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Mediterranean Chicken with Roasted Green Beans and Potatoes

Prep Time5 mins
Cook Time35 mins
Total Time40 mins
Course: Main Course
Cuisine: Mediterranean
Servings: 4 persons


  • 4 tablespoons olive oil
  • 3 tablespoons white vinegar
  • 1 tablespoon lemon pepper
  • 2 teaspoons granulated garlic
  • 2 teaspoons granulated onion
  • 2 teaspoons Italian seasoning
  • 4 chicken breast bone in, skin on, pocket cut in chicken
  • salt to taste
  • black pepper to taste
  • 2 tablespoons unsalted butter
  • 1 lbs. baby potatoes
  • 1 red onion sliced
  • 4 oz. cherry tomatoes
  • 1 lbs. green beans trimmed
  • 1 bunch parsley chopped
  • 4 ounces capers drained
  • 4 garlic cloves minced
  • 8 ounces feta
  • zest of 1 lemon
  • juice of 1 lemon


  • Preheat the oven to 425 degrees, in a bowl mix together olive oil, vinegar, lemon pepper, garlic, onion and Italian seasoning.
  • On a butter foiled baking pan, season chicken liberally on both sides place in the middle of the pan skin side down. Place potatoes and red onion, tomatoes and green beans in individual rows. Pour olive oil mixture evenly over each ingredient mix to coat evenly, turn chicken skin side up and place in the oven for 40 minutes rotating pan at 20 minutes.
  • In a bowl mix parsley, capers, garlic, feta, lemon zest and lemon juice together.
  • Remove baking pan from the oven and place parsley feta mixture on top of each chicken. Serve vegetables on a plate with chicken on the side.


Preheat oven to 425 degrees.