green beans from the pan, so not to overcook them, when the potatoes needed more time in the oven.
RECIPE by NDSU Extension
