Greek Chicken with Green Beans: Mediterranean One Pan Dinner
Select bone-in chicken thighs and drumsticks to ensure the meat remains tender during the oven bake. Avoid meat with excess skin or bruising. For a bright Greek chicken with green beans, choose fresh green beans that snap cleanly when bent. Put aside any pods that feel limp or show yellowing, as these will not hold their texture in the sauce.
You brown the chicken in a skillet before simmering it with crushed tomatoes, lemon juice, and halal chicken broth. Bake the mixture at 210°C (410°F) to fuse the flavours. Blanch the beans in salted water for 2 minutes first to maintain their green colour. Let the dish rest for 5 minutes after baking so the juices redistribute before you add the feta and parsley.
Greek Chicken with Green Beans: Mediterranean One Pan Dinner
Recipe cardIngredients
Watch how it's made
Instructions
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Prepare the oven
Preheat your oven to 210°C (410°F). Line a sheet pan with parchment paper to prevent the chicken from sticking during the browning stage.
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Brown the chicken
Pat the chicken dry to ensure a crisp sear. Season with salt, pepper, ½ tsp dried oregano, and ½ tsp dried dill, then toss with 15 ml olive oil. Heat a large skillet over medium and brown the pieces for 5 minutes before transferring them to the sheet pan.
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Sauté the aromatics
Add the remaining 15 ml olive oil to the skillet. Sauté the diced onion until translucent. Stir in the minced garlic and cook for 30 seconds so the garlic softens without burning.
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Simmer the sauce
Stir in the crushed tomatoes, remaining oregano, dill, lemon zest, lemon juice, capers and chicken broth. Bring the mixture to a gentle simmer to meld the Mediterranean flavours.
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Assemble the pan
Return the browned chicken to the skillet. Nestle the green beans and optional halved potatoes around the meat. Ensure the liquid submerges the chicken, adding a splash more broth if necessary, to keep the meat moist.
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Bake the dish
Transfer the skillet to the oven. Cover with foil and bake for 30 minutes. Remove the foil and bake for another 15 minutes until the chicken reaches 74°C (165°F) and the beans are tender.
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Rest and garnish
Remove the skillet from the oven. Let the dish rest for 5 minutes so the juices can redistribute throughout the meat. Sprinkle with crumbled feta and chopped parsley before serving.
Use a food thermometer to check that the chicken has reached 74°C (165°F). Without a thermometer, you risk under-cooking the meat or over-cooking it into a dry texture. Accurate temperature readings guarantee food safety while maintaining the tenderness of the thighs and drumsticks.
Substituting the feta
Use a salty crumbled goat cheese or a firm tofu seasoned with lemon and salt if feta is unavailable. Feta provides a sharp, tangy contrast to the lemon and oregano. Using a milder cheese reduces the saltiness and alters the traditional Mediterranean profile of the dish.
Storing and reheating
Cool leftovers to room temperature before placing them in an airtight container in the fridge for 2 days. For the freezer, use a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat the chicken until it reaches 74°C (165°F) to ensure food safety.
What to serve with it
Pair the chicken with fluffy couscous or steamed rice to soak up the lemon and tomato juices. A side Greek salad with olives, cucumber and feta creates a complete meal. Warm pita bread with a fresh squeeze of lemon provides extra brightness and texture for the plate.
Nutrition per serving
- Calories
- 400
- Protein
- 31.0 g
- Carbs
- 14.0 g
- Fat
- 13.0 g
- Fiber
- 10.0 g
- Sugar
- 6.0 g
Estimated, and offered as a guide rather than a medical figure.
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Questions people ask
What sauce goes with chicken and green beans?
A sauce based on crushed tomatoes, chicken broth, lemon juice and dried herbs works best. These ingredients create a bright, acidic liquid that tenderises the chicken and seasons the green beans as they bake together in the oven.
Can you give me a recipe for Mediterranean chicken and green beans?
Follow this method by browning bone-in thighs and drumsticks, then simmering them with tomatoes, garlic, oregano and dill. Bake with green beans at 210°C (410°F) until the chicken reaches 74°C (165°F) for a traditional Mediterranean result.
What seasonings do Greeks use on chicken?
Dried oregano and dill are the primary herbs used to give the chicken an authentic earthy flavour. Combined with lemon zest, lemon juice and garlic, these seasonings create the characteristic bright and savoury profile of Greek poultry dishes.
About the author
Mary C. Rivero
Mary C. Rivero specializes in comforting home‑cooked meals, from hearty pastas and sheet‑pan dinners to quick weeknight snacks. Her recipes feature clear, step‑by‑step directions and practical tips, helping readers create flavorful dishes with confidence and ease.
