By Rob and Rachel Hoelzle
Greek Chicken Thighs + Butter Bean Sheet Pan Meal
13 steps
Prep:30minCook:45min
FoodbyMaria's Greek Chicken Thighs, a regular go to for weekday dinners.
Updated at: Sat, 03 May 2025 05:41:46 GMT
Nutrition balance score
Unbalanced
Glycemic Index
53
Low
Glycemic Load
16
Moderate
Nutrition per serving
Calories861.6 kcal (43%)
Total Fat61.2 g (87%)
Carbs29.4 g (11%)
Sugars4.4 g (5%)
Protein46.7 g (93%)
Sodium2572.2 mg (129%)
Fiber5.9 g (21%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
For the Marinade
For the Sheet Pan
6chicken thighs
bone-in, skin-on
10baby potatoes
fingerling, or cream, halved
20garlic cloves
small, smashed
1 x 14 ozcan butter beans
drained and rinsed
½ cuppitted green olives
½ cupartichoke hearts
halved
2 Tbspolive oil
1 tspsalt
½ tsppepper
Toppings
Instructions
Marinate the Chicken
Step 1
In a bowl, whisk together olive oil, Greek yogurt, lemon juice, salt, pepper, and dried oregano.
Step 2
Add the chicken thighs to the marinade, ensuring they are well-coated.
Step 3
Cover and refrigerate for 30 minutes.
Prepare the Sheet Pan
Step 4
Preheat the oven to 400°F (200°C) and position the rack in the middle.
Step 5
Line a large baking sheet with parchment paper.
Step 6
On the baking sheet, combine halved potatoes, butter beans, smashed garlic cloves, green olives, and artichoke hearts.
Step 7
Drizzle with 2 tbsp olive oil, sprinkle with 1 tsp salt and ½ tsp pepper, and toss to coat evenly.
Assemble and Roast
Step 8
Nestle the marinated chicken thighs among the vegetables on the baking sheet.
Step 9
Roast in the preheated oven for 35–45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Step 10
For crispier skin and potatoes, broil for an additional 2–3 minutes if desired.
Add Toppings and Serve
Step 11
Remove the sheet pan from the oven.
Step 12
Scatter halved baby tomatoes and cubed feta cheese over the dish.
Step 13
Garnish with freshly minced dill before serving.
Notes
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