Chicken Sheet Pan Dinner with Beans and Feta Recipe – Greek Special
Looking for a wholesome dinner that comes together easily? The Chicken Sheet Pan Dinner with Beans and Feta offers juicy chicken thighs, hearty white beans, and colorful roasted vegetables all in one pan. Tossed with olive oil, oregano, paprika, garlic, and finished with crumbled feta cheese, this Greek-inspired meal delivers bold Mediterranean flavor with minimal effort. Perfect for weeknights when you want protein, fiber, and veggies without a lot of cleanup.
- Prep Time30 min
- Cook Time25 min
- Total Time55 min
Chicken Sheet Pan Dinner with Beans and Feta Recipe Ingredients:
- 4 bone-in, skin-on chicken thighs (or boneless if preferred)
- 1 can (15 oz) white beans (drained and rinsed)
- 1 red bell pepper (sliced)
- 1 zucchini (sliced)
- 1 small red onion (sliced)
- 3 cloves garlic (minced)
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- ½ cup crumbled feta cheese
- 1 lemon (sliced, for garnish)
Preheat Oven:
Preheat to 200°C (400°F). Line a baking sheet with parchment paper.
Prepare Ingredients:
In a bowl, mix beans, bell pepper, zucchini, onion, and garlic with 1 tbsp olive oil, oregano, paprika, salt, and pepper.
Spread evenly on the sheet pan.
Season the Chicken:
Rub chicken thighs with the remaining 1 tbsp olive oil, salt, and paprika.
Place on top of the vegetable mixture.
Bake:
Roast for 30-35 minutes until chicken is golden and cooked through (internal temp 75°C/165°F).
Add Feta & Serve:
Sprinkle crumbled feta over the dish and add lemon slices.
Serve warm and enjoy!
Recipe Notes:
Boneless vs Bone-In: Use boneless chicken thighs if you want the dish to cook faster; bone-in delivers more flavor but requires a few extra minutes.
Bean Alternatives: Swap white beans for chickpeas or cannellini beans for variety or dietary preference.
Vegetable Variations: Feel free to add bell peppers, zucchini, or cherry tomatoes to vary texture and color among the veggies.
Herb & Seasoning Tweaks: Fresh parsley or mint can be added just before serving for extra freshness; adjust paprika and oregano to taste.
Serving & Garnish: Serve hot with lemon slices to squeeze over for brightness; drizzle with extra virgin olive oil for a richer finish.
Leftovers & Reheat: Store leftover portions in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to preserve crispness of chicken skin or roasted veggies.
