Whisk together lemon juice, zest, olive oil, garlic, oregano, salt, and pepper. Toss chicken thighs in the marinade and let sit 20 minutes at room temperature, or overnight refrigerated.
Preheat oven to 425°F. Toss potatoes with olive oil, salt, and pepper on a large sheet pan and roast 15 minutes.
Nestle the marinated chicken thighs skin-side up among the potatoes and roast 25 minutes.
Scatter green beans and kalamata olives around the chicken and roast 12-15 more minutes, until the chicken reaches 165°F internally and the skin is golden.
Let the pan rest 5 minutes, then scatter crumbled feta and parsley over everything before serving.
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