Sheet Pan Chicken With Tomatoes, Olives and Green Beans
Try a hot, vegetable-forward take on a Greek salad that only takes 10 minutes to prepare.
Recipe by Jess Thomson
Recipe by Jess Thomson
50 min
About 50 minutes to prep and cook
520 cal
520 calories per serving
Serves 4
Serves about 4 people
Overview
The convenient trend of cooking an entire dinner on a sheet pan is perhaps more attractive by its British moniker, a “tray bake” — but dinner doesn’t get much more nutritious and approachable than mixing easy-prep veggies with chicken and letting the oven do the work. Start with ingredients that don’t need much attention: baby tomatoes (if they come on the vine, you can leave them on and pick the stems out later), pre-trimmed green beans and pitted olives help limit the work you do. Using juicy chicken thighs ensures the meal stays delicious when you reheat leftovers.
Ingredients
4 boneless, skinless chicken thighs (about 1.5 pounds)
10 to 12 ounces cherry or grape tomatoes
6 ounces (about 2 handfuls) trimmed French-style green beans
1 red onion, peeled and quartered (optional)
1 head garlic, halved crosswise
5 whole sprigs oregano or 2 tsp. dried oregano
½ cup drained, pitted, whole kalamata olives
¼ cup extra-virgin olive oil
1 Tbsp. red wine vinegar
1 tsp. kosher salt
¼ to ½ tsp. ground black pepper
4 ounces feta cheese, crumbled
Calories: (520); Fat: (38g); Carbohydrates: (12g); Sodium: (980mg); Sugar: (5g); Fiber: (3g); Cholesterol: (160mg); Protein: (39g)
Directions
Step One
Preheat the oven to 425°F.
Step Two
Pile the chicken, tomatoes, green beans, onion quarters, garlic halves, oregano (no chopping necessary) and olives on a large, rimmed baking sheet. Distribute the oil, vinegar, salt and pepper evenly over the ingredients and use your hands to toss everything together well. The onions will begin to break apart.
Step Three
Spread everything into an even layer, scatter the cheese on top and bake for 30 to 40 minutes, or until the vegetables have started to brown and the chicken is cooked through.
Step Four
Serve immediately, straight from the pan.
Chef’s Notes:
- Since this recipe produces a beautiful, fragrant pan sauce, we recommend serving it with good crusty bread for mopping.
- While the onion and garlic enrich the broth, the recipe can be made without either, thereby avoiding chopping altogether. You could also use 2 teaspoons pre-chopped garlic instead of the head of garlic, mixing it in with the salt and pepper.
- Pre-crumbled feta cheese will work, but a whole block of feta usually has fewer additives.
*Disclaimer: All nutritional information provided is approximate and based on USDA measurements. Actual amounts may vary based on exact ingredients used, how they are prepared and serving size.
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