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Roasted Lemony Greek Chicken & Green Beans
with spinach Greek salad

Active: 25 min Total: 35 min
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.


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


  1. 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)
  2. Season chicken - Toss chicken with marinade and use a fork to tenderize. (Can be done up to 1 day ahead)
  3. Garlic - Prep as directed. (Can be done up to 4 days ahead)
  4. Green beans / Cucumbers - Prep as directed. Spread green beans out onto a sheet pan.

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  1. Heat oven to 425F / 218C.
  2. 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.
  3. 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.
  4. 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.
  5. 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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