This quick & easy Sheet Pan Chicken and Green Beans comes together in only 30 minutes. Finished with an herby feta sauce it is light, fresh, and perfect for summer.
This simple sheet pan chicken recipe was inspired by my love for Mediterranean flavors and easy sheet pan dinners, especially with summer coming up.
If you love one pan recipes, try this Easy One Pot Chicken and Rice or Creamy Lemon Chicken Recipe.
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Why You’ll Love This Recipe
- One pan - The chicken thighs and green beans cook together on the same pan making for easy cleanup.
- 30 minutes - This recipe comes together in just about 30 minutes and requires minimal prep. It is a great easy weeknight meal.
- Light & fresh - The dish is full of fresh lemon, garlic (no garlic powder), herbs, and veggies. It is also low carb & keto friendly.
- Lemony - The chicken and the sauce are heavy on the lemon. I also like to serve it with extra lemon wedges.
- Summer dinner idea - This sheet pan meal is great for warm evenings when you do not want to spend much time cooking.
- Perfect for two - This recipe feeds two people or one with leftovers for lunch the next day. Mini meal prep!
- Versatile - Add potatoes to these sheet pan chicken thighs or serve with rice for a heartier meal.
Ingredients & Substitutions
- Chicken Thighs: I recommend boneless chicken thighs with the skin on. You can also use boneless skinless chicken breasts or bone-in chicken thighs. You will need to increase the cooking time for bone-in chicken. Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165 degrees.
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Sheet Pan Chicken & Green Beans
Quick Overview
- Season chicken & green beans.
- Bake.
- Make feta sauce & serve.
Step by Step Instructions
Broil the to crisp up the skin and char it a bit.
Step 1: Preheat the oven to 425 degrees. On a large baking sheet, toss together the chicken, green beans, 2 Tablespoons olive oil, garlic, juice of ½ the lemon, salt, oregano, paprika, cumin, and black pepper until well combined. (You can line the pan with parchment paper, but do not have to)
Step 2: Place the chicken skin side up with the green beans around it in a single layer.
Step 3: Bake for 20-25 minutes or until the chicken is cooked through. Broil to crisp the skin if desired.
Step 4: While the chicken bakes, in a small bowl, combine the feta, parsley, dill, olive oil, lemon zest, remaining lemon juice (other half of the lemon), a pinch of salt, and pepper. Serve the feta sauce on top of the veggies and chicken.
Recipe Serving Suggestions
This one pan chicken & green beans dinner is a complete meal on its own. If you would like to make it a little heartier, here are some ideas for what to serve with it:
- Warm naan or pita bread
- Bacon Zuchhini Fritters
- Cold Lebanese Potato Salad
- Air Fryer Sweet Potato Cubes
Expert Tips & Variations
- Use good quality feta. Instead of buying the pre-crumbled feta, buy a block feta that comes in a tub of brine. It has a much better flavor and texture.
- Chop the garlic and herbs in a food processor. This mini food processor is dishwasher safe and makes prepping so quick and easy.
- Broil the chicken. I love crispy chicken skin so I recommend broiling it until brown.
- Add potatoes. If you would like to add a carb to this recipe, start by tossing about 1 pound of quartered yellow or red potatoes with 1 Tablespoon olive oil, 1 teaspoon salt, and ½ teaspoon pepper directly on a baking sheet. Bake for 20-25 minutes before adding anything else. Toss the chicken and green beans as the recipe states in a large bowl while the potatoes roast. After 20-25 minutes, add the chicken mixture to the pan with the potatoes. Cook for another 25 minutes and follow the remaining instructions as written.
- Use whatever veggies you have on hand. Replace the green beans with broccoli, asparagus, zucchini, cauliflower, tomatoes, or brussels sprouts. Any green vegetables will work. You can even use a combination.
Recipe FAQs
Yes. It is completely safe to cook chicken and vegetables together as long as you cook the vegetables for the same amount of time as the chicken. Do not remove the veggies from the pan before the chicken is cooked through.
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Sheet Pan Chicken & Green Beans
Equipment:
Ingredients:
- 1 ¼ pounds 4-5 boneless chicken thighs*
- 12 ounces fresh green beans, washed & trimmed
- ¼ cup + 2 Tablespoons olive oil, divided
- 6-8 cloves garlic
- 1 large lemon, zest & juiced, divided
- 2 teaspoons Morton kosher salt
- 1 ½ teaspoons EACH dried oregano, or Italian seasoning, smoked paprika, & cumin
- freshly cracked black pepper
- 4 ounces feta cheese, crumbled
- ⅓ cup finely chopped fresh parsley
- 1 ½ Tablespoons finely chopped fresh dill
Instructions:
- Preheat the oven to 425 degrees. On a large baking sheet, toss together the chicken, green beans, 2 Tablespoons olive oil, garlic, juice of ½ the lemon, salt, oregano, paprika, cumin, and black pepper until well combined. (You can line the pan with parchment paper, but do not have to)
- Place the chicken skin side up with the green beans around it in a single layer.
- Bake for 20-25 minutes or until the chicken is cooked through. Broil to crisp the skin if desired.
- While the chicken bakes, in a small bowl, combine the feta, parsley, dill, olive oil, lemon zest, remaining lemon juice (other half of the lemon), a pinch of salt, and pepper. Serve the feta sauce on top of the veggies and chicken.
Notes:
- Chicken Thighs: I recommend boneless chicken thighs with the skin on. You can also use boneless skinless chicken breasts or bone-in chicken thighs. You will need to increase the cooking time for bone-in chicken. Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165 degrees.
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Use good quality feta. Instead of buying the pre-crumbled feta, buy a block feta that comes in a tub of brine. It has a much better flavor and texture.
- Chop the garlic and herbs in a food processor. This mini food processor is dishwasher safe and makes prepping so quick and easy.
- Broil the chicken. I love crispy chicken skin so I recommend broiling it until brown.
- Add potatoes. If you would like to add a carb to this recipe, start by tossing about 1 pound of quartered yellow or red potatoes with 1 Tablespoon olive oil, 1 teaspoon salt, and ½ teaspoon pepper directly on a baking sheet. Bake for 20-25 minutes before adding anything else. Toss the chicken and green beans as the recipe states in a large bowl while the potatoes roast. After 20-25 minutes, add the chicken mixture to the pan with the potatoes. Cook for another 25 minutes and follow the remaining instructions as written.
- Use whatever veggies you have on hand. Replace the green beans with broccoli, asparagus, zucchini, cauliflower, tomatoes, or brussels sprouts. Any green vegetables will work. You can even use a combination.
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