Ingredients

The following ingredients have 6 Servings
  • 1 pound baby Dutch yellow potatoes
  • 1 pound green beans
  • 1 15-ounce can petite diced tomatoes
  • 2 pounds boneless, skinless chicken breasts
  • 2 1/2 lemons (1 1/2 juiced, and 1 sliced)
  • 8 cloves garlic (4 minced, and 4 sliced)
  • 4 ounces feta cheese (sheep or goat\'s milk preferred!)
  • 1 large onion
  • 2 teaspoons salt and pepper
  • 2 tablespoons fresh oregano (or 1 1/2 teaspoons dried)
  • 2 tablespoons fresh parsley (plus more for garnish)
  • 12 pitted Kalamata olives

Instruction

  • Preheat oven to 450 degrees.
  • Cut each chicken breast into 4-5 even-sized strips.
  • In a large bowl add the chicken pieces, lemon juice from one whole lemon, 4 minced garlic cloves, 1 teaspoon salt, pepper, and paprika, and 2 tablespoons olive oil. Mix together well and set bowl aside while you prepare the veggies.
  • Rinse beans, snip off the end with the hard nub/stem, and place them in another large bowl. The other end should have a dainty little tail that is soft and thin and doesn’t need to be removed.
  • Chop one large yellow onion and add to the beans.
  • Rinse (and scrub if needed) the baby potatoes and add to the veggie bowl.
  • Stir in one 15-ounce can of petite diced tomatoes, juice from half a lemon, oregano, 1 teaspoon of salt and pepper, and 2 tablespoons olive oil. Pour the mixture onto a large baking sheet, add the chicken pieces (spaced evenly throughout the pan), some lemon slices, 4 thinly sliced garlic cloves, about a dozen pitted Kalamata olives, and roast at 450 degrees for 20 minutes. **NOTE: I used a non-stick 12x17 baking sheet pan. Depending on the pan you use you may want to line it with parchment paper or tin foil. **
  • Pull the pan out from the oven but don't remove. Crumble 4 ounces of feta cheese and sprinkle onto the sheet pan and continue to cook for 5 more minutes, or until the chicken reads 165 degrees with a meat thermometer.
  • Serve while it's hot and garnish with chopped parsley.