Greek
Greek Chicken Thighs + Butter Bean Sheet Pan Meal
Prep
10 minutes
Cook
45 minutes
Yield
4 -6
This Greek Chicken Thighs + Butter Bean Sheet Pan Meal is a delicious way to bring Mediterranean flavors to your dinner table with minimal fuss.
There’s nothing I love more than an easy and delicious sheet-pan meal! Juicy Greek chicken thighs nestled among crispy potatoes, butter beans, tangy olives, and tender artichokes combine convenience and flavor in this recipe. And while this Greek Chicken Thighs + Butter Bean Recipe is simple to make, the flavors are anything but!
❤️ Why You’ll Love This Greek Chicken Thighs + Butter Bean Sheet Pan Meal
- Yummy: Your whole family will love this delicious, flavourful meal!
- Versatile: Make this recipe your own by swapping out the protein or veggies for your favorite ingredients or whatever you have available in your kitchen for an easy, quick meal.
- Easy Cleanup: This Greek chicken thigh recipe uses one sheet pan, which helps minimize cleanup.
🍲 Ingredients
Chicken Thighs – Chicken thighs bring a perfect balance of flavor and juiciness to this sheet-pan meal. Their higher fat content means they stay tender and moist during roasting, while their rich flavor stands up to the bold Mediterranean seasonings, making them an ideal choice for this Greek-inspired dish.
Butter Beans – I add butter beans to any recipe I can because they are an excellent source of plant-based protein and dietary fiber.
Greek yogurt – Greek yogurt makes a great marinade because its natural acidity gently tenderizes the meat, ensuring each bite is succulent and juicy. Its creamy consistency helps the herbs and spices cling to the chicken, infusing it with deep Mediterranean flavors throughout the cooking process. Plus, it adds some extra protein, too—win-win-win!
👩🍳 How to Make This Greek Chicken Thighs + Butter Bean Sheet Pan Meal
- Make the chicken marinade: In a bowl whisk together the olive oil, Greek yogurt, lemon juice, salt, pepper and dried oregano. Add the chicken thighs to the bowl with the marinade and set aside in the fridge to marinate for half an hour.
- Preheat the oven to 400F and place the rack in the middle of the oven. Line a large baking sheet with parchment paper.
- To the baking sheet add the halved potatoes, garlic cloves, green olives and artichokes. Drizzle with 2 tbsp olive oil, 1 tsp salt and 1/2 tsp pepper and toss to make sure everything is coated.
- Nestle the marinated chicken in between the potatoes and other ingredients on the baking sheet.
- Roast for 35-45 minutes or until the chicken is cooked through, internal temperature should reach 165F.
- If needed, broil for a few minutes to crisp up the chicken skin and potatoes.
- Add the halved tomatoes and feta cheese cubes to the sheet pan and then garnish with freshly minced dill before serving.
🪄 Tips and Tricks
- Meal-Prep: Prepare for the week ahead by portioning out this Greek chicken thigh recipe so you have ready-made meals for the whole week.
- Skip the Olives: If you don’t like olives, you can omit them from this recipe or add more artichokes in their place.
- Get Creative: This recipe is very versatile. Feel free to get creative by using other ingredients that you already have in your kitchen. See some ideas below.
🗒 Variations
I love sheet pan meals because they are so versatile and allow you to get creative. Here are some ways that you can make this Greek chicken thigh recipe your own:
- Beans: If you don’t have butter beans available, you can use any canned white bean in its place.
- Protein: Not a fan of chicken thighs? You can try chicken breasts or drumsticks or swap out the chicken for turkey breasts instead. Just remember different proteins will require different cooking times.
- Potatoes: For a sweeter twist, you could use swap out regular potatoes for chunky-cut sweet potatoes.
- Veggies: Make this recipe your own by adding in some of your favorite veggies.
🗒 Best served with
- 4-Ingredient No-Knead Bread Recipe
- Fluffy Greek Pita Bread Recipe
- Simple Homemade Greek Salad
- Greek Tiropita Recipe (Mini Cheese Pies)
👝 How to Store Leftovers
Store your Greek chicken thigh leftovers in an airtight container in the fridge for up to 3-4 days. This dish makes delicious leftovers!
🤔 Common Questions
To ensure your Greek chicken thighs are perfectly cooked, use a meat thermometer to check that the internal temperature has reached 165°F (74°C) at the thickest part, avoiding the bone. Additionally, the juices should run clear when the thigh is pierced, and the meat should no longer be pink.
Pro tip: Chicken thighs are forgiving due to their higher fat content, so cooking them a few degrees over will not dry them out like it might with chicken breasts.
Greek yogurt differs from regular yogurt in its thicker, creamier texture and higher protein content, which results from straining out more of the whey. This straining process not only concentrates the protein, making Greek yogurt a more filling option, but it also reduces the lactose content and gives it that distinctive tangy flavor that works so well in both sweet and savory dishes.
Greek Chicken Thighs + Butter Bean Sheet Pan Meal
Your Greek mommy that is. 😍 Step into my kitchen to learn how to make yummy Greek food. 🍽️💃
Ingredients
- 6 bone in skin on chicken thighs
For the chicken marinade
- 3 tbsp olive oil
- 3/4 cup plain Greek yogurt
- juice of half a lemon
- 2 tsp salt
- 1/2 tsp pepper
- 1 tbsp dried oregano
For the sheet pan
- 10-12 baby, fingerling or cream potatoes – halved
- 20 small garlic cloves, smashed
- 14 oz can butter beans, drained and rinsed
- 1/2 cup pitted green olives
- 1/2 cup artichoke hearts, halved
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp pepper
Toppings
- 1 cup baby tomatoes, halved or quartered
- 1 cup cubes of feta cheese
- minced fresh dill
Instructions
- Make the chicken marinade: In a bowl whisk together the olive oil, Greek yogurt, lemon juice, salt, pepper and dried oregano. Add the chicken thighs to the bowl with the marinade and set aside in the fridge to marinate for half an hour.
- Preheat the oven to 400F and place the rack in the middle of the oven. Line a large baking sheet with parchment paper.
- To the baking sheet add the halved potatoes, garlic cloves, green olives and artichokes. Drizzle with 2 tbsp olive oil, 1 tsp salt and 1/2 tsp pepper and toss to make sure everything is coated.
- Nestle the marinated chicken in between the potatoes and other ingredients on the baking sheet.
- Roast for 35-45 minutes or until the chicken is cooked through, internal temperature should reach 165F.
- If needed, broil for a few minutes to crisp up the chicken skin and potatoes.
- Add the halved tomatoes and feta cheese cubes to the sheet pan and then garnish with freshly minced dill before serving.
Notes
- This would make a great meal prep lunch for the week ahead!
- If olives aren’t for you, substitute with more artichokes or simply omit them.
- If you like this recipe, try our Sheet Pan Greek Meatballs & Lemon Potatoes
