Roasted Lemony Greek Chicken & Green Beans
with spinach Greek salad

Name: Roasted Lemony Greek Chicken & Green Beans
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 1/2 tsp Rosemary, fresh; 1 1/2 tsp Oregano, dried; 1/2 tsp Paprika; 1/4 tsp Cayenne; 1/4 tsp Salt, kosher; 1/4 tsp Black pepper; 1 1/2 Tbsp Lemon juice; 1 1/2 Tbsp Bragg's / coconut aminos; 2 Tbsp Oil, cooking; 1 1/2 lbs Chicken thighs, skin-on & boneless preferably; 1 lb Green beans, trimmed; 1 clove Garlic, minced; 4 oz Cucumbers, chopped; 1/2 tsp Oregano, dried; 1/2 tsp Maple syrup; 1 Tbsp Lemon juice; 1 Tbsp Vinegar, red wine or sherry; 2 Tbsp Oil, cooking; 4 oz Baby spinach; 4 oz Tomatoes, cherry or grape

Active: 25 min Total: 35 min

Original GF Paleo Vegetarian

Roasted Lemony Greek Chicken & Green Beans

This roasted chicken gets so much flavor from an easy but flavorful marinade. Best of all, we roast both the chicken and green beans on one sheet pan, so fewer dishes to do after your satisfying dinner.

Proteins

Chicken, non-ground

Cuisines

European - Mediterranean

Ingredients

Metric

Servings:

Roasted Lemony Greek Chicken & Green Beans:

Rosemary, fresh - 1 1/2 tsp
Oregano, dried - 1 1/2 tsp
Paprika - 1/2 tsp
Cayenne - 1/4 tsp
Salt, kosher - 1/4 tsp
Black pepper - 1/4 tsp
Lemon juice - 1 1/2 Tbsp
Bragg's / coconut aminos - 1 1/2 Tbsp
Oil, cooking - 2 Tbsp
Chicken thighs, skin-on & boneless preferably - 1 1/2 lbs
Green beans - 1 lb , trimmed

Greek Salad with Spinach:

Garlic - 1 clove , minced
Cucumbers - 4 oz , chopped
Oregano, dried - 1/2 tsp
Maple syrup - 1/2 tsp
Lemon juice - 1 Tbsp
Vinegar, red wine or sherry - 1 Tbsp
Oil, cooking - 2 Tbsp
Baby spinach - 4 oz
Tomatoes, cherry or grape - 4 oz

Prep

Marinade - Roughly chop rosemary leaves. Mix rosemary with oregano, paprika, cayenne, salt, black pepper, lemon juice, aminos, and oil. (Can be done up to 5 days ahead)
Season chicken - Toss chicken with marinade and use a fork to tenderize. (Can be done up to 1 day ahead)
Garlic - Prep as directed. (Can be done up to 4 days ahead)
Green beans / Cucumbers - Prep as directed. Spread green beans out onto a sheet pan.

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Make

Heat oven to 425F / 218C.
Heat a skillet or other pan over medium-high heat. When pan is heated, brush with some cooking oil and then place chicken thighs skin-side down (don’t toss the remaining marinade). Sear on both sides for 2 to 3 minutes.
Toss green beans with the reserved marinade and nestle chicken into green beans. You can pour any liquid remaining in the pan over the beans and chicken (skip this step for a lighter meal). Roast for 12 to 16 minutes until chicken is cooked through (reaches 165F / 74C or until juices run clear when you slice into chicken) and green beans are done.
While chicken and green beans roast, prepare vinaigrette. Mince garlic and then whisk with oregano, maple syrup, lemon juice, vinegar, and oil. Season to taste with salt and pepper.
Sprinkle chicken and green beans with salt and pepper fresh out of the oven. Toss vinaigrette with spinach, cucumbers, and tomatoes. Enjoy salad with chicken and green beans.

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